All you need:
24 jumbo shrimp, 16- to 20-count size
4 tbsp Hy-Vee unsalted butter, divided
1/2 c. finely chopped onion
1/4 c. finely chopped green pepper
1/4 c. finely chopped celery
6 tbsp Hy-Vee panko bread crumbs
1 (6 oz) can lump crabmeat, drained and flaked
1/2 tsp Cajun seasoning
1/2 tsp Hy-Vee Dijon mustard
Chopped fresh parsley, optional
Lemon wedges, optional
All you do:
Preheat oven to 350 degrees.
Spray a 9-by-13-inch baking dish with nonstick cooking spray. Peel and remove back vein from shrimp, leaving tail intact. To butterfly, make a deep slit along inside curve of shrimp, cutting almost through to back. Arrange shrimp, slit-side up, in baking dish with tails propped up against sides of dish.
In a medium skillet, melt 2 tablespoons butter over medium heat. Add onion, green pepper and celery. Sauté about 2 minutes or until tender. Remove from heat; cool slightly. Stir in bread crumbs, crabmeat, Cajun seasoning and mustard until well mixed. Spoon 1 tablespoon bread crumb mixture on each butterflied shrimp. Melt remaining 2 tablespoons butter; drizzle over shrimp. Bake for 20 to 25 minutes or until shrimp are opaque and breadcrumbs are beginning to brown. If desired, garnish with parsley and serve with lemon wedges.
Nutrition information per serving:
Dietary Fiber: 0g
Saturated Fat: 1.5g
Trans fats: 0g
Daily nutritional values:
2% vitamin A
2% vitamin C