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Stuffed Shrimp Recipe

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Stuffed shrimp are a savory and sophisticated appetizer featuring succulent shrimp filled with a delectable combination of crab, spinach, artichokes, and cheese. Perfect for any occasion, these shrimp are seasoned with Old Bay and smoked paprika, then baked to perfection. Served with a rich garlic butter dill sauce, stuffed shrimp are sure to wow your guests. Whether for a holiday party or casual gathering, this recipe will quickly become a favorite.

Ingredients

  • 2 lbs 16-20 shrimp, deveined and butterflied
  • 2 teaspoons smoked paprika
  • 1 tbsp olive oil
  • 1 tsp Old Bay seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp Italian seasoning
  • ½ tsp pepper
  • 8 oz lump or claw crab meat
  • 1 cup cooked spinach, strained and chopped
  • 6 oz chopped artichokes, strained and chopped
  • 1 cup mayo (or sour cream/cream cheese as a substitute)
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • ½ cup Italian breadcrumbs
  • 8 oz mozzarella and pepper jack cheese
  • 1 tbsp minced garlic
  • 1 tsp dried herbs
  • 1 tbsp fresh lemon juice
  • Zest of 1 lemon
  • 4 tbsp unsalted butter
  • 1 tbsp minced garlic
  • 1 tsp fresh dill, chopped

Instructions

  • Preheat your oven to 350°F.
  • In a small bowl, mix olive oil, smoked paprika, Old Bay, garlic powder, onion powder, Italian seasoning, and pepper. Use this mix to season the deveined and butterflied shrimp.
  • In a separate bowl, combine crab meat, cooked spinach, chopped artichokes, mayo, breadcrumbs, cheese, garlic, herbs, lemon juice, and lemon zest to make the filling.
  • Stuff each shrimp with the filling mixture.
  • Place the stuffed shrimp on a baking sheet and bake for 20-25 minutes, or until the shrimp are fully cooked.
  • In the last few minutes of baking, melt butter in a pan with minced garlic and fresh dill to make the garlic butter dill sauce.
  • Drizzle the garlic butter dill sauce over the stuffed shrimp before serving.

Notes

  • For a keto version, omit the breadcrumbs.
  • If you prefer a different base, swap the mayo with sour cream or cream cheese.
  • Cajun seasoning can be added to the filling for a spicier version.
  • Leftovers can be stored in an airtight container in the fridge for up to 2 days.
  • For reheating, place the shrimp in a 350°F oven for 10-15 minutes or microwave until heated through.

Find it online: https://recipesbyjanet.com/stuffed-shrimp-recipe/