Stuffed Shrimp Recipe (Print Version)
# Ingredients:
01 -
2 pounds jumbo shrimp (16-20 count), peeled and butterflied.
02 -
2 tablespoons smoked paprika.
03 -
1 tablespoon olive oil.
04 -
1 teaspoon Old Bay seasoning.
05 -
1 teaspoon garlic powder.
06 -
1 teaspoon onion powder.
07 -
1/2 teaspoon dried herbs.
08 -
1/2 teaspoon black pepper.
09 -
8 ounces fresh lump crab meat.
10 -
1 cup cooked spinach, drained and chopped.
11 -
6 ounces artichoke hearts, drained and chopped.
12 -
1 cup mayonnaise.
13 -
1 tablespoon Dijon mustard.
14 -
1 teaspoon Worcestershire sauce.
15 -
1/2 cup Italian breadcrumbs.
16 -
8 ounces mixed cheese (mozzarella and pepper jack).
17 -
1 tablespoon minced garlic.
18 -
1 teaspoon dried herbs.
19 -
1 tablespoon fresh lemon juice.
20 -
Zest of one lemon.
21 -
4 tablespoons unsalted butter.
22 -
1 tablespoon minced garlic.
23 -
1 teaspoon fresh dill, chopped.
# Instructions:
01 -
Heat your oven to 350°F (175°C).
02 -
Mix olive oil with smoked paprika, Old Bay, garlic powder, onion powder, herbs, and pepper. Coat the butterflied shrimp with this seasoning mix.
03 -
Combine crab meat, spinach, artichokes, mayo, Dijon, Worcestershire, breadcrumbs, cheese, garlic, herbs, lemon juice, and zest in a bowl.
04 -
Fill each butterflied shrimp with a generous amount of the stuffing mixture.
05 -
Place stuffed shrimp on a baking sheet and bake for 15 minutes until golden and bubbly.
06 -
While shrimp bakes, melt butter in a pan. Add garlic and dill, cook until fragrant.
07 -
Drizzle shrimp with garlic dill butter sauce and serve hot.
# Notes:
01 -
This recipe combines succulent shrimp with a rich seafood stuffing and is topped with a garlic butter sauce.
02 -
You can prep the stuffing mixture ahead of time and store in the refrigerator.