Description
Succulent stuffed shrimp filled with a rich mixture of crab and spices, perfect for any family gathering.
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
- 1/2 tsp Italian seasoning
- 1/2 tsp pepper
- 8 oz lump or claw crab meat (optional)
- 1 cup cooked spinach (strained & chopped)
- 6 oz chopped artichokes (strained & chopped)
- 1 cup mayo (or substitute with sour cream or cream cheese)
- 1 tablespoon dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 cup Italian breadcrumbs
- 8 oz cheese (a mix of mozzarella and pepper jack works well)
- 1 tbsp minced garlic
- 1 tsp dried herbs
- 1 tbsp fresh lemon juice
- Zest of lemon
- 4 tbsp unsalted butter
- 1 tbsp minced garlic
- 1 tsp fresh dill (chopped)
Instructions
- Preheat your oven to 350 degrees F.
- Combine the olive oil, smoked paprika, Old Bay, garlic powder, onion powder, Italian seasoning, and pepper in a bowl to season the shrimp thoroughly.
- Prepare the filling in a separate bowl by mixing the optional lump or claw crab meat, cooked and strained spinach, chopped artichokes, mayo, breadcrumbs, cheese, minced garlic, and dried herbs.
- Fill each butterflied shrimp generously with the stuffing mixture.
- Place the stuffed shrimp in a baking dish and bake until the shrimp are cooked through, approximately 20-25 minutes.
- Melt unsalted butter and mix in minced garlic. Drizzle the garlic butter sauce over the baked shrimp for serving.
Notes
For extra flavor, marinate the shrimp in the spice mixture for 30 minutes before stuffing. Serve with a green salad or crusty bread.