Description
Mouthwatering stuffed shrimp filled with creamy cheese, succulent crab meat, and garden-fresh spinach, offering warmth and comfort for family dinners or special occasions.
Ingredients
- 2 lbs 16-20 shrimp (deveined and butterflied)
- 2 teaspoons smoked paprika
- 1 tablespoon olive oil
- 1 teaspoon Old Bay seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon Italian seasoning
- ½ teaspoon pepper
- 8 oz lump or claw crab meat (optional)
- 1 cup cooked spinach (strained & chopped)
- 6 oz chopped artichokes (strained & chopped)
- 1 cup mayonnaise (or cream cheese)
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ cup Italian breadcrumbs
- 8 oz cheese (mozzarella or pepper jack)
- 1 tablespoon minced garlic
- 1 teaspoon dried herbs
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- 4 tablespoons unsalted butter
- 1 teaspoon fresh dill (chopped)
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Season the deveined, butterflied shrimp with olive oil, smoked paprika, Old Bay seasoning, garlic powder, onion powder, Italian seasoning, and pepper.
- In a separate bowl, create the filling by mixing crab meat (if using), cooked spinach, chopped artichokes, mayonnaise, breadcrumbs, cheese, minced garlic, dried herbs, and garlic salt.
- Fill each butterflied shrimp with the prepared stuffing mixture.
- Place the stuffed shrimp in a baking dish and bake until cooked through, about 20-25 minutes.
- Drizzle melted butter sauce over the stuffed shrimp before serving.
Notes
For added flavor, try incorporating different cheeses such as pepper jack or cheddar into the filling. Fresh lemon juice and zest introduce brightness that complements the stuffing.