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October 3, 2011
Louisiana Stuffed Shrimp
Crowd-Pleasing Seafood
Prep time:
30 minutesBake Time:
8 minutes“I liked to help Grandma spoon the zesty crab filling into the butterflied shrimp.”
Ingredients
Serves 4
- 24 large uncooked shrimp
- 1/4 cup mayonnaise
- 2 teaspoons finely chopped white onion
- 2 teaspoons finely chopped fresh parsley
- 1/2 teaspoons dry mustard
- 1/2 teaspoons Creole or Cajun seasoning
- 1/2 teaspoon Worcestershire sauce
- 4 ounces crabmeat, flaked and cartilage removed
- 1/4 cup plain bread crumbs
- 2 tablespoons butter, melted
Directions
1
Preheat oven to 350°F. Lightly spray a large baking sheet with nonstick cooking spray.
2
Peel and devein the shrimp, leaving the tails attached. Butterfly the shrimp by cutting a slit down the underside of each shrimp, but not cutting all the way through, leaving the shrimp attached at its tail. Set the shrimp aside.
3
Combine the mayonnaise, onion, parsley, mustard, Creole seasoning and Worcestershire sauce in a medium bowl. Add the crabmeat and bread crumbs. Stir until combined.
4
Place the shrimp on the prepared baking sheet. Divide the crab mixture evenly into 24 portions. Slightly press and mold 1 portion over the top of each butterflied shrimp.
5
Drizzle the butter over each stuffed shrimp. Bake until the stuffing begins to brown and the shrimp turns pink, about 8 minutes.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
Grandma told us that to 'devein' shrimp means to remove the black vein that runs lengthwise down the shrimp's back. She would use the point of a sharp knife to cut and lift the vein from the shrimp.
Serving Suggestion
Serving Suggestion
Serve the stuffed shrimp on a bed of white rice, along with a bowl of fresh lemon wedges accented with parsley.
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