Stuffed Shrimp

Recipe

Preparation45 minutes
Cook time30 minutes
ServingsMakes 16-20
Episode1798

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Ingredients

    For the Stuffing:
  • 1 lb of Lump Crabmeat
  • 1 Tbsp of Olive Oil
  • 1 Shallot, finely chopped
  • 2 Cloves of Garlic, minced
  • 1/4 cup of Fresh Parsley, finely chopped
  • 1 Tbsp of Old Bay Seasoning
  • 1/3 cup of Mayo
  • 1/2 cup of Panko Breadcrumbs
  • 1 Egg
  • Juice of 1/2 Lemon
  • Few Dashes of Worcestershire Sauce
    • Additional Ingredients:
  • 16-20 Jumbo (often called Colossal) Shrimp, Shelled and Deveined but Tail Left on
  • 4 Tbsp of Melted Butter
  • Juice of 1/2 Lemon
  • 2 Tbsp of Extra Virgin Olive Oil
  • Salt to taste
    • FOr the Sauce:
  • 1 Tbsp of Extra Virgin Olive Oil
  • 2 Cloves of Garlic, minced
  • 1/2 cup of Dry White Wine
  • 3/4 Cup of Shrimp Stock or Clam Juice (or chicken stock if you don't care for it)
  • 2 Tbsp of Butter, one coated in flour
  • Salt and Pepper
  • Fresh Chopped Parsley

Preparation

    1) Preheat your oven to 400 degrees. Clean and prep all the shrimp (watch video to see how to properly do this) then toss with a little olive oil, a squeeze of lemon and a good pinch of salt, set aside.

    2) In a large bowl, stir together all the ingredients for the filling (stir the crabmeat in last to keep it from over-mixing) then stuff each shrimp (watch video to see how this is done since it's a bit difficult to explain in writing) once they are all done, drizzle with a tad of butter then bake for 15-20 minutes and in the meantime, make the sauce.

    3) In a saucepan, add the oil and garlic, saute for a minute, add the wine, allow that to reduce by half, then add the shrimp stock and juice of 1/2 lemon along with a healthy pimch of salt, reduce by half. Add the butter and parsley, cook until thickened then stir in the parsley and serve with the shrimp.

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