Baked Stuffed Shrimp with Crabmeat Stuffing

Mike and I normally celebrate New Year’s Eve at home with a big seafood feast. But, this year, we couldn’t wait. So, we decided to have seafood for Christmas dinner instead. One of our all-time favorites is baked stuffed shrimp. When Bubba, from Forrest Gump, talked about all the ways to cook shrimp, this was at the top of his list. This recipe combines the 2 best ingredients of the Gulf, shrimp and crabmeat. (And, we were fortunate enough to be able to find large Gulf shrimp locally.) To put a little legendary New England spin on it, I use buttery Ritz crackers, instead of breadcrumbs. This entrée is a perfect way to ring in the New Year; or an enticing choice for a romantic dinner. Although, I’ve never considered it to be an appetizer, from what I’ve read online, that is a popular option, as well. Don’t forget the white wine, which compliments the texture and taste of the shrimp and crab.

Don’t forget to check out my Facebook page for New Year countdown of Melding Magic’s top 10 most viewed recipes for 2013. Number 6 will be posted today. (If you have not already done so, I would be so thrilled if you shared your FB love by “liking” my page.)

 

Finely chop onion, celery and green bell pepper. Mince garlic. Finely crush crackers. Set aside.

In small bowl, or resealable plastic bag, combine all Cajun spice ingredients. Mix well to combine. (Or, you can substitute Old Bay seasoning, or store-bought Cajun seasoning.) Can be stored in an air-tight container for up to 3 months. 

Peel and shell shrimp, leaving tail and connecting shell segment intact. Devein and butterfly lengthwise (cut down the back, without cutting all the way through).

Preheat oven to 375° F. Butter a large baking dish (or spray with non-stick cooking spray). Set aside.

Rinse and drain crabmeat. Place in large bowl and season with Cajun seasoning blend. Cover with plastic wrap and refrigerate until ready to use.

Over medium-high heat, melt 4 Tablespoons butter in frying pan. Add the onions, celery and bell peppers. Cook, stirring, until softened, 4 to 6 minutes. Add the garlic, and cook, stirring, for 1 minute more. Remove from heat. Let cool.

Add the cooled vegetables to the crabmeat. Toss to combine.

In small bowl, beat egg. Add mayonnaise, lemon juice, Worcestershire sauce and Tabasco.

Add this mixture to the crabmeat. Toss to combine. 

Add 1 cup crushed cracker crumbs, salt and pepper to the crabmeat mixture. Stir gently, being careful not to break up the crabmeat.

Mound the crabmeat stuffing evenly onto each shrimp. I just use my hands for this. Place shrimp, stuffed side up, in prepared baking dish.

In small bowl (or measuring cup), combine 4 Tablespoons butter with 2 teaspoons minced garlic. Cover and microwave until butter melts. Stir well to combine and drizzle this over stuffed shrimp.

Sprinkle grated parmesan cheese over shrimp stuffing. This will give it a nice, browned top. I like to sprinkle a little paprika and chopped parsley over the top, as well.

Bake about 20 to 25 minutes, or until tops are lightly browned. If desired, you can brown tops even more by placing under the broiler for a minute or two (watch carefully to avoid burning).

Serve with lemon slices, and (if desired) little cups of melted butter for dipping.

BAKED STUFFED SHRIMP WITH CRABMEAT STUFFING
Source: Adapted from Emeril Lagasse, 2002
Posted by: www.meldingmagic.com

INGREDIENTS:

• 2 pounds large or jumbo shrimp, peeled, leaving tail and first connecting shell segment, deveined, and butterflied
• 1 pound fresh lump crabmeat or canned lump crabmeat, rinsed and drained
• 2 teaspoon Baby Bam (recipe follows) or Old Bay Seasoning
• 4 Tablespoons butter(for sautéing veggies)
• 1/2 cup onion, minced (about 1/2 large onion)
• 1/4 cup celery, minced
• 1/4 cup green bell pepper, minced (about 1/2 green pepper)
• 1 Tablespoon garlic, minced
• 1/4 cup mayonnaise
• 1 egg, beaten  
• 3 Tablespoons fresh lemon juice
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon Tabasco pepper sauce
• 1 cup Ritz crackers, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 4 Tablespoons melted butter combined with 2 teaspoons minced garlic
• 2 Tablespoons grated Parmesan cheese
• Paprika, optional
• Chopped fresh parsley, optional
• Lemon wedges, for serving
• Additional melted butter, for serving

Baby Bam Cajun Seasoning:

• 1/2 teaspoon celery salt
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon ground black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 Tablespoon dry parsley
• 1 Tablespoon salt (or less)
• 3 Tablespoons paprika

DIRECTIONS:

1.   Preheat the oven to 375° F.
2.   Generously butter a large baking pan (or spray with non-stick cooking spray).
3.   Place rinsed and drained crabmeat in a large bowl and season with Baby Bam or Old Bay seasoning.
      Cover with plastic wrap and refrigerate until ready to use.
4.   In frying pan, melt 4 tablespoons butter over medium-high heat.  Add the onions, celery, and bell
      pepper.  Cook, stirring, until softened, about 4 minutes.  Add the parsley and garlic, and cook,
      stirring, for 1 minute more.  Remove from heat and let cool.
5.   Add the cooled vegetables to the crabmeat and toss to combine.
6.   Combine the beaten egg, mayonnaise, lemon juice, Worcestershire sauce and Tabasco.  Add to
      crabmeat and toss to combine.
7.   Add 1 cup crushed cracker crumbs, salt and pepper to crabmeat mixture and stir gently, being
      careful not to break up the crabmeat.
8.   Mound the crabmeat stuffing evenly into each shrimp (about 1-1/2 Tablespoons per shrimp,
      depending on shrimp size).  Place shrimp stuffed side up, in your baking dish.
9.   In small bowl combine 4 Tablespoons butter with 2 teaspoons minced garlic.  Cover and microwave
      for about 1 minute (or until butter melts).  Stir well to combine and drizzle this mixture over stuffed
      shrimp.
10. Sprinkle grated parmesan cheese over shrimp stuffing (to get a browned top). If desired, also
      sprinkle a little paprika and chopped parsley over top.
11. Bake until tops are lightly browned, about 20-25 minutes. For a browner top, you can place under
       broiler for a minute or 2.
12. Serve with lemon slices and little cups of melted butter (for dipping).

Baby Bam Cajun Seasoning:

Place all the ingredients in a small mixing bowl or resealable plastic bag. Mix well. Store in an airtight container for up to 3 months.  YIELD: About 3/4 cup