Spicy Crab Stuffed Shrimp GF, EF
Spicy crab stuff shrimp makes an elegant starter or main course. The sweetness of the crabmeat is a perfect combination for the shrimp. This recipe works best with jumbo or colossal shrimp. It can be made ahead of time and popped into the oven 15-20 minutes before you are ready to serve. This recipe is eggless and gluten free.
Equipment
- 1 Medium size mixing bowl
- 1 Spatula
- 1 Foil lined cookie sheet
- 1 Small frying pan
- 1 Sharp knife
- 1 Cutting board
Ingredients
- 1 lb. colossal or Jumbo shrimp deveined butterflied, peeled, and washed with the tail left on
- 8 oz crabmeat lumped
- 1/3 cup shallots finely diced
- 1 tsp garlic finely minced
- 2 tbsp jalapeno pepper finely minced or 2 tbsp green bell pepper
- 1-2 tbsp fresno pepper finely minced or 2 tbsp red bell pepper
- 1/8 tsp fresh thyme leaves or 1 pinch or dried thyme
- 4-6 oz cream cheese room temperature
- 2 tbsp parsley minced reserve 1-2 tsp for garnish
- 1 tbsp lime juice
- 1 whole lime zest
- 1/4 tsp smoked paprika
- 1 tsp Dijon mustard
- 1 oz butter unsalted
- 1 tbsp chili oil homemade optional
- 1 tsp kosher salt or to taste
- 1 tsp black pepper freshly ground or to taste
- 1 whole lime cut into wedges for garnish
Instructions
- In a bowl put 4-6 oz of cream cheese. Set aside to come up to room temperature.
- Prepare your shrimp. Cut, devein, peel, and then rinse. Butterfly, then rinse again and pat dry. Refrigerate until you’re ready to use them.
- Heat oven to 425°F. Position rack in the top third part of the oven.
- Cut and prepare all the ingredients. To a small frying pan over medium heat, add the butter. When the butter is almost melted add all the shallots. Sprinkle lightly with a pinch of salt and black pepper.
- Sauté for 2 minutes. Add the garlic, peppers, and the thyme, and cook until the garlic becomes fragrant, and the shallots are slightly translucent. Remove the frying pan from the heat and allow the aromatics to cool completely, before adding to the cream cheese.
- Once the aromatics have cooled to room temperature, soften the cream cheese further by spreading it around the bowl using a spatula. This makes it easier to incorporate the rest of the ingredients. Add the parsley, lime zest, lime juice and cooled aromatics. Add the Dijon mustard, paprika, and sprinkle with a little more salt and black pepper. Mix so everything is thoroughly incorporated.
- Add the lumped crabmeat and gently fold in using a spatula until everything is combined. Put into the refrigerator until you are ready to use it.
- Drizzle the foil lined cookie sheet with your homemade chili oil. Remove the shrimp from the refrigerator, season all over with salt and pepper. Place the shrimp butterfly side down onto the cookie sheet. That’s the cut side down.
- Remove the crabmeat stuffing from the refrigerator. Using 1-1.5 tbsp of prepared crab stuffing (more or less depending on the size of the shrimp) create a ball and place on the shrimp bed. Gently push the tail of the shrimp into the stuffing. This will help the shrimp to keep its shape while cooking.
- Put the shrimp into the 425°F preheated oven. Bake for 12-15 minutes. The shrimp will no longer be a greyish translucent color.
- They will be an opaque white, with coral, pink and orangish accents.
- Remove from the oven. Plate and give a squeeze of lime all over. Sprinkle with reserved parsley and serve.
Video
Notes
The Best Size Shrimp To Use
This recipe works best with jumbo U16/20 or colossal U13/12 shrimp. The shrimp need to be butterflied and the tail left on so the shrimp will anchor and stand tall on the plate. It also makes for a beautiful presentation. U16/20 means 16-20 shrimp per pound. The lower the number the bigger the shrimp. U/8 are extra colossal shrimp are the largest in the world and you might get 8 or less shrimp per pound.Butterflying The Shrimp
Holding the shrimp securely, use a sharp knife, place the tip of your blade at the head/top of the shrimp in the groove that held the intestinal track, a.k.a., the vein. Make a cut along the back from the head to the tail. DO NOT cut all the way through the shrimp. Cut deep enough so that the body of the shrimp divides into two halves that are connected and looks like a butterfly.Food Prep
As part of your meal preparation, stuff the shrimp earlier in the day. Refrigerate covered loosely with saran wrap, until 20 minutes before serving. Remove saran wrap and bake at 425°F or 220°CIs The Shrimp Cooked?
Most shrimp are a translucent greyish color when raw. Cooked shrimp are an opaque white and have coral, pink and orangish accents. In this instance the shell left on from the tail will be an orangish coral color. Eating raw or undercooked shrimp can pose a hazard to your health. Fully cook before consuming.Creating Your Stuffing
You can use finely crushed ritz crackers, panko or regular breadcrumbs when making your crab stuffing. For the recipe above use 6 crushed ritz crackers or 1/4 cup panko or breadcrumbs.Storing & Reheating
This recipe doesn’t freeze, nor reheat well. It’s best to consume the day it is cooked. Store any leftovers in the refrigerator.Nutrition
Serving: 6ServingsCalories: 221kcalCarbohydrates: 5gProtein: 19gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 142mgSodium: 1205mgPotassium: 278mgFiber: 1gSugar: 2gVitamin A: 759IUVitamin C: 15mgCalcium: 91mgIron: 1mg
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