Stuffed Shrimp (Print Version)
# Ingredients:
01 -
About 2 pounds of big shrimp (16-20 count), peeled, cut, and cleaned.
02 -
A couple of teaspoons of smoked paprika.
03 -
1 tablespoon of oil—use olive for the best flavor.
04 -
1 teaspoon of classic Old Bay flavoring.
05 -
A teaspoon of garlic in powdered form.
06 -
A teaspoon of onion powder as well.
07 -
Half a teaspoon of Italian herbs.
08 -
Dash of ground black pepper—about 1/2 teaspoon.
09 -
8 ounces of lump or claw crab meat.
10 -
1 cup of cooked and squeezed spinach, chopped up.
11 -
6 ounces of artichoke hearts—strain them before chopping.
12 -
A cup of creamy mayo.
13 -
1 tablespoon of zesty Dijon mustard.
14 -
A teaspoon of Worcestershire sauce for added depth.
15 -
Half a cup of breadcrumbs with Italian seasoning.
16 -
8 ounces of shredded mozzarella and pepper jack mix.
17 -
1 tablespoon of freshly minced garlic.
18 -
A teaspoon of dried mixed herbs.
19 -
A squeeze—about 1 tablespoon—of fresh lemon juice.
20 -
Grated zest from one lemon.
21 -
4 tablespoons of butter, unsalted.
22 -
Another 1 tablespoon of garlic, minced, for the sauce.
23 -
Chopped fresh dill, filling up to 1 teaspoon.
# Instructions:
01 -
Get your oven warm—set it to 350°F.
02 -
Toss butterflied shrimp with seasoning mix and olive oil for even coating.
03 -
In a bowl, stir together crab, spinach, artichoke hearts, lemon zest and juice, mayo, mustard, breadcrumbs, cheese, garlic, and herbs.
04 -
Take each shrimp and pack the filling mixture inside carefully.
05 -
Bake stuffed shrimp for about 20 to 25 minutes until they're done and tender.
06 -
Melt butter with some garlic and fresh dill. Pass it over hot shrimp right before digging in.
# Notes:
01 -
Swap the mayo for cream cheese or sour cream if you'd like.
02 -
Go for extra-large shrimp—they're easier to handle and stuff.