Bacon Wrapped Stuffed Shrimp Recipe

Butterfly shrimp

Pat the shrimp dry. Using a small sharp knife, make a shallow incision down the back of each shrimp and remove the vein. Open each shrimp slightly to create a pocket for the filling, leaving tail attached. Keep chilled.

Make crab filling

In a bowl, gently combine crab meat, softened cream cheese, mayonnaise, lemon juice, Dijon, minced shallot, chopped parsley, Old Bay, salt and pepper. Mix just enough to blend, keeping some crab lumps intact. Taste and adjust seasoning.

Stuff shrimp

Portion the crab filling into four equal portions (about 3/4 oz each) and press into the pocket of each butterflied shrimp, forming a compact mound along the back.

Wrap shrimp

Cut each bacon slice in half lengthwise if necessary to make strips that will wrap around the shrimp without excessive overhang. Wrap one strip of bacon around each stuffed shrimp, starting just below the tail and finishing near the head end. Secure with a toothpick inserted through bacon and into shrimp.

Chill briefly (optional)

Place wrapped shrimp on a tray and chill 10 minutes to help bacon hold its shape (optional but helpful).

Cook shrimp

Preheat oven to 425°F (220°C). Heat a large ovenproof skillet over medium-high heat and add 1 tbsp olive oil. Sear each bacon-wrapped shrimp 1 minute per side to render some bacon fat and brown surfaces, then transfer the skillet to the preheated oven. Roast 6–8 minutes, or until bacon is crisp and shrimp are opaque and cooked through (internal temp ~120–125°F for shrimp carried to slightly higher to finish by carryover). Remove toothpicks before plating.

Cook potatoes

Place potato cubes in a medium saucepan and cover with cold salted water. Bring to a boil, then simmer until tender, about 12–15 minutes. Drain well.

Mash and season

Return hot potatoes to the pot, add butter and warmed milk. Mash until smooth and creamy (use a ricer or masher). Season with 1/4 tsp salt and a pinch of pepper. Keep warm until plating.

Prepare and roast

Toss carrots, asparagus and red pepper with 1 tbsp olive oil, 1/8 tsp salt and a pinch of pepper on a sheet pan. Roast in the same 425°F oven with the shrimp (if space allows) for 10–12 minutes until vegetables are tender-crisp and lightly caramelized. If cooking separately, roast 12–15 minutes.

Mix sauce

Whisk together mayonnaise, mustard, horseradish, lemon juice, chopped capers, hot sauce, paprika and a pinch of salt until smooth. Taste and adjust acid or heat. Refrigerate until ready to serve.

Divide mashed potatoes between plates, spoon a little remoulade beside the potatoes or in a small pool. Arrange roasted vegetables next to the potatoes. Place two bacon-wrapped stuffed shrimp per plate (or all four on one serving if serving family-style) on top of the potatoes. Drizzle 1–2 tsp remoulade over the shrimp or serve on the side. Garnish with chopped parsley and lemon wedges. Serve immediately.