Jul 13 2026
Restaurants›Mason's Grill›Mason's Plate Recipe

Mason's Plate Recipe

Inspired by Mason's Grill
Time1h
Serves2

Three Jumbo Stuffed Shrimp over a bed of rice, topped with our Homemade Crawfish Étouffée, served with one regular side

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Ingredients

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For the Stuffed Shrimp

For the Rice

For the Crawfish Étouffée

For the Side

Method

For the Stuffed Shrimp

  1. 1

    Prepare the filling

    In a mixing bowl, combine the softened cream cheese, cooked crab meat, chopped green onions, garlic powder, paprika, salt, and black pepper. Mix until well combined.

  2. 2

    Stuff the shrimp

    Using a small spoon, carefully stuff each jumbo shrimp with the crab filling. Make sure to fill them generously and close the shrimp around the filling.

  3. 3

    Cook the shrimp

    Heat olive oil in a skillet over medium heat. Place the stuffed shrimp in the skillet and cook for about 3-4 minutes on each side, or until they are golden and cooked through.

For the Rice

  1. 4

    Cook the rice

    In a medium saucepan, combine the long-grain white rice, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 18-20 minutes or until the rice is tender and the water has been absorbed.

For the Crawfish Étouffée

  1. 5

    Make the roux

    In a large saucepan, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, until the mixture turns a light brown color, about 5-7 minutes.

  2. 6

    Sauté the vegetables

    Add the diced onion, celery, and bell pepper to the roux. Cook for about 5 minutes, or until the vegetables are softened. Stir in the minced garlic and cook for an additional minute.

  3. 7

    Add crawfish and broth

    Stir in the cooked crawfish tails, Cajun seasoning, chicken broth, salt, and black pepper. Bring the mixture to a simmer and cook for about 10-15 minutes, allowing the flavors to meld.

For the Side

  1. 8

    Cook the green beans

    In a small saucepan, bring water to a boil. Add the trimmed green beans and cook for about 5-7 minutes, or until tender. Drain and return to the saucepan.

  2. 9

    Season the green beans

    Add butter, salt, and black pepper to the green beans. Toss until the beans are well coated and heated through.

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