Shrimp St. Charles Recipe
5 jumbo stuffed shrimp topped with our hollandaise sauce and jumbo lump crabmeat.
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Ingredients
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Shrimp
Hollandaise Sauce
Crab Topping
Method
Preparing the Shrimp
- 1
Prepping the Shrimp
Peel and devein the jumbo shrimp, leaving the tails on. Make a slit along the back of each shrimp to create a pocket for stuffing.
- 2
Making the Filling
In a mixing bowl, combine cream cheese, garlic powder, chopped green onions, lemon juice, Old Bay seasoning, salt, and pepper. Mix well until smooth.
- 3
Stuffing the Shrimp
Spoon the cream cheese mixture into each shrimp pocket, ensuring they are generously filled.
Making the Hollandaise Sauce
- 4
Melting the Butter
In a small saucepan, melt the butter over low heat. Remove from heat once melted.
- 5
Whisking the Egg Yolks
In a separate bowl, whisk the egg yolks, lemon juice, and Dijon mustard together until pale and thick.
- 6
Combining the Sauce
Slowly drizzle the melted butter into the egg yolk mixture while continuously whisking to create an emulsion. Season with salt and cayenne pepper to taste.
Preparing the Crab Topping
- 7
Mixing the Crab
In a bowl, combine the jumbo lump crabmeat, lemon juice, chopped parsley, and salt. Gently fold together to avoid breaking the crabmeat.
Baking the Shrimp
- 8
Baking the Stuffed Shrimp
Preheat your oven to 375°F (190°C). Place the stuffed shrimp on a baking sheet and bake for 15-20 minutes until the shrimp are cooked through and the filling is heated.
Serving
- 9
Plating the Dish
Remove the shrimp from the oven and top each stuffed shrimp with a generous spoonful of hollandaise sauce, followed by a portion of the crab topping. Serve immediately.
