Stuffed Shrimp Scampi Recipe

In a small bowl combine rice vinegar, water, sugar and kosher salt. Stir until sugar and salt dissolve.

Add the thinly sliced mirliton and optional jalapeño, toss to coat. Let sit at room temperature for at least 20 minutes (can be made up to 24 hours ahead and refrigerated). Drain slightly before plating.

Prepare shrimp

Using a small paring knife, butterfly each shrimp: cut lengthwise down the back without cutting all the way through so the shrimp opens like a book. Remove the vein if present. Pat shrimp dry with paper towels and lightly season inside and out with 1/4 tsp salt and a pinch of black pepper.

Make stuffing

In a medium skillet over medium heat, melt 2 tbs butter with 1 tsp olive oil. Add the minced shallot and cook 1–2 minutes until softened. Add 1 tsp minced garlic and cook 30 seconds until fragrant. Stir in the cooked crawfish tails, breaking them into small pieces with a spoon. Add 1 tbs dry white wine and cook 1 minute to reduce. Stir in panko breadcrumbs, lemon zest, 1 tbs chopped parsley, 1/2 tsp salt and 1/4 tsp black pepper. Cook 1–2 minutes until mixture holds together. Remove from heat and let cool slightly.

Stuff shrimp

Spoon about 2–3 tbs of the crawfish stuffing into the cavity of each butterflied shrimp, pressing gently so it adheres. You want the stuffing to be compact but not over-packed; reserve any leftover stuffing for serving or make a small extra portion.

Sear or broil

Preheat broiler on high with the oven rack 6–8 inches from the heat, or heat a large ovenproof skillet over medium-high heat. Brush the top of the stuffed shrimp lightly with olive oil. If searing, place skillet hot with a little oil and sear shrimp stuffed-side down 1–1.5 minutes to gain color, then transfer skillet to broiler and finish cooking 2–3 minutes until shrimp are opaque and stuffing is golden. If broiling on a sheet, arrange shrimp stuffed-side up on a rimmed sheet and broil 3–4 minutes until shrimp are cooked through and stuffing is browned. Internal shrimp temperature should reach 120–130°F for large shrimp; do not overcook.

While shrimp cook, make the chili scampi butter: in a small saucepan or skillet over low heat, melt 4 tbs butter. Add 2 tsp minced garlic and cook gently 30–45 seconds until fragrant (do not brown). Stir in 1/2 tsp red chili flakes, 1 tbs lemon juice, 1 tsp white wine (if using), 1/4 tsp salt and a pinch of black pepper. Remove from heat and stir in 1 tsp finely chopped parsley. Keep warm.

When shrimp are finished, spoon warm chili scampi butter over each stuffed shrimp to glaze. Reserve a little butter to drizzle on the plate.

Plate 5 stuffed shrimp per order. Arrange a small mound or ribbon of pickled mirliton alongside or on top of the shrimp for brightness.

Garnish with microgreens or additional chopped parsley and place 1–2 lemon wedges alongside. Serve immediately with any remaining chili scampi butter on the side.