1 Stuffed Shrimp Recipe
Make 1 Stuffed Shrimp Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Stuffed Shrimp (makes 1 stuffed shrimp)
Method
Prep and Stuffing
- 1
Prepare the shrimp
Pat the large shrimp dry with paper towel. Leave the tail intact for presentation. Make a shallow lengthwise cut along the back (don’t cut through) and gently open the shrimp like a book; flatten slightly so it can be filled.
- 2
- 3
Make stuffing
In a small bowl combine the chopped cooked shrimp, lump crab meat, cooled shallot, breadcrumbs, mayonnaise, parsley, lemon juice, Dijon mustard, kosher salt, black pepper and a pinch of paprika. Fold gently until mixture holds together when pressed — it should be slightly moist but not wet. If too loose add a few more crumbs (up to 1/2 tsp).
- 4
Stuff the shrimp
Spoon the crab/shrimp mixture onto the open side of the prepared shrimp. Use your fingers or the back of a small spoon to press the stuffing into a compact mound along the length of the shrimp, leaving the tail exposed. Smooth the top so it’s even for browning.
Cook and Finish
- 5
Brown the stuffed shrimp
Preheat oven broiler or a small oven to 425°F (220°C) with a rack 6 inches from the heat source. Brush or drizzle the melted butter lightly over the stuffing and exposed shrimp. Place the stuffed shrimp on a small, lightly oiled baking sheet or ovenproof skillet, seam/up. Broil or bake 4–6 minutes until the stuffing is golden on top and the shrimp is opaque and cooked through (internal shrimp flesh should be pearly and firm). If using a skillet on the stovetop, cook over medium heat 2–3 minutes per side until stuffing is golden and shrimp is cooked.
- 6
Rest and serve
Remove from heat and let rest 1 minute. Serve the single stuffed shrimp on a small plate with a wedge of lemon or a small herb garnish if desired. Enjoy immediately.