Crab Stuffed Jumbo Shrimp Recipe
herb vinaigrette | lemon butter | roasted pepper coulis
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Ingredients
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Crab Stuffing
Herb Vinaigrette
Lemon Butter
Roasted Pepper Coulis
Method
Crab Stuffing
- 1
Prepare the Stuffing
In a mixing bowl, combine the lump crab meat, softened cream cheese, chopped green onion, minced garlic, breadcrumbs, chopped parsley, lemon juice, salt, and black pepper. Mix gently to combine, being careful not to break up the crab meat too much.
- 2
Stuff the Shrimp
Take the peeled and deveined jumbo shrimp and gently open them up slightly without completely splitting them. Stuff each shrimp with a generous amount of the crab mixture. Place the stuffed shrimp on a baking sheet lined with parchment paper.
Herb Vinaigrette
- 3
Make the Vinaigrette
In a small bowl, whisk together the olive oil, red wine vinegar, chopped basil, chopped parsley, Dijon mustard, honey, salt, and black pepper until well combined. Set aside.
Lemon Butter
- 4
Prepare the Lemon Butter
In a small saucepan over low heat, melt the unsalted butter. Add the minced garlic, lemon juice, salt, and black pepper. Stir until well combined and heated through. Set aside.
Roasted Pepper Coulis
- 5
Make the Coulis
In a blender, combine the roasted red bell pepper, olive oil, minced garlic, salt, and black pepper. Blend until smooth. Adjust seasoning to taste.
Cooking the Shrimp
- 6
Bake the Stuffed Shrimp
Preheat your oven to 180°C (350°F). Bake the stuffed shrimp in the preheated oven for about 15-20 minutes, or until the shrimp are opaque and cooked through, and the stuffing is golden and bubbly.
- 7