Description
Delightful stuffed shrimp with a savory filling that brings rich seafood flavors to your table.
Ingredients
- 2 lbs 16-20 shrimp (deveined and butterflied)
- 2 teaspoons smoked paprika
- 1 tbsp olive oil
- 1 tsp Old Bay
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp Italian seasoning
- 1/2 tsp pepper
- 8 oz lump or claw crab meat (optional)
- 1 cup cooked spinach (strained & chopped)
- 6 oz chopped artichokes (strained & chopped)
- 1 cup mayo (or sour cream or cream cheese)
- 1 tbsp Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 cup Italian breadcrumbs
- 8 oz cheese (mozzarella and pepperjack recommended)
- 1 tbsp minced garlic
- 1 tsp dried herbs
- 1 tbsp fresh lemon juice
- Zest of lemon
- 4 tbsps unsalted butter
- 1 tbsp minced garlic
- 1 tsp fresh dill (chopped)
Instructions
- Preheat your oven to 350 degrees.
- Season the deveined, butterflied shrimp with olive oil, smoked paprika, Old Bay, garlic powder, onion powder, dried herbs, and pepper.
- In a separate bowl, create the filling by mixing lump or claw crab meat, cooked spinach, chopped artichokes, mayo, breadcrumbs, cheese, minced garlic, and garlic powder.
- Fill each butterflied shrimp with the stuffing mixture.
- Bake in the oven until the shrimp are fully cooked, about 20-25 minutes. Drizzle the top with butter sauce before serving.
Notes
Serve hot with a fresh green salad or crusty bread. Pair with lemon wedges for an extra citrus kick.