Stuffed with Seafood

Stuffed Shrimp Recipe to Try at Home

Stuffed shrimp has always been my favorite seafood dish. But it’s tough to find cheaper restaurants and catering services that actually make it the way I wanted it. Usually, I find that it has good seafood flavor, but the breading breaks the dish.

But thankfully, we don’t have to go through every seafood restaurant to find a well-stuffed shrimp. This recipe, based from Emeril Lagasse, is an easy-to-do dish that you can create at home.

Ingredients:

• 20 (about 2 pounds) fresh jumbo shrimp, de-shelled but leave the tail and connecting shell segment, deveined, and butterflied lengthwise
• 1 pound fresh lump crabmeat, picked over for shells and cartilage
• 2 teaspoons Essence, recipe follows
• 4 tablespoons unsalted butter, (add 3 tablespoons melted unsalted butter)
• 1/2 cup yellow onions, minced
• 1/4 cup celery, minced
• 1/4 green bell peppers, minced
• 1/4 cup fresh parsley leaves, finely chopped
• 1 tablespoon garlic, minced
• 1/4 cup mayonnaise
• 1 egg, lightly beaten
• 3 tablespoons fresh lemon juice
• 1 tablespoon Worcestershire sauce
• 1 tablespoon hot sauce
• 1 1/2 cups buttery and flaky crackers, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 tablespoon garlic, chopped
• 1 teaspoon red pepper, crushed
• 1/2 pound kale, chiffonade
• Salt and freshly ground black pepper, to taste
• Chopped parsley, garnish
• 1 lemon, cut into wedges, garnish

Durations

1. Preheat the oven to 375 degrees F. Get a large baking dish and brush sommelted butter and then set aside.
2. Put the crab meat in a large bowl and season with Essence. Cover and refrigerate until needed.
3. Using a large skillet, melt 4 tablespoons of unsalted butter over medium-high heat. Add the onions, celery, and bell peppers. Stir the mixture for 4 minutes or until the butter has melted and softened. Then add the parsley and garlic, cook and stir for 1 minute. Remove the skillet from the heat and then let it cool.
4. Add the cooled vegetables to the crabmeat and toss to combine. Then, add the mayonnaise, lemon juice, egg, hot sauce, and Worcestershire sauce and mix gently with a large wooden spoon. Add 1 cup of the crushed crackers, and then salt and pepper to taste. Stir gently, making sure the crab meat does not break apart.
5. There is the most to them Season the deveined shrimp with remaining Essence. Mound about 2 tablespoons of the crabmeat stuffing into the shrimp. Gently press to close it and keep the stuffed side up in the prepared baking dish. Sprinkle the remaining crumbs to the shrimp and drizzle with the remaining herbed melted butter.
6. Bake the shrimps for about 20 minutes or until golden brown.
7. While the shrimps are baking, heat a large saute pan over medium-high heat. Add olive oil and sautee garlic and crushed red pepper. Cook and stir continuously for 1 minute or until cooked. Add the kale and cook for 3 to 5 minutes or until kale is wilted. Season with salt and pepper.
8. Place the kales on 4 plates. Divide the cooked shrimp among the plates and garnish with parsley and is the lemon wedges.
9. Serve immediately

By Danielle Anne Suleik