Tasty Crab Stuffed Shrimp

Succulent jumbo shrimp filled with a delicate blend of lump crabmeat, fresh spinach, and tender artichoke hearts creates an impressive appetizer. The stuffing combines classic herbs and seasonings that complement the natural sweetness of the seafood. When baked until golden, these stuffed shrimp offer an elegant presentation perfect for special occasions while remaining accessible enough for casual entertaining.

This recipe was inspired by an unforgettable meal at a coastal restaurant. After multiple attempts to capture those same flavors at home, this version emerged as a crowd favorite. Even seafood skeptics have been won over - my seafood-averse cousin now specifically requests these at family gatherings.

Essential Ingredients

• Jumbo shrimp: Select 16-20 count per pound for best stuffing capacity
• Lump crabmeat: Fresh or pasteurized provides superior flavor
• Baby spinach: Adds fresh color and subtle flavor
• Artichoke hearts: Water-packed for clean taste
• Mayonnaise: Binds ingredients while keeping stuffing moist
• Italian breadcrumbs: Provides texture and seasoning
• Fresh lemon: Brightens all flavors

Step-by-Step Instructions

Preparing the Shrimp:

Choose fresh jumbo shrimp, peel leaving tails intact. Cut along back to butterfly, remove vein, rinse and dry thoroughly. This creates the perfect vessel for stuffing while maintaining an elegant appearance.

Making the Stuffing:

Combine chopped spinach, artichokes, and crabmeat in a bowl. Mix in mayonnaise, breadcrumbs, lemon juice, fresh herbs, melted butter, and seasonings. Fold gently to preserve crab texture.

Assembly:

Place butterflied shrimp on lined baking sheet. Fill each with generous portion of stuffing. Top with cheese blend and dust with paprika.

Cooking:

Bake at 375°F for 12-15 minutes until shrimp turn pink. Broil briefly for golden topping. Let rest before serving.

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Coming from a seaside community, seafood was commonplace in our kitchen. However, these stuffed shrimp elevated ordinary ingredients into something extraordinary. They've become our signature holiday appetizer, earning a permanent place in our family's recipe collection.

Presentation Ideas

Arrange golden stuffed shrimp on a white platter garnished with lemon wedges and fresh herbs. Serve with warm garlic butter for dipping. For a composed plate, place over peppery arugula dressed with light vinaigrette.

Recipe Adaptations

Scale up using colossal shrimp for an entrée portion served with roasted vegetables. Create Mediterranean flavors by incorporating feta, sun-dried tomatoes and olives. Add jalapeños and extra pepper jack cheese for a spicy twist.

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The key to this recipe is letting quality seafood shine while adding complementary flavors. The combination of tender shrimp, creamy stuffing and crispy topping creates an impressive dish suitable for any occasion. Experience suggests making extra - these appetizers tend to disappear quickly.

Frequently Asked Questions

→ Can I assemble these shrimp in advance?

Sure! You can prep them a day before. Just wrap the assembled stuffed shrimp tightly in plastic, refrigerate, and bake when you're ready. Add a couple of extra minutes to the baking time if they're still cold.

→ What size shrimp should I use for this?

Ideal choices are jumbo or large shrimp (16-20 per pound). They're the perfect size for holding a hearty amount of filling and bake evenly.

→ Is crab meat essential for this recipe?

Not at all! You can swap crab meat for more spinach, imitation crab, cooked chopped shrimp, or even flaked white fish like cod.

→ How do I butterfly shrimp properly?

Take a sharp knife and carefully slice along the outer curve of the shrimp, from the top toward the tail, but don't cut all the way through. Open it gently and remove the vein if needed.

→ What sides go best with stuffed shrimp?

These pair fantastically with rice pilaf, angel hair pasta, or a crisp green salad. To create an appetizer spread, add stuffed mushrooms, bruschetta, or a cheese and meat platter.

→ Can I use shrimp that’s been frozen for this recipe?

Definitely! Ensure they're fully thawed before prepping and butterflying. To defrost quickly, place them in a colander under cold running water, or leave them overnight in the fridge.