Bacon Wrapped Crab Stuffed Shrimp with Lemon Basil Cream

Total Time:
1 hr 30 min
Prep:
50 min
Cook:
40 min

Yield:
4 servings
Level:
Advanced

Ingredients
  • Bacon Wrapped Crab Stuffed Shrimp:
  • 1 pound lump crabmeat, picked clean
  • 1/2 butter crackers, crushed (recommended: Ritz)
  • 3 scallions, tops and whites finely chopped
  • 1/2 red bell pepper, finely chopped
  • 1/4 cup mayonnaise
  • 1 egg, beaten
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1/2 lemon, juiced
  • 1/4 teaspoon garlic powder
  • 1 teaspoon table salt
  • Pinch cayenne pepper
  • 16 large shrimp, peeled
  • 16 slices bacon
  • Pesto:
  • 2 lightly packed cups fresh basil
  • 1 cup walnuts
  • 1 cup freshly grated Parmesan
  • 1 tablespoon minced fresh garlic
  • 1 cup olive oil
  • 1/4 cup fresh lemon juice
  • *See Cook's Note below
  • Roux:
  • 1 cup all-purpose flour
  • 8 tablespoons butter
  • *See Cook's Note below
  • Lemon Basil Cream:
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 teaspoon minced onion
  • 1 teaspoon minced fresh garlic
  • 1/4 cup dry white wine
  • 1 cup heavy cream
  • 3 tablespoons pesto (see recipe above)
  • 1 teaspoon roux (see recipe above)
Directions

Preheat the oven for 350 degrees F.

To make the crab stuffing: Combine the crab, crackers, scallions, pepper, mayonnaise, egg, Worcestershire sauce, mustard, lemon, and garlic. Season the stuffing with salt and pepper and mix well. Set the stuffing aside.

Using a paring knife, slice the shrimp down the backs and remove and discard the 'veins'. Deepen the incisions if necessary, then spoon stuffing into each shrimp. Wrap each stuffed shrimp with bacon and arrange them in a large baking dish.

To make the pesto: pulse the basil, walnuts, cheese, and garlic together in a food processor (or grind in a mortar) then gradually incorporate the oil. Adjust the seasoning with lemon juice and set aside.

To make the roux: Heat the butter in a saucepan over medium heat. Add the flour, and cook, stirring, until the mixture, although still pale, looks dryer and no longer smells raw, about 5 minutes. Remove the roux from the heat.

Transfer the shrimp to the oven and roast until the bacon begins to render and brown, about 10 minutes. Flip the shrimp and roast on the second side until the shrimp are opaque, 5 to 10 minutes more.

Meanwhile make the lemon basil cream: Heat the oil and butter in a small skillet over medium heat. Add the onions and garlic and cook, stirring frequently, until the mixture is fragrant and golden, about 7 minutes. Add the wine and simmer for 5 minutes then add the cream. Simmer until the sauce has reduced by half. Add the lemon juice and pesto, then whisk in the roux a tablespoon at a time (use just enough to thicken the sauce). Keep the sauce warm over very low heat.

Arrange the shrimp on 4 warm plates and serve with lemon basil cream sauce on the side.

Cook's Note: It is difficult to make very small amounts of pesto and roux so we have prepared larger batches. The roux can be kept in the refrigerator and used to thicken soups, stews, and sauces. The pesto, which should also be refrigerated, is a delicious topping for pasta, a good sandwich spread, and nice addition to vegetable soup.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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    8 Reviews
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    I agree with previous reviews about using store bought pesto to simplify the recipe. Also, both times I have made this it was a a huge hit and b for 2, so I halved the recipe. I omitted the roux because I didn't really want to go through the trouble and let the sauce thicken on it's own, which seemed to turn out fine. The shrimp served over linguini with this sauce is delicious! It says this is a difficult recipe but I have to disagree, it was not very challenging just a bit time consuming. It still does the trick of impressing though so I'd say its a win-win.
    I loved loved loved this! However, I made it easier by using store bought pesto or fresh basil instead of making it. Also, our local seafood market makes their own delicious crab cakes. I just crumble one up to stuff in the shrimp. Saves a bunch of time and still comes out great.
    This is a great recipe! As with some of the other reviewers, I felt my shrimp was done before the bacon was browned, so i pulled it out of the oven and put it in a frying pan for just a minute, rotating the wrapped shrimp until the bacon had some color. Served on a bed of arugula & mixed greens and poured the sauce on the shrimp. DH gave it a 9.5 out of 10.
     
    Once again Paula, thank you! You definitely keep my DH coming home for more!
     
    Lisa - Water Mill NY
    Huge FAN of this recipe! I make it all the time. Easy and the lemon creme sauce is so rich and adds such an incredible flavor with the bacon and shrimp/crab!
     
    Making it as an appetizer for our christmas party!
    This is wonderful.
     
    Even if you make the basil lemon cream sauce and put it over paste, I don't think you will be disappointed.
    Everything about this recipe was great. The bacon wrapped shrimp turned out good, and the Lemon Bassil Cream sauce had a very rich flavor that complimented the shrimp very well. The Pesto was great as well.
    This recipe is excellent. I doubled it an served it over rice as an appetizer.... what a hard act to follow! I have prepared it several times and found if I semi-cooked the bacon first, it came out crispier. Everyone loved it!
    Easy to put together and full of flavor!
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