Lady and Sons Crab-Stuffed Shrimp

Recipe courtesy Paula Deen

Show: Paula's Home CookingEpisode: Southern Seafood Show

Rated: 5 stars out of 5Rate itRead users' reviews (85)

RECIPE
COMMENTS & REVIEWS(85)

Cook Time:
40 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 1 hr 0 min
Inactive Prep: --
Cook: 40 min
Total:: 1 hr 40 min

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Ingredients

1 tablespoon butter
3 green onions, finely chopped
1/2 cup finely chopped green bell pepper
1/4 teaspoon garlic powder
4 1/2 teaspoons heavy cream
1 tablespoon Dijon mustard
Dash cayenne pepper
1/2 cup saltine cracker crumbs
1/4 cup mayonnaise
1 egg
2 tablespoons fresh parsley leaves
1/2 lemon, juiced
1 pound crabmeat, picked over
1 pound extra-large or jumbo shrimp (about 24 shrimp), peeled, deveined, tails on
12 slices bacon, halved crosswise
Steamed white rice, for serving, optional
Basil Cream Sauce, recipe follows

Directions

Preheat oven to 350 degrees F.

Melt butter in a skillet over medium heat and cook green onions, green pepper and garlic powder until peppers are limp. Place in mixing bowl and add cream, mustard and cayenne pepper to sauteed vegetables, mix well.

Add cracker crumbs, mayonnaise, egg, parsley and lemon juice; mix well. Gently fold in crabmeat. Form into small patties sized to stuff into shrimp; set aside.

Split shrimp down the bottom center to tail, being careful not to cut through. Stuff each shrimp with crabmeat mixture. Wrap shrimp in bacon and secure with a toothpick. Place on a baking pan and cook at 350 degrees until bacon is crisp and shrimp are pink, about 15 to 20 minutes.

To serve, arrange 6 shrimp on each plate on a bed of rice, if desired. Drizzle with Basil Cream Sauce.

Basil Cream Sauce:

2 tablespoons butter

1 tablespoon olive oil

1 teaspoon minced garlic

1/2 cup diced onions

1/4 cup white wine

1/2 quart heavy cream

1 teaspoon chicken base

3 tablespoons Pesto, recipe follows

1 teaspoon Roux, recipe follows

Heat butter and olive oil in a skillet over medium heat, add garlic and onion and cook until lightly browned, about 5 minutes. Add white wine and reduce by half. Add heavy cream and chicken base and reduce by half again. Add pesto and roux, bring to a simmer and heat until slightly thickened, about 2 to 3 minutes.

Yield: 4 servings

Pesto:

2 cups fresh basil leaves

1 cup walnut pieces

1 cup grated Parmesan

1 teaspoon minced garlic

1 cup olive oil

In a food processor, blend all ingredients until a coarse paste is formed. Place in an airtight container and refrigerate until ready to use.

Yield: about 1 1/2 cups

Roux:

4 ounces (1 stick) butter

1 cup all-purpose flour

Melt butter in a large skillet over medium-low heat. Slowly add flour and stir until lightly browned. Leftover roux can be stored, tightly covered, in the refrigerator for several weeks.

Yield: about 1 1/4 cups

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Comments & Reviews

recipe Lady and Sons Crab-Stuffed Shrimp
Jemalla detroit, MI 11-19-2009
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Outstanding!
Rated: 5 stars out of 5

I love to cook and to try out new recipes. I cater for a friend every year on Thanksgiving and this year he wanted something... different. So we tested out the crab stuffed shrimp last week and it was the bomb. I ommitted the bacon because neither of us eat pork, but they turned out so good, I love Paula and all her BUTTER in her recipes.Read more
recipe Lady and Sons Crab-Stuffed Shrimp
Mary-Kathryn Naperville, IL 04-10-2009
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YUMMY!!!!!!!!!!!
Rated: 5 stars out of 5

My husband and I cook ALOT and this is hands down the best recipe we have ever had for shrimp. It is time consuming, but the... result is amazing. Everytime we have this recipe. I don't want to even eat the rice I just want to eat more SHRIMP!! If you like, shrimp, crab and bacon this is a must try. Also, don't skip the cream sauce it makes the recipe even better. We use Burtoni's pesto instead of making our own for tim purposes. Finally, we used a steamer insert to reheat the leftovers and the shrip came out perfect not over done at all. Enjoy!! Read more
recipe Lady and Sons Crab-Stuffed Shrimp
Kimberly Winchester, VA 11-07-2008
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Simply the BEST!
Rated: 5 stars out of 5

My friends and family love this dish. I use jalapeno peppers instead of bell peppers to heat it up! I also cut the bacon... strips in half lengthwise to cut down on the amount of bacon flavor. This recipe does make extra stuffing; I make crab cakes with it which are yummy too! Thanks Paula, you make me look good!Read more
recipe Lady and Sons Crab-Stuffed Shrimp
Betty Dallas, TX 05-25-2008
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Mouth Watering
Rated: 5 stars out of 5

This recipe is awesome. It was not has hard as I thought it would be. Thanks Paula...YOUR the BEST ! ! !
recipe Lady and Sons Crab-Stuffed Shrimp
RICK DALLAS, TX 02-16-2008
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crabliscious!
Rated: 5 stars out of 5

If you like crab, and you like shrimp, then this recipe is for you! It typically takes 2-3 times to fine tune a recipe, but... this one was a hit right out of the park. I'm an amatuer chef, but I've worked with some good ones here in Dallas, and this recipe should be on menu at the Mansion On Turtle Creek. Try it, you will love it.Read more
recipe Lady and Sons Crab-Stuffed Shrimp
Brent Walled Lake, MI 08-26-2007
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Great & Easy
Rated: 5 stars out of 5

Fairly easy, makes you look like a 4 star Chef!