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Lady and Sons Crab-Stuffed Shrimp Recipe

Lady and Sons Crab-Stuffed Shrimp

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Average Rating:

Total Reviews: 81

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  • on July 22, 2006

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    This is a GREAT!! recipe for family or guests. My grandson..age 17 couldn't get enough. The Basil Cream sauce was OUTSTANDING! I'll make this many more times.

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  • on July 21, 2006

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    This is excellent we also can get shrimp where we live, fresh actually. I have never tryed it this way but I do love it and will cook it for my husband quite often.

    Thanks Again
    Beverly from Indianola, Texas

    P.S. So sorry you did not win the cooking in New Orleans but I know there will be another time. Hope you and your brother had fun.

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  • on March 27, 2006

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    This is the best thing to come out of my kitchen since I started watching Food Network! My fiance and I LOVED making and eating this dish - if you have some extra money to spend on a homemade meal, spend it on this one! Pour the cream sauce over the bacon-wrapped, crab-stuffed shrimps and you've got a delicious, heavenly seafood dish.

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  • on February 22, 2006

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    I made this for new years eve. very good, very presentable. don't use thick-cut bacon...too hard to wrap and cooks rubbery. Thin-cut bacon would cook appropriately without ruining the shrimp. definite keeper.

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  • on January 24, 2006

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    I servered this to my son before he left to go to Iraq. He was so happy and enjoyed every mouthful.

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  • on January 18, 2006

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    I made this for our gourmet club and it was a huge hit. The cream sauce is 2die4. I used prepared basil pesto sauce and it was so good we kept snitching samples from the pot. Use VERY lean bacon and trim excess fat. Served with wildrice - YUM. Found you need to order huge prawns ahead of time from most butchers. Thanks Paula - OUTSTANDING!!!!!

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  • on January 15, 2006

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    I have never tried making anything like this dish before and was a little nervous. But this was surprisingly easy to make (except for shelling the crabs for their meat and ABSOLUTELY delicious! My parents and husband raved over this recipe - over a month later and my dad still asks when I'll make it again. Also, I cheated and used my favorite store-bought pesto to make the sauce and it still turned out great.

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  • on January 06, 2006

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    Best ever. Be careful not to over mix when adding the crab.

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  • on January 02, 2006

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    I received all the applause, thanks to Paula. This is an elegant dinner party dish, and the sauce is great over simple cheese ravioli as well. I used 6T of pesto for the sauce, instead of 3T.

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  • on December 26, 2005

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    The prep time seemed to be a little too long for an appetizer. However, I cooked it as a main course. Delicous! I cooked the rice in the shrimp broth I made from boiling the shells. It was fantastic. One problem was that my Basil Cream Sauce had a gray tone to it. It was delicous, but I would like to know what caused the color change. I will make this recipe again.

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