Jalapeno and Crab Stuffed Shrimp
- Level: Easy
- Total: 1 hr 17 min
- Prep: 27 min
- Inactive: 20 min
- Cook: 30 min
- Yield: 4 servings
- Level: Easy
- Total: 1 hr 17 min
- Prep: 27 min
- Inactive: 20 min
- Cook: 30 min
- Yield: 4 servings
Ingredients
Nonstick spray
1 stick plus 2 tablespoons unsalted butter
1 tablespoon olive oil
3 tablespoons finely chopped red onion (about 1/4 small red onion), soaked in cold water 5 minutes
1 jalapeno, seeded and finely chopped
1 clove garlic, minced
Salt and freshly ground black pepper
2 tablespoons heavy cream
2 tablespoons seafood seasoning, divided (recommended: Old Bay)
2 cups panko breadcrumbs, divided
1 egg, lightly beaten , divided
4 tablespoons chopped fresh cilantro, divided
2 limes, zested, divided
3 limes, juiced, divided
1 pint jumbo lump crabmeat, picked over for cartilage (about 2 cups)
1 pound U-12 or colossal shrimp, peeled, deveined and tails on (about 12 shrimp)
Directions
- Preheat the oven to 350 degrees F. Prepare a baking sheet with nonstick spray.
- In a medium saute pan over medium heat, add the 2 tablespoons butter and olive oil. Next, add the red onions, jalapeno and garlic and saute about 5 minutes. Season with salt and pepper. Remove from the heat and let cool about 2 minutes.
- In a large bowl, add the heavy cream and 1 tablespoon seafood seasoning; stir to combine. Add 1 cup panko, the egg, 2 tablespoons cilantro, juice of 2 limes, zest of 1 lime and sprinkle with salt and pepper. Mix into the cooled vegetable mixture. Gently fold in the crab, being careful not to break up the lumps.
- Butterfly the shrimp by splitting them down the back from the center to the tail, being careful not to cut through. Stuff each shrimp with 2 heaping tablespoons of the crabmeat mixture. Place the stuffed shrimp onto a large plate and, when all are stuffed, put into the refrigerator about 20 minutes.
- While the shrimp are being refrigerated, melt the remaining 1 stick butter in a saute pan over medium-low heat. Add the remaining 1 cup panko and the remaining lime zest and juice. Add the remaining 1 tablespoon seafood seasoning, along with a pinch of salt, pepper and remaining 2 tablespoons cilantro. Stir together.
- Pull the shrimp from the refrigerator and top with 1 to 2 tablespoons seasoned panko on each individual shrimp. Place the shrimp onto a baking sheet and bake until are pink, about 20 minutes.
