Stuffed Shrimp

written by Jessica Chiasson Wood on July 27, 2013 in Creative Cooking Crew and Shrimp with 12 comments

Stuffed Shrimp

The theme for this month’s Creative Cooking Crew challenge, hosted  Joan of Foodalogue and Lazaro of Lazaro Cooks, “stuff it”. Immediately Stuffed Shrimp came to mind. I love to combine seafood and stuffing jumbo Louisiana shrimp with sweet Louisiana blue crab makes a delicious pair.

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Stuffed Shrimp
Recipe type: Appetizer
Cuisine: Cajun
  • 1 pound Louisiana blue crabmeat
  • 2 teaspoons Cajun seasoning
  • ¼ cup butter
  • 1 cup trinity (onion, celery, & bell pepper)
  • 4 garlic cloves, minced
  • ¼ cup chopped parsley
  • ¼ cup Greek yogurt
  • Juice of 1 lemon
  • 1 tablespoon Tabasco Worcestershire sauce
  • 1 tablespoon Crystal or Louisiana hot sauce
  • 1 cup panko bread crumbs
  • 2 pounds (about 20) Louisiana jumbo shrimp, shelled, leave the tail on, and butterfly lengthwise
  1. Preheat oven to 375 degrees.
  2. Spay a large baking sheet with nonstick spray.
  3. In a skillet, melt the butter, add the trinity and cook until fragrant and softened.
  4. Add the garlic and parsley, and cook for 1 minute.
  5. Remove from heat and allow to cool.
  6. In a large bowl combine the cooled trinity, Greek yogurt, lemon juice, Worcestershire sauce, hot sauce, panko breadcrumbs, and Cajun seasoning.
  7. Stir well to combine.
  8. Gently fold in crabmeat.
  9. Place 2 tablespoons of the mixture into each shrimp press gently to close, and place stuffed side up onto the baking sheet.
  10. Brush with melted butter and bake for 20 minutes.
  11. Serve and enjoy!

Stuffed Shrimp-2

Make sure to visit Foodalogue on July 29 to see what everyone else in the group stuffed!

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