1 pound raw jumbo shrimp peeled and deveined, tail on 2 tablespoons unsalted butter 1/4 cup diced red bell pepper 1/4 cup minced celery 1/4 cup diced onion 2 cloves garlic minced 2 tablespoons all-purpose flour 8 oz. lump crab meat picked of shells and cartilage 1 large egg lightly beaten 1 tablespoon mayonnaise 1 teaspoon Worcestershire sauce 1/4 – 1/2 cup breadcrumbs 1/4 teaspoon paprika 2 tablespoon chopped fresh parsley 1/8 teaspoon cayenne pepper Salt and pepper to taste
Melt the butter in a large skillet over medium high heat. Add the red bell pepper, celery and onion to the skillet. Sauté until the vegetables are tender, about 3-5 minutes. Add the garlic and sauté for another 30 seconds.
Add the flour and stir to coat the vegetables. Continue to cook for 2-3 minutes to remove the raw flour taste.
Remove the skillet from the heat. Add the crab, egg, mayonnaise, Worcestershire sauce, ¼ cup of breadcrumbs, paprika, parsley and cayenne pepper. Season the crab stuffing with salt and pepper to your preference.
Carefully stand the shrimp so that the tail is up. Gently spoon one tablespoon of crab topping into the curve of the shrimp. Lightly press the tail into the stuffing. Continue with the remaining shrimp and crabmeat.
Bake at 350 degrees for 10-15 minutes until the shrimp are opaque. Serve warm.
160 kcal per serving
6 g per serving