FBD

Baked Stuffed Shrimp

AmericanSeafoodIntermediate40 minBy Northstar

Ingredients

Servings
4
  • 24 count jumbo shrimp, shells removed, split and butterflied
  • 1 count medium onion, minced
  • 1 count green bell pepper, chopped
  • 6 tbsp butter, divided
  • 1 cup fresh crabmeat (or 7.5 oz canned)
  • 1 tsp dry mustard
  • 1 tsp Worcestershire sauce
  • 0.5 tsp salt
  • 2 tbsp mayonnaise
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • 1 tbsp dry sherry
  • 0.3 cup Parmesan cheese, grated
  • 1 tsp paprika

Instructions

  1. 1

    Preheat oven to 350°F (175°C).

  2. 2

    Sauté onion and bell pepper in 4 tablespoons butter until soft. Add crabmeat, dry mustard, Worcestershire, salt, and mayonnaise. Set aside.

  3. 3

    Make a white sauce: melt remaining 2 tablespoons butter over medium heat; whisk in flour, then gradually add milk. Cook until thick.

  4. 4

    Stir white sauce and sherry into the crab mixture.

  5. 5

    Arrange butterflied shrimp in a shallow baking pan, open side up. Spoon crab stuffing onto each shrimp.

  6. 6

    Sprinkle with Parmesan and paprika. Dot with extra butter.

  7. 7

    Bake for 25–30 minutes until shrimp are cooked through and tops are golden. Serve immediately.