Description
Experience a culinary masterpiece with these jumbo shrimp stuffed with a rich, savory blend of lump crab meat, chopped artichoke hearts, and spinach. Baked to a beautiful golden brown, these stuffed shrimp offer a sophisticated harmony of flavors perfect for dinner parties or elegant family celebrations. The creamy, cheesy filling creates a restaurant-quality texture that elevates fresh seafood to an entirely new level of deliciousness.
Ingredients
2 lbs Jumbo Shrimp, deveined and butterflied
8 oz Lump Crab Meat, picked over
1 cup Cooked Spinach, strained thoroughly
6 oz Artichoke hearts, chopped and drained
1 cup Mayonnaise
1/2 cup Italian Breadcrumbs
8 oz Mozzarella or Pepperjack cheese, freshly grated
2 tbsp Olive Oil
1 tsp Smoked Paprika
1 tsp Old Bay Seasoning
1/2 tsp Garlic powder
1/2 tsp Onion powder
1 tbsp Fresh garlic, minced
1 tbsp Lemon juice
1 tsp Lemon zest
Black pepper to taste
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Pat the butterflied shrimp dry with paper towels to ensure seasoning adherence.
In a small bowl, whisk together olive oil, smoked paprika, Old Bay, garlic powder, onion powder, and pepper.
Coat the shrimp evenly with the seasoning mixture and arrange them on a large baking sheet.
In a large mixing bowl, combine the crab meat, spinach, artichokes, mayonnaise, breadcrumbs, cheese, minced garlic, lemon juice, and zest.
Stuff each butterflied shrimp cavity carefully with a generous spoonful of the prepared mixture.
Bake the stuffed shrimp for 25 minutes or until the filling is golden brown and the shrimp are cooked through.
Notes
Use Panko breadcrumbs for an extra crunchy texture if preferred over Italian breadcrumbs. For a tangier flavor, you can substitute half the mayonnaise with full-fat sour cream. Ensure the spinach is squeezed very dry to prevent the filling from becoming watery.
- Prep Time: 20
- Cook Time: 25
- Category: Dinner Recipes
- Method: Baking
- Cuisine: Coastal Seafood