The first expiriment with stuffed shrimp was a success! Happy New Year everyone, check out the recipe for simple and delicious stuffed shrimp.
Ingredients
- 20 Jumbo Shrimp (12 count) butterflied
- 1 medium white onion (finely chopped)
- 2 medium Green bell pepper (finely chopped)
- 1 celery stalk (finely chopped)
- 1/2 pound of lump crab meat
- 1 sleeve of Ritz Crackers
- 1/2 sleeve of Saltine Crackers (more or less)
- 1/2 stick of butter (4 tbsp)
- 2 tbsp of cajun seasoning (or to taste)
- 1 egg
- 1/2 tsp Kosher Salt (or to taste)
- 1/2 tsp ground pepper (or to taste)
Directions
- Preheat oven to 375 degrees (Farenheit).
- Finely chop the onion, bell pepper, and celery. Melt 1 Tbsp of butter in large skillet and cook onion, bell pepper, and celery over medium heat until soft. Add crabmeat and cajun seasoning (I used Slap Ya Mama but Tony Chachere’s works great as well). Once well blended and flavored, remove from heat and place into a large bowl.
- Crush the Ritz and Saltine Crackers together (very fine) in a Ziploc bag and add to bowl. Add the egg (the first time I made this recipe I got a double yolk and I think it made it a little too perfect), 1bsp of melted butter (optional), salt, pepper, and mix well.
- Arrange the shrimp, already butterflied, on a baking sheet. Scoop a righteous amount of stuffing onto each shrimp (this really depends on how much you want on each of your shrimp, or really if you want them on shrimp at all, they probably make good crab cakes. Really, just pretty awesome stuffing you can use for all kinds of stuff, hell, cut the shrimp up and put it in the stuffing for all I care, it’s just good stuff. Rant over)
- Melt remaining butter and brush over the shrimp and stuffing. Bake at 375 for 15-20 minutes or until stuffing begins to brown and shrimp are opaque.
- Eat it, love it, share it.