Description
Discover the tantalizing flavors of “Stuffed Shrimp Delight,” a gourmet recipe that transforms ordinary shrimp into a crispy, savory treat filled with a delectable crab mixture. An ideal dish for special occasions, this recipe perfectly combines the seafood’s natural sweetness with a symphony of spices and a satisfying crunch. Dive into a culinary adventure that promises to delight your taste buds and become a highlight of any dining experience.
Ingredients
- 1 pound jumbo shrimp, cleaned and deveined
- 1 sleeve club crackers (substitutable with Saltine crackers)
- 1 scallion, chopped
- 1/4 red bell pepper, chopped
- 8 ounces claw crab meat (or imitation crab meat)
- 1/4 to 1/3 cup mayonnaise
- 1/4 teaspoon granulated onion powder
- 1/4 teaspoon granulated garlic powder
- Salt-free lemon pepper seasoning to taste
- Old Bay Seasoning to taste (or Creole or Cajun seasoning)
- Dash of Maggie sauce
- 1 tablespoon Dijon mustard
- 2 sleeves club crackers (or substitute with Ritz crackers), additional for coating
- 2 large eggs
- 1 cup all-purpose flour
- Cooking oil for frying
- Tartar sauce, fresh lemon wedges, and fresh parsley for garnish (optional)
Step-by-step Directions
1. Prepare the Shrimp
Butterfly each shrimp by slicing along its back, keeping the tail intact. Rinse and gently pat dry with paper towels.
2. Make the Stuffing
Combine one sleeve of club crackers, scallion, red bell pepper, crab meat, mayonnaise, onion powder, garlic powder, lemon pepper, Old Bay Seasoning, Maggie sauce, and Dijon mustard in a food processor. Pulse until smooth or leave slightly chunky, based on preference.
3. Stuff and Close the Shrimp
Fill each shrimp with a hearty tablespoon of the crab mixture. Gently press to close, ensuring the stuffing stays within the shrimp.
4. Prepare for Frying
Crush the remaining club crackers into coarse crumbs and place in a shallow dish. In a separate dish, beat the eggs. Pour flour into another dish for dredging.
5. Coat the Shrimp
Dredge each stuffed shrimp in flour, followed by dipping in the egg wash and coating generously with the crushed crackers.
6. Fry the Shrimp
Heat cooking oil in a small pot to 350°F (175°C). Fry shrimp in batches of three for 2-3 minutes, or until golden and crispy. Drain on paper towels.
Servings & Preparation Time
Serves: 4-6 people
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Tips for Storage & Reheating
- Storage: Store leftover stuffed shrimp in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat in an oven at 350°F until warmed through, approximately 10 minutes, to maintain crispiness.
Conclusion
The “Stuffed Shrimp Delight” is not just a dish but a celebration of flavors and textures that elevate the humble shrimp to gourmet status. Whether enjoying a quiet dinner at home or hosting a festive gathering, this recipe guarantees satisfaction and applause from seafood lovers. Pair it with fresh lemon wedges, tartar sauce, and a sprinkle of parsley to enhance its flavors and present a dish as visually appealing as it is delicious.
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Stuffed Shrimp Delight
- Total Time: 35 minutes
- Yield: 4-6 people 1x
Description
Discover the tantalizing flavors of “Stuffed Shrimp Delight,” a gourmet recipe that transforms ordinary shrimp into a crispy, savory treat filled with a delectable crab mixture. An ideal dish for special occasions, this recipe perfectly combines the seafood’s natural sweetness with a symphony of spices and a satisfying crunch. Dive into a culinary adventure that promises to delight your taste buds and become a highlight of any dining experience.
Ingredients
- 1 pound jumbo shrimp, cleaned and deveined
- 1 sleeve club crackers (substitutable with Saltine crackers)
- 1 scallion, chopped
- 1/4 red bell pepper, chopped
- 8 ounces claw crab meat (or imitation crab meat)
- 1/4 to 1/3 cup mayonnaise
- 1/4 teaspoon granulated onion powder
- 1/4 teaspoon granulated garlic powder
- Salt-free lemon pepper seasoning to taste
- Old Bay Seasoning to taste (or Creole or Cajun seasoning)
- Dash of Maggie sauce
- 1 tablespoon Dijon mustard
- 2 sleeves club crackers (or substitute with Ritz crackers), additional for coating
- 2 large eggs
- 1 cup all-purpose flour
- Cooking oil for frying
- Tartar sauce, fresh lemon wedges, and fresh parsley for garnish (optional)
Instructions
- Prepare the Shrimp Butterfly each shrimp by slicing along its back, keeping the tail intact. Rinse and gently pat dry with paper towels.
- Make the Stuffing Combine one sleeve of club crackers, scallion, red bell pepper, crab meat, mayonnaise, onion powder, garlic powder, lemon pepper, Old Bay Seasoning, Maggie sauce, and Dijon mustard in a food processor. Pulse until smooth or leave slightly chunky, based on preference.
- Stuff and Close the Shrimp Fill each shrimp with a hearty tablespoon of the crab mixture. Gently press to close, ensuring the stuffing stays within the shrimp.
- Prepare for Frying Crush the remaining club crackers into coarse crumbs and place in a shallow dish. In a separate dish, beat the eggs. Pour flour into another dish for dredging.
- Coat the Shrimp Dredge each stuffed shrimp in flour, followed by dipping in the egg wash and coating generously with the crushed crackers.
- Fry the Shrimp Heat cooking oil in a small pot to 350°F (175°C). Fry shrimp in batches of three for 2-3 minutes, or until golden and crispy. Drain on paper towels.
- Prep Time: 20 minutes
- Cook Time: 15 minutes