This is one of those recipes that comes about from years of eating, experimenting, and obsessing over different versions of the same recipe.
I cannot tell you how many times I have eaten Crab Stuffed Shrimp and how many various ways it has been cooked–fried, grilled, bacon-wrapped.
None of them were bad, either.
I’ve also made them many different ways myself, but this is probably my favorite.
Crab Stuffed Shrimp with a Wine Butter Sauce
2 pounds of large shrimp
4 ounces lump crab meat
4 cloves of garlic, minced
4 tablespoons yellow onion, diced
4 tablespoons green bell pepper, diced
2 teaspoons dijon mustard
1/2 cup bread crumbs
1 teaspoon cajun seasoning (I used Tony’s)
3 tablespoons olive oil, divided
2 tablespoons butter
1/4 cup white wine
1/4 cup heavy cream
To prepare the shrimp:
Peel and devein the shrimp leaving the tail. Take a sharp knife and cut along the length being careful not to cut all the way through. Open the shrimp and press lightly to flatten.
For the filling:
In a medium pan, heat 2 tablespoons of the olive oil over medium heat and saute the onions and bell pepper. Add the garlic after a few minutes being careful to not burn the garlic. Saute all of the vegetables for approximately 5 minutes or until soft. Remove from heat and let cool slightly. Add the crab meat, mustard, seasonings, bread crumbs, and the remaining 1 tablespoon of olive oil.
Place all of the shrimp in a 1″ deep baking pan and add approximately 1 teaspoon of the filling on each shrimp. (The filling should hold together nicely, if not add a little more olive oil.)
Bake the shrimp at 350 degrees for 20-25 minutes or until the shrimp is cooked and the filling is warmed.
For the Sauce:
In a saucepan melt the butter. Add the wine and the cream and warm.
Serve the shrimp with a small amount of sauce.