Sunday, November 29, 2009

Creamy Crab Stuffed Garlic Shrimp

On the second day of Christmas you get............. a seafood dish !!!! Yum !
If you're having a small dinner party around holiday time with some folks who enjoy seafood you just have to try this recipe I created ! And I promise, this one is not like other seafood stuffing you have had it in the past. I split the shrimp basically like you would a lobster tail.Be sure and warn your guests that they are still in the shell. :) Serve these and it's bound to be one of the most memorable Christmas meal for years to come !

Ingredients you will need:

1 dozen jumbo uncooked shrimp still in the shell
2 Tbls. fresh minced garlic
1 8oz. cream cheese
1/4 cup fine bread crumbs
1 tsp. white cooking wine
1/4 cup grated Parmesan cheese
1 small can fancy jumbo lump crab meat,drained
salt and pepper
1 tsp. garlic powder
1 lemon , cut in half
1/4 cup melted butter

De vein shrimp leaving the shell intact.
Rinse under cold water.
Slice part way down through the back
of shrimp and spread them
open a bit but don't break them apart.
Place in a covered baking dish and sprinkle with the minced
garlic .
Chill to marinate for several hours.
Preheat your oven to 350 degrees.

Prepare your filling by mixing the cream cheese , Parmesan,
cooking wine, garlic powder, crumbs, a quick
squeeze of the lemon and a dash of
pepper and salt together in a medium bowl.

Gently stir in the lump crab.

Divide filling evenly and fill each shrimp.

Squeeze lemon juice over the top of the shrimp.

Drizzle melted butter over the stuffed shrimp.

Sprinkle with paprika and bake for 20 minutes.

Turn your oven up to broil and broil until the
top of the stuffing is lightly
brown a few minutes.

Watch these closely.

Let set for 3 minutes and serve.


Anonymous said...

This looks super tasty! Which wine do you suggest? I always hear not to use salted cooking wines. I use wines from these guys: and they are pretty good. Tasty wines by themselves, but also blended for different styles of cooking.

Just thought I'd share - thanks for the great post!

Karen said...

Hi ! Thanks for the info. By all means use any white wine you prefer. And you're right about cooking wines being really salty.Since I'm not a fan of white wine and it only calls for 1 tsp. I keep a small bottle of cooking wine in the fridge just for cooking with. I like to use it in my Scampi as well.It gives the flavor without the pure alcohol content. We are fortunate to live near by some great wineries when we need wine though. I used to get the frozen split garlic shrimp at Sam's Club to use but then they stopped carrying it. After posting this I noticed Aldi's carries one but i think the jumbo ones are the best. Let me know how you like them if you make these and Merry Christmas !