Description
This Stuffed Shrimp recipe features butterflied shrimp generously filled with a savory mixture of crab meat, spinach, artichokes, cheese, and breadcrumbs, seasoned with a flavorful blend of spices and baked to perfection. A rich butter garlic sauce with fresh dill and lemon zest complements the dish, making it perfect for an elegant appetizer or main course.
Ingredients
Shrimp and Seasoning
- 2 lbs 16-20 Shrimp (deveined and butterflied)
- 2 teaspoons smoked paprika
- 1 tbsp olive oil
- 1 tsp Old Bay seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp Italian seasoning
- 1/2 tsp pepper
Stuffing
- 8 oz lump or claw crab meat (optional)
- 1 cup cooked spinach (strained & chopped)
- 6 oz chopped artichokes (strained & chopped)
- 1 cup mayonnaise (can substitute sour cream or cream cheese)
- 1/2 cup Italian breadcrumbs
- 8 oz cheese (mozzarella and pepper jack blend recommended)
- 1 tbsp minced garlic
- 1 tsp dried herbs (such as Italian seasoning mix)
Butter Sauce
- 4 tbsp unsalted butter
- 1 tbsp minced garlic
- 1 tsp fresh dill (chopped)
- 1 tbsp fresh lemon juice
- Zest of 1 lemon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the stuffed shrimp.
- Season Shrimp: In a bowl, toss the butterflied shrimp with olive oil, smoked paprika, Old Bay seasoning, garlic powder, onion powder, Italian seasoning, and pepper until evenly coated.
- Prepare Stuffing: In a separate mixing bowl, combine crab meat (if using), cooked and chopped spinach, chopped artichokes, mayonnaise, Italian breadcrumbs, shredded cheeses, minced garlic, and dried herbs. Mix thoroughly to create a homogeneous stuffing.
- Stuff Shrimp: Carefully fill each butterflied shrimp with a generous amount of the prepared stuffing mixture, pressing gently to secure the filling inside.
- Bake: Arrange the stuffed shrimp on a baking tray and bake in the preheated oven for 20-25 minutes, or until the shrimp are fully cooked through and the topping is golden and bubbly.
- Make Butter Sauce: While the shrimp bakes, melt unsalted butter in a small pan over medium heat. Add minced garlic and sauté until fragrant. Remove from heat and stir in fresh dill, lemon juice, and lemon zest.
- Serve: Drizzle the butter sauce over the baked stuffed shrimp and serve immediately for best flavor.
Notes
- If crab meat is unavailable, the stuffing can be made without it or substituted with finely chopped cooked shrimp for a seafood boost.
- For a creamier filling, substitute some or all of the mayonnaise with sour cream or cream cheese.
- Ensure the shrimp are properly butterflied and deveined for better stuffing and cooking.
- To save time, spinach and artichokes should be well drained before chopping to avoid soggy filling.
- Feel free to use your choice of cheeses; a mix of mozzarella and pepper jack adds both creaminess and a slight kick.
- The butter sauce is optional but highly recommended as it enhances the flavor and adds moisture.
