Description
This Stuffed Shrimp Recipe features large butterflied shrimp generously filled with a decadent mixture of crab meat, spinach, artichokes, and cheese, all baked to perfection. Enhanced with a flavorful blend of smoked paprika and seasonings, and served with a rich garlic butter dill sauce, this dish is a perfect blend of savory, creamy, and fresh flavors ideal for a special dinner or entertaining guests.
Ingredients
Scale
Shrimp
- 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 black pepper
Filling
- 8 oz lump or claw crab meat (optional)
- 1 cup cooked spinach, strained and chopped
- 6 oz chopped artichokes, strained and chopped
- 1 cup mayonnaise (can substitute sour cream or cream cheese)
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 cup Italian breadcrumbs
- 8 oz cheese (mozzarella and pepper jack blend)
- 1 tbsp minced garlic
- 1 tsp dried herbs
- 1 tbsp fresh lemon juice
- Zest of 1 lemon
Garlic Butter Dill Sauce
- 4 tbsp unsalted butter
- 1 tbsp minced garlic
- 1 tsp fresh dill, chopped
Instructions
- Prepare the Shrimp: Clean and devein the shrimp, then butterfly them by slicing along the back without cutting all the way through. Pat them dry with a paper towel to remove excess moisture.
- Season the Shrimp: In a bowl, combine smoked paprika, olive oil, Old Bay seasoning, garlic powder, onion powder, Italian seasoning, and black pepper. Toss the butterflied shrimp gently in this seasoning mix to coat evenly.
- Make the Filling: In a large bowl, mix together the crab meat (if using), cooked spinach, chopped artichokes, mayonnaise, Dijon mustard, Worcestershire sauce, Italian breadcrumbs, shredded cheeses, minced garlic, dried herbs, lemon juice, and lemon zest. Stir until well combined and creamy.
- Stuff the Shrimp: Carefully open each butterflied shrimp and spoon or pipe a generous amount of the filling mixture inside. Press lightly to ensure the filling adheres and is secured inside the shrimp.
- Prepare Garlic Butter Dill Sauce: In a small saucepan over low heat, melt the unsalted butter. Add the minced garlic and sauté until fragrant but not browned, about 1-2 minutes. Remove from heat and stir in the chopped fresh dill. Set aside.
- Bake the Stuffed Shrimp: Preheat your oven to 375°F (190°C). Arrange the stuffed shrimp on a baking sheet lined with parchment paper or a lightly greased baking dish. Bake for 15-20 minutes until the shrimp is opaque and the filling is bubbly and golden on top.
- Serve: Drizzle the warm garlic butter dill sauce over the baked stuffed shrimp or serve it on the side for dipping. Garnish with extra fresh dill or lemon wedges if desired.
Notes
- If crab meat is not available, you can omit it or substitute with finely chopped cooked shrimp or imitation crab meat.
- Butterflying shrimp helps to hold the filling better and allows for even cooking.
- Ensure spinach and artichokes are well drained to avoid watery filling.
- Use fresh herbs for a brighter flavor in the garlic butter dill sauce.
- Breadcrumbs help bind the filling but can be adjusted for a lighter or firmer texture.
- Can be served as an appetizer or as a main dish with sides like rice or salad.
Keywords: Stuffed Shrimp, Crab Stuffed Shrimp, Baked Shrimp, Seafood Appetizer, Garlic Butter Dill Sauce, Shrimp Recipe