Jalapeno And Crab Stuffed Shrimp
Serves: 2
Santiago Howell
1 January 1970
Based on User reviews:
47
Spice
61
Sweetness
50
Sourness
38
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 350 degrees F
2
Prepare a baking sheet with nonstick spray
3
In a medium saute pan over medium heat, add the 2 tablespoons butter and olive oil
4
Next, add the red onions, jalapeno and garlic and saute about 5 minutes
5
Season with salt and pepper
6
Remove from the heat and let cool about 2 minutes
7
In a large bowl, add the heavy cream and 1 tablespoon seafood seasoning; stir to combine
8
Add 1 cup panko, the egg, 2 tablespoons cilantro, juice of 2 limes, zest of 1 lime and sprinkle with salt and pepper
9
Mix into the cooled vegetable mixture
10
Gently fold in the crab, being careful not to break up the lumps
11
Butterfly the shrimp by splitting them down the back from the center to the tail, being careful not to cut through
12
Stuff each shrimp with 2 heaping tablespoons of the crabmeat mixture
13
Place the stuffed shrimp onto a large plate and, when all are stuffed, put into the refrigerator about 20 minutes
14
While the shrimp are being refrigerated, melt the remaining 1 stick butter in a saute pan over medium-low heat
15
Add the remaining 1 cup panko and the remaining lime zest and juice
16
Add the remaining 1 tablespoon seafood seasoning, along with a pinch of salt, pepper and remaining 2 tablespoons cilantro
17
Stir together
18
Pull the shrimp from the refrigerator and top with 1 to 2 tablespoons seasoned panko on each individual shrimp
19
Place the shrimp onto a baking sheet and bake until are pink, about 20 minutes