Stuffed Shrimp with Lemon Garlic Butter

Presented by Chef Kendric

Ingredients:

For the shrimp:

12 large shrimp, peeled and deveined, tails on

1 tablespoon olive oil

Salt and pepper to taste

Lemon wedges (for serving)

For the crab stuffing:

8 ounces lump crab meat, picked over for shells

1/4 cup mayonnaise

1/4 cup breadcrumbs

1/4 cup grated Parmesan cheese

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

1 tablespoon chopped fresh parsley

1 teaspoon Old Bay seasoning

1 garlic clove, minced

Salt and pepper to taste

For the lemon garlic butter sauce:

1/2 cup unsalted butter

3 garlic cloves, minced

2 tablespoons fresh lemon juice

1 tablespoon chopped fresh parsley

Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Prepare the Shrimp:

• Butterfly the shrimp by cutting along the back, being careful not to cut all the way through. Open each shrimp like a book and lay them flat on a baking sheet. Drizzle with olive oil and season with salt and pepper.

3. Make the Crab Stuffing:

• In a bowl, combine the crab meat, mayonnaise, breadcrumbs, Parmesan cheese, Dijon mustard, lemon juice, parsley, Old Bay seasoning, garlic, salt, and pepper. Mix gently to avoid breaking up the crab meat too much.

4. Stuff the Shrimp:

• Spoon a generous amount of the crab mixture onto each butterflied shrimp, pressing lightly to adhere.

5. Bake the Shrimp:

• Bake in the preheated oven for 15-20 minutes, or until the shrimp are pink and the stuffing is golden and cooked through.

6. Make the Lemon Garlic Butter Sauce:

• While the shrimp are baking, melt the butter in a small saucepan over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant but not browned.

• Stir in the lemon juice and chopped parsley, then season with salt and pepper to taste.

7. Serve:

• Drizzle the lemon garlic butter sauce over the baked crab-stuffed shrimp. Serve hot with lemon wedges on the side.

Enjoy your crab-stuffed shrimp with the delightful lemon garlic butter sauce!