Description
Succulent Mediterranean Stuffed Shrimp Delight brings coastal charm to dinner tables with elegant simplicity. Creamy herbed cheese and tender prawns combine in this irresistible dish that promises rich flavors you’ll savor with each delightful bite.
Ingredients
Scale
Main Seafood Ingredients:
- 1 pound jumbo shrimp, cleaned and deveined
- 8 ounces claw crab meat (or imitation crab meat)
Filling and Coating Ingredients:
- 3 sleeves club crackers (or substitute with Ritz or Saltine crackers)
- 1 scallion, chopped
- ¼ red bell pepper, chopped
- ¼ to ⅓ cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 large eggs
- 1 cup all-purpose flour
Seasoning and Sauce Ingredients:
- ¼ teaspoon granulated onion powder
- ¼ teaspoon granulated garlic powder
- Salt-free lemon pepper seasoning to taste
- Old Bay Seasoning to taste (or Creole or Cajun seasoning)
- Dash of Maggie sauce
- Cooking oil for frying
- Tartar sauce, fresh lemon wedges, and fresh parsley for garnish (optional)
Instructions
- Butterfly the shrimp by carefully slicing along the back, maintaining the tail’s connection. Thoroughly cleanse and delicately remove excess moisture using paper towels.
- Create the stuffing mixture by pulsing club crackers, scallions, red bell peppers, crab meat, mayonnaise, onion powder, garlic powder, lemon pepper, Old Bay Seasoning, Maggie sauce, and Dijon mustard in a food processor. Blend until achieving a desired consistency – either smooth or slightly textured.
- Generously fill each shrimp with the prepared crab mixture, ensuring even distribution. Gently press the edges to seal the stuffing within the shrimp’s cavity.
- Prepare the coating station by crushing remaining club crackers into rough crumbs and placing them in a shallow dish. Whisk eggs in a separate container and spread flour in another dish for dredging purposes.
- Meticulously coat each stuffed shrimp by first dredging in flour, then dipping into beaten eggs, and finally rolling in the crushed cracker crumbs to create a complete, crispy exterior.
- Heat cooking oil in a deep pot to precisely 350°F (175°C). Carefully submerge shrimp in small batches, frying for 2-3 minutes until achieving a golden, crisp texture. Transfer to paper towels to drain excess oil.
Notes
- Prep Time Saver: Butterfly shrimp ahead of time and refrigerate, keeping them covered to prevent drying out.
- Flavor Boost: Let stuffing mixture sit for 15 minutes before filling shrimp to allow ingredients to meld together and enhance taste.
- Crispy Coating Trick: Press crushed crackers firmly onto shrimp to ensure a thick, even golden crust that won’t fall off during frying.
- Oil Temperature Warning: Use a cooking thermometer to maintain consistent 350°F for perfectly crispy exterior without burning.
- Make-Ahead Option: Prepare stuffed shrimp up to 4 hours in advance and refrigerate before final coating and frying for convenient entertaining.
- Serving Suggestion: Serve immediately with tangy remoulade or lemon aioli to complement the rich, seafood flavors.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 150 mg