Stuffed Shrimp with Garlic Butter

Stuffed Shrimp with Garlic Butter

A light, fresh shrimp dish with a delicious Plugrá Butter garlic sauce.

Recipe Credits

Smith & Wollensky
Yield:
Servings
Prep time: 1 hour
Cooking time: 15 minutes
Total time: 1 hour 15 minutes

Ingredients

  • Garlic Butter
  • 1 cup Butter unsalted
  • 2 cloves garlic
  • 1/3 cup parsley, chopped
  • Salt and freshly ground white pepper, to taste
  • 1 each lemon, fresh
  • 1 pound butter, unsalted, softened
  • 2 tablespoon roasted garlic cloves, mashed into a paste
  • 2 tablespoon parsley, fresh, chopped
  • kosher salt and coarse ground pepper, to taste
  • Crab Stuffing
  • 1 cup mayonnaise
  • 1 egg, beaten
  • 1 egg yolk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Old Bay Seasoning
  • 1 pinch ground cayenne pepper
  • 1 tablespoon chives, fresh, minced
  • kosher salt and coarse ground pepper, as needed
  • 1 pound jumbo lump crabmeat, drained, picked over for shells and cartilage
  • 12 jumbo raw shrimp, 6-8 count, peeled and deveined, tail on
  • breadcrumbs, as needed
  • 12 lemon slices
  • parsley, fresh, chopped, as needed

Instructions

Garlic Butter
  1. Zest and juice one lemon.
  2. In a mixer fitted with a paddle attachment, combine softened Plugrá Butter, lemon zest, lemon juice, roasted garlic paste, parsley, salt and black pepper in bowl; mix until fully blended.
  3. Transfer garlic butter to plastic wrap; form into a log shape and chill.
Crab Stuffing
  1. Combine mayonnaise, egg, egg yolk, Dijon mustard, Old Bay Seasoning, cayenne pepper and chives in bowl; mix until fully blended. Season with salt and black pepper.
  2. Gently fold in the crab and mix until lightly blended, taking care not to break up lumps of crabmeat.
  3. Cover and chill until mixture is firm.
Stuffed Shrimp
  1. Preheat oven to 400°F.
  2. Make a small slit on the inside of each shrimp. Flip over and split open the backside of each shrimp, forming a pocket for stuffing, taking care not to cut all the way through.
  3. Form chilled crab stuffing into balls; stuff evenly into each shrimp. Sprinkle bread crumbs lightly over stuffed shrimp. Cover and chill to hold.
  4. To prepare each serving: melt 4 tablespoons garlic butter on a small baking dish or in a shallow cast iron skillet; arrange 3 shrimp, stuffed sides up, in skillet and bake in oven for 7 to 8 minutes, or until fully cooked.
  5. Transfer skillet to stovetop.Add 3 lemon slices and additional garlic butter, as needed. Sauté briefly to caramelize lemons. Keep warm. Repeat with remaining stuffed shrimp.
  6. Serve stuffed shrimp in garlic butter sauce garnished with caramelized lemons and chopped parsley.

Notes

  • Shop for peeled and deveined shrimp with the tails on and canned crab meat.
  • Homemade roasted garlic is ideal for this recipe. Start by butting the tops off six bulbs of garlic. Top each with a bit of butter and roast in the oven at 350º for 30 minutes. Once they cool, simply squeeze to release the wonderfully roasted garlic.
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