Jalapeno and Crab Stuffed Shrimp

Name: Jalapeno and Crab Stuffed Shrimp
Prep time: 1 h 17 min
Cook time: 1 h 17 min
Total time: 1 h 17 min
Yield: 4
Cuisine: Global
Ingredients: 1 stick plus 2 tablespoons unsalted butter; 1 egg, lightly beaten , divided; 4 Tbsps chopped fresh cilantro, divided; 1 clove garlic, minced; 2 Tbsps heavy cream; 1 jalapeno, seeded and finely chopped; 3 limes, juiced, divided; 2 limes, zested, divided; 1 pint lump crabmeat, picked over for cartilage (about 2 cups); 1 Tbsp olive oil; 473 milliliters panko breadcrumbs, divided; 3 Tbsps finely chopped red onion (about 1/4 small red onion), soaked in cold water 5 minutes; 4 servings Salt and freshly ground black pepper; 2 Tbsps seafood seasoning, divided (recommended: Old Bay); 454 grams U-12 or colossal shrimp, peeled, deveined and tails on (about 12 shrimp)

Jalapeno and Crab Stuffed Shrimp might be just the hor d'oeuvre you are searching for. This recipe serves 4. Watching your figure? This pescatarian recipe has 633 calories, 51g of protein, and 34g of fat per serving. From preparation to the plate, this recipe takes about 1 hour and 17 minutes. Head to the store and pick up jalapeno, jumbo lump crabmeat, cilantro, and a few other things to make it today.

Instructions

Preheat the oven to 350 degrees F. Prepare a baking sheet with nonstick spray.

Equipment you will use

Baking Sheet

Oven

In a medium saute pan over medium heat, add the 2 tablespoons butter and olive oil. Next, add the red onions, jalapeno and garlic and saute about 5 minutes. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Red Onion

Olive Oil

Jalapeno Pepper

Butter

Garlic

Equipment you will use

Frying Pan

Remove from the heat and let cool about 2 minutes.

In a large bowl, add the heavy cream and 1 tablespoon seafood seasoning; stir to combine.

Ingredients you will need

Seafood Seasoning

Heavy Cream

Equipment you will use

Bowl

Add 1 cup panko, the egg, 2 tablespoons cilantro, juice of 2 limes, zest of 1 lime and sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Cilantro

Juice

Lime

Panko

Egg

Mix into the cooled vegetable mixture. Gently fold in the crab, being careful not to break up the lumps.

Ingredients you will need

Vegetable

Crab

Butterfly the shrimp by splitting them down the back from the center to the tail, being careful not to cut through. Stuff each shrimp with 2 heaping tablespoons of the crabmeat mixture.

Ingredients you will need

Crabmeat

Shrimp

Place the stuffed shrimp onto a large plate and, when all are stuffed, put into the refrigerator about 20 minutes.

Ingredients you will need

Shrimp

While the shrimp are being refrigerated, melt the remaining 1 stick butter in a saute pan over medium-low heat.

Ingredients you will need

Butter

Shrimp

Equipment you will use

Frying Pan

Add the remaining 1 cup panko and the remaining lime zest and juice.

Ingredients you will need

Lime Zest

Juice

Panko

Add the remaining 1 tablespoon seafood seasoning, along with a pinch of salt, pepper and remaining 2 tablespoons cilantro. Stir together.

Ingredients you will need

Seafood Seasoning

Cilantro

Pepper

Salt

Pull the shrimp from the refrigerator and top with 1 to 2 tablespoons seasoned panko on each individual shrimp.

Ingredients you will need

Shrimp

Panko

Place the shrimp onto a baking sheet and bake until are pink, about 20 minutes.

Ingredients you will need

Shrimp

Equipment you will use

Baking Sheet

Oven

Equipment

Ingredients

Servings:

1stick

plus 2 tablespoons unsalted butter 1

egg, lightly beaten , divided 4Tbsps

chopped fresh cilantro, divided 1clove

garlic, minced 2Tbsps

heavy cream 1

jalapeno, seeded and finely chopped 3

limes, juiced, divided 2

limes, zested, divided 1pint

lump crabmeat, picked over for cartilage (about 2 cups)1Tbsp

olive oil 473milliliters

panko breadcrumbs, divided 3Tbsps

finely chopped red onion (about 1/4 small red onion), soaked in cold water 5 minutes 4servings

Salt and freshly ground black pepper 2Tbsps

seafood seasoning, divided (recommended: Old Bay)454grams

U-12 or colossal shrimp, peeled, deveined and tails on (about 12 shrimp)

Recommended wine: Cava, Grenache, Shiraz

Chili works really well with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Totus Tuus Cava with a 4.3 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.