Recipe Index

Ingredients

• 2 lbs 16-20 Shrimp (deveined and butterflied)
• 2 teaspoons smoked paprika
• 1 tbsp olive oil
• 1 tsp old bay
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp Italian seasoning
• 1/2 tsp pepper
• 8 oz lump or claw crab meat (optional)
• 1 cup cooked spinach (strained & chopped)
• 6 oz chopped artichokes (strained & chopped)
• 1 cup mayo (you can also use sour cream or cream cheese)
• 1 tablespoon dijon mustard
• 1 teaspoon Worcestershire
• 1/2 cup Italian breadcrumbs
• 8 oz cheese (I used mozzarella and pepperjack)
• 1 tbsp minced garlic
• 1 tsp dried herbs
• 1 tbsp fresh lemon juice
• zest of lemon, according to taste
• 4 tbsps unsalted butter
• 1 tbsps minced garlic
• 1 tsp fresh dill (chopped)

Method

1. Heat the oven to 350°F. Toss the butterflied shrimp with the olive oil, smoked paprika, Old Bay, garlic powder, onion powder, Italian seasoning and black pepper.
2. Stir the crab meat, if using, with the drained spinach, artichokes, mayonnaise, Dijon mustard, Worcestershire sauce, breadcrumbs, cheese, minced garlic, dried herbs and lemon juice into a stuffing.
3. Spoon the stuffing into the opening of each butterflied shrimp, pressing it in gently so it stays in place.
4. Bake for 20 to 25 minutes, until the shrimp are cooked through and the filling is hot.
5. Melt the butter with the minced garlic and chopped dill and spoon it over the shrimp, finishing with the lemon zest, and serve hot.

Prep: 20 min · Cook: 15 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data