Mr. Food: Baked overstuffed shrimp

Published: Updated:
What You’ll Need:
  • 1/2 pound imitation crabmeat, flaked
  • 1/2 cup Italian-flavored bread crumbs
  • 1 celery stalk, finely chopped
  • 3 tablespoons mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon lemon juice
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 pound jumbo raw shrimp, peeled (size 16 to 20)
  • 2 tablespoons butter, melted
  • Paprika for sprinkling
What To Do:
  1. Preheat oven to 375 degrees F. Coat a baking sheet with cooking spray.
  2. In a medium bowl, combine crabmeat, bread crumbs, celery, mayonnaise, Worcestershire sauce, lemon juice, onion powder, and pepper; mix well.
  3. Butterfly shrimp by cutting lengthwise along inside curve, almost completely through. Split open shrimp and devein.
  4. Mound a heaping tablespoon of crabmeat mixture onto each shrimp, pressing down gently. Place on baking sheet. Drizzle with butter and sprinkle with paprika.
  5. Bake 6 to 8 minutes, or until shrimp turn pink. Serve immediately.

 

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