Ingredients

The following ingredients have 4 Servings
  • 2 lbs jumbo shrimp (peeled, deveined, and butterflied)
  • 1 lb crab (real crab meat )
  • 1/4 cup mayo
  • 1/4 cup red bell peppers (finely diced )
  • 1/4 cup green bell peppers (finely diced )
  • 8 ritz crackers (crushed )
  • 1 1/2 tsp old bay seasoning
  • 1 egg
  • 1 tbsp dijon mustard
  • 2 tsp Worcestershire sauce
  • 2 tsp lemon juice (fresh )
  • 2 tbsp butter (melted)
  • salt and pepper to taste
  • 1 cup heavy cream
  • 1 tsp Cajun Seasoning
  • 1 tsp paprika
  • 2 garlic cloves (finely minced)
  • 1/4 tsp red crushed pepper (optional )
  • 1 tbsp butter
  • salt and pepper to taste

Instruction

  • Preheat oven to 375 degrees F.
  • Add some oil to a small skillet and heat over medium-high heat. Add the green and red bell peppers and cook for 2-3 minutes. Season with salt and pepper lightly.
  • In a large bowl, mix the mayo, Worcestershire sauce, old bay seasoning, egg, lemon juice, cooked peppers, and crushed Ritz crackers. Mix well.
  • Fold in the crab and set aside.
  • Place the butterflied shrimp in an oven-safe dish with the tails facing up. Season with salt and pepper. Add about 1 tbsp of the crab mixture to each shrimp.
  • Brush the stuffed shrimp with melted butter and bake for 15 minutes or until the shrimp are completely pink. Broil for 1-2 minutes for some extra color.
  • While the shrimp cook, prepare the cream sauce. To make the cream sauce, add 1 tbsp of butter to a skillet and heat over medium-high heat.
  • Add the garlic and red crushed pepper, cook for 20 seconds. Add the heavy cream, cajun seasoning, and paprika. Cook for 4-5 minutes or until thickened. Season with salt and pepper.
  • Pour the cream sauce over the stuffed shrimp and enjoy! Garnish with extra lemon wedges and fresh parsley, if desired.