ACTIVE: 35 minutes TOTAL: 45 minutes
Serving seafood at a dinner party always feels elegant and on-point; the hardest thing
about this recipe is butterflying the shrimp down the back so they sit flat on your baking
pan. Otherwise, the crabmeat stuffing comes together quickly, and the shrimp are ready
to serve to guests just 10 minutes after going in the oven.
16 fresh or frozen large shrimp in shells (about 12 ounces)
1 ounce cream cheese, softened ( 2 tablespoons)
2 tablespoons mayonnaise or salad dressing
2 teaspoons Dijon mustard
1/8 teaspoon salt
1 16.5-ounce can lump crabmeat, drained and flaked
2 tablespoons finely chopped green onion
2 tablespoons finely chopped roasted red pepper
1. Thaw shrimp, if frozen. Peel and devein, leaving tails intact; rinse and pat dry with paper
towels. Preheat oven to 425°F. Line a large rimmed baking sheet with foil; set aside.
2. In a medium bowl, beat cream cheese with an electric mixer on medium speed until
smooth. Beat in mayonnaise (or dressing), mustard, and salt. Stir in crabmeat, green onion
and roasted pepper until combined.
3. Butterfly each shrimp by cutting through the rounded side almost to the other side.
Open shrimp and lay flat, cut-side down, on the prepared baking sheet. Divide crab
mixture among shrimp, shaping the mixture into a mound. Bring shrimp tails up and over
the crab mixture.
4. Bake until shrimp are opaque, about 10 minutes. Serve warm.
Calories 38, Fat 2g (sat 1g), Cholesterol 23g, Carbs 0g, Total sugars 0g, Protein 4g,
Fiber 0g, Sodium 90mg, Potassium 63mg.