This stuffed shrimp recipe will surely delight any seafood lover. So, the next time you want to bring a dish to your family gathering, this one will surely be a show-stealing appetizer. Serve it with few hearty sides and it can also be a main course for any occasion.
Let’s start cooking.
Ingredients¼ lb. shrimp (peeled and de-veined)
Filling:
½ cup lump crab meat
1 tsp. hot sauce
2 tbsp. mayonnaise
½ cup breadcrumbs
1 tbsp. Dijon mustard
1 tsp. red bell pepper
1 tsp. yellow bell pepper
1 tsp. onion
½ lemon
1 tbsp. Igotchu Seafood seasoning
unsalted butter
Dip:
4 tbsp. mayonnaise
3 tbsp. ketchup
1 tbsp. Dijon mustard
1 tbsp. horseradish
1 tsp. Igotchu Lemon Garlic Pepper seasoning
1 tsp. lemon juice
How to make Stuffed Shrimp
- Preheat oven at 400 degrees.
- Prepare your shrimps. Peel them and remove their veins. Cut each shrimp in the middle – this is where the stuffing will go. Set aside.
- Now, start making the crab stuffing. In a medium-sized bowl, mix lump crab meat, red bell pepper, yellow bell pepper, and onions. Then, add mayonnaise, Dijon mustard, hot sauce, and lemon juice.
- Season the mixture with Igotchu Gourmet Seafood. Mix well.
- Then, mix in the breadcrumbs. Let it sit in the refrigerator for about 30 minutes.
- Once cooled down, stuff each shrimp with the crab meat mixture.
- Place the stuffed shrimps in a baking dish. Make sure that the baking has butter spread around it before putting the stuffed shrimps.
- Then, sprinkle more Igotchu Gourment Seafood seasoning. Cover the shrimps with melted butter, too.
- Bake it for about 15 minutes.
- While waiting for the stuffed shrimps, you can prepare the dip. Just combine these ingredients together and mix well – mayonnaise, ketchup, horseradish, Dijon mustard, lemon juice, and Igotchu Lemon Gerlic Pepper seasoning.
