Crab-Stuffed Shrimp

Don't go out to eat—rival your favorite seafood restaurant by making these sensational shrimp at home. To make them extraordinary, serve with Hollandaise Sauce.

  • Prep Time 45 min
  • Total Time 1 hr 20 min
  • Servings 4

Ingredients

16
uncooked extra-large shrimp (about 1 lb), thawed if frozen, peeled (with tail shells left on), deveined
1
tablespoon butter or margarine
2
tablespoons finely chopped onion
2
tablespoons finely chopped celery
1
clove garlic, finely chopped
2
tablespoons dry white wine or nonalcoholic white wine
1/2
cup soft bread crumbs (about 1 slice bread)
1/4
teaspoon salt
1
tablespoon chopped fresh parsley
2
tablespoons heavy whipping cream
1
can (6 oz) crabmeat, drained, flaked
2
tablespoons grated Parmesan cheese
1/8
teaspoon paprika

  • 1 Heat oven to 375°F. Leaving the tail intact, cut a slit on the inside curve of each shrimp without cutting all the way through. Press open to butterfly.
  • 2 In 10-inch skillet, melt butter over medium heat. Cook onion, celery and garlic in butter about 2 minutes, stirring occasionally, until softened. Stir in wine; cook about 30 seconds or until bubbly.
  • 3 In medium bowl, stir vegetable mixture, bread crumbs, salt, parsley, whipping cream and crabmeat until well mixed. Mound slightly less than 1 tablespoon of stuffing onto each butterflied shrimp, pressing to shape.
  • 4 In ungreased 15x10x1-inch pan, place shrimp with stuffing sides up. Sprinkle cheese and paprika over stuffing. Bake about 30 minutes or until shrimp are pink and stuffing is starting to brown.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
4g,
4%
Trans Fat
0g
0%
),
Cholesterol
210mg
210%;
Sodium
550mg
550%;
Total Carbohydrate
3g
3%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
26g
26%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
4%;
Calcium
15%;
Iron
15%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.