By Joy Monnerjahn
INGREDIENTS:
- 1 stick butter
- ¼ cup diced red bell pepper
- ½ cup green onions
- ¼ cup diced onion
- ¼ cup Creole mustard
- ½ cup diced celery
- 1 lb. jumbo lump crab meat
- 2 lbs. Jumbo Headless Wild-Caught U.S. Shrimp
- 1 tbsp. Slap Ya Mama Original Blend Cajun Seasoning (or Cajun seasoning of choice)
- Olive oil
- Fresh parsley, cleaned
- Lemon
- Plain breadcrumbs
- Zest of ½ a lemon
DIRECTIONS:
- Preheat the oven to 350°F, and spray nonstick cooking spray on the bottom of a baking pan.
- Butterfly the shrimp (slicing from head to tail without cutting all the way through) and then set aside.
- Take the lemon and slice it thinly. Spread thin slices of lemon on the bottom of the baking pan along with the cleaned parsley.
- In a large pan, heat the olive oil on medium-high heat. Sauté the celery, onions and bell peppers until they soften. Once soft, remove the pan from heat.
- Add crab meat, mustard, green onions, lemon zest and seasoning to the pan and mix well.
- Once mixed, stuff the shrimp with a scoop of the mixture. Repeat until all the shrimp are filled.
- Space out the shrimp on the baking sheet and top them with breadcrumbs. Finish each shrimp with a pat of butter on top and a squeeze of lemon juice.
- Bake for 25 minutes in the oven or until golden brown.
If you’re looking for more inspiration, try some of our other Shrimp Recipes. Whatever is on your menu, Biloxi Shrimp Co. can ship the delicious, wild-caught shrimp you need right away. Browse from our selections of wild-caught Gulf Coast shrimp, place your order and get ready to enjoy delicious fresh shrimp with family and friends today!