Note: We used “chipotle sauce” which is a pureed version of chipotles in adobo. Eat the shrimp on their own with a dip like tartar sauce or melted butter, or add the shrimp into tacos and top with guacamole.If you don’t like the taste of cilantro, you can garnish the shrimp with chopped fresh parsley or chopped green onions. Prior to serving, drizzle the crab stuffed shrimp with the melted butter, chopped cilantro, and a squeeze of fresh lemon juice.You can also add an extra tablespoon or two of the chipotle sauce in the butter if you want to kick up the butter dip even more. Meanwhile, melt butter in a saucepan with the minced garlic.The larger the shrimp the longer it will take. Bake the shrimp at 375 degrees F for 20-25 minutes until the shrimp is fully cooked and the crab filling is golden brown. ![]() Either use your largest pan, or make these in two batches. Align the shrimp around the cast iron pan or a large skillet that is oven safe until it is filled. ![]() Scoop a tablespoon of the crab meat filling in the shrimp.Finally, gently fold in the breadcrumbs into the crab meat mixture. Then fold in the lump crab meat until all combined. In a medium bowl, mix the egg, mayonnaise, and chipotle adobo sauce.In a large bowl, toss all the butterflied shrimp in a drizzle of olive oil and then with the garlic powder, old bay seasoning, black pepper, and sea salt, until all the shrimp is well coated in the seasoning.We liked to leave the tip still connected to the butterfly shrimp to make it easier to stuff. Using a paring knife, butterfly the shrimp by slicing down the back of the shrimp.The tail-on shrimp helps to create a perfect handle when serving it as an appetizer. We chose to peel the shrimp ourselves so that we could keep the tips of the tail on. ![]()
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