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Stuffed Shrimp with Crab, Spinach, and Artichoke Recipe

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★★★★★

4.5 from 560 reviews

Delight in this elegant and flavorful Stuffed Shrimp recipe, featuring plump, butterflied shrimp filled with a savory mixture of crab meat, spinach, artichokes, and cheese. Infused with aromatic spices and baked to perfection, these shrimp make a perfect appetizer or main dish for seafood lovers seeking a gourmet touch.

Ingredients

Scale

Shrimp and Seasoning

  • 2 lbs 16-20 Shrimp (deveined and butterflied)
  • 2 teaspoons smoked paprika
  • 1 tbsp olive oil
  • 1 tsp Old Bay seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp Italian seasoning
  • 1/2 tsp black pepper

Stuffing

  • 8 oz lump or claw crab meat (optional)
  • 1 cup cooked spinach (strained and chopped)
  • 6 oz chopped artichokes (strained and chopped)
  • 1 cup mayonnaise (can substitute with sour cream or cream cheese)
  • 1/2 cup Italian breadcrumbs
  • 8 oz cheese (mozzarella and pepper jack blend recommended)
  • 1 tbsp minced garlic
  • 1 tsp dried herbs
  • 1 tsp garlic powder
  • 1 tsp garlic salt

Sauce and Garnish

  • 4 tbsp unsalted butter
  • 1 tbsp minced garlic
  • 1 tsp fresh dill (chopped)
  • 1 tbsp fresh lemon juice
  • zest of 1 lemon
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce

Instructions

  1. Preheat Oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the stuffed shrimp.
  2. Season the Shrimp: In a large bowl, combine the olive oil, smoked paprika, Old Bay seasoning, garlic powder, onion powder, Italian seasoning, and black pepper. Toss the deveined and butterflied shrimp in this mixture, ensuring each shrimp is well coated with the flavorful spices.
  3. Prepare the Stuffing: In a separate bowl, mix together the lump or claw crab meat, cooked and chopped spinach, chopped artichokes, mayonnaise, Italian breadcrumbs, cheese, minced garlic, garlic powder, dried herbs, and garlic salt. This mixture forms the creamy, savory filling.
  4. Stuff the Shrimp: Take each seasoned shrimp and carefully fill the butterflied opening with the prepared stuffing mixture. Ensure the filling is evenly distributed and compact.
  5. Bake the Stuffed Shrimp: Place the stuffed shrimp on a baking dish and bake in the preheated oven for 20-25 minutes, or until the shrimp are fully cooked and the stuffing is heated through and slightly golden on top.
  6. Prepare Butter Sauce: While the shrimp are baking, gently melt unsalted butter with minced garlic, fresh dill, lemon juice, and lemon zest to create a fragrant butter sauce.
  7. Serve: Once baked, drizzle the buttery garlic-dill sauce over the stuffed shrimp and serve immediately for best flavor and presentation.

Notes

  • For a dairy-free version, substitute cheese with a vegan cheese alternative or omit entirely.
  • The crab meat is optional but adds enhanced flavor and texture to the stuffing.
  • Ensure spinach and artichokes are well strained to avoid excess moisture in the filling.
  • Butterfly the shrimp carefully to create the perfect pocket for the stuffing without breaking them.
  • You can prepare the stuffing mixture a day ahead and keep it refrigerated for convenience.
  • For an extra crispy topping, broil the stuffed shrimp for 1-2 minutes at the end of baking, watching closely to avoid burning.

Keywords: stuffed shrimp, baked shrimp, seafood appetizer, crab stuffed shrimp, holiday seafood recipe, baked seafood, shrimp recipes

Find it online: https://nayabaker.com/stuffed-shrimp-with-crab-spinach-and-artichoke-recipe/