Stuffed Shrimp
Stuffed Shrimp is an elegant appetizer to add to any gourmet meal or holiday get together. Butterflied shrimp is stuffed with a delicious crawfish stuffing and grilled to perfection. A great addition to any appetizer menu.
Servings: 8 servings
Calories: 143kcal
Ingredients
- 1 pound Jumbo Shrimp 16 - 20 count
- 1 tablespoon olive oil
- ¼ cup diced bell peppers
- ¼ cup diced onion
- ¼ cup diced celery
- 1 ¼ cups cooked crawfish tails divided use
- ¼ cup Panko bread crumbs
- 1 egg beaten
- 1 tablespoon brown sugar
- 1 tablespoon Cajun spice mix
Instructions
- Peel and devein shrimp.
- Butterfly shrimp by cutting 3/4 of the way through from the head to the tail. Fold tail end under and place on a grill pan.
- Set shrimp in the refrigerator while you prep the stuffing.
- Add olive oil to a skillet and cook bell peppers, onions and celery until softened.
- Pour onto a cutting board and add 1 cup of crawfish tails. Chop fine.
- Add mixture to a bowl with beaten egg, Panko and Cajun spices and mix well.
- Scoop by about tablespoonfuls and mound onto shrimp.
- Top each with a crawfish tail.
- Prepare a grill fire to about 300° with hickory for smoke flavor.
- Grill over indirect heat with the grill lid closed about 15- 20 minutes.
- Check shrimp with a digital thermometer cooking until shrimp reaches 145°.
- Remove from grill and serve immediately.
Notes
Conventional Oven Method:
Bake on a lined baking sheet at 375° for about 20 minutes.
Store leftover stuffed shrimp in an airtight container in the refrigerator up to 2 days. Reheat in 325° for about 8 minutes or until heated through.
Nutrition
Serving: 1g | Calories: 143kcal | Carbohydrates: 6g | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 183mg | Sodium: 1001mg | Sugar: 2g