Ingredients:

  • 8 count (approx. 1 lb) Jumbo Shrimp (U10-U12 size), peeled and deveined, tail left on
  • 1 Tbsp Olive Oil
  • Pinch of Kosher Salt and Black Pepper
  • 8 oz Lump Crab Meat, drained
  • 4 oz Full-Fat Cream Cheese, softened to room temperature
  • 2 Tbsp Mayonnaise
  • 1 Tbsp Panko Breadcrumbs
  • 1 tsp Old Bay Seasoning
  • ½ tsp Fresh Lemon Zest
  • ½ tsp Worcestershire Sauce
  • 1 Tbsp Fresh Parsley, finely chopped
  • Kosher Salt and freshly ground Black Pepper, to taste
  • 2 Tbsp Unsalted Butter
  • 1 large clove Garlic, minced finely
  • 1 Tbsp Fresh Lemon Juice
  • 1 Tbsp Fresh Chives, snipped (for garnish)

Instructions:

  1. Prep the Shrimp (The Butterfly Technique): Pat the cleaned, tail-on shrimp dry. Slice down the back of the shrimp about three-quarters of the way through the flesh to butterfly it. Gently open and press flat. Lightly rub the shrimp with olive oil, salt, and pepper. Arrange cut-side up on the prepared baking sheet.
  2. Create and Chill the Crab Filling: In a medium bowl, combine the softened cream cheese, mayonnaise, Panko, Old Bay, lemon zest, Worcestershire sauce, and parsley. Mix gently until just combined. Add the drained lump crab meat and fold the mixture gently using a rubber spatula to avoid breaking up the lumps. Taste and adjust seasoning. Cover and chill in the refrigerator for 15 minutes.
  3. Stuff and Arrange: Preheat oven to 400°F (200°C). Scoop approximately 2-3 tablespoons of the chilled crab filling and press it firmly into the cavity of each butterflied shrimp, mounding slightly. Ensure the shrimp are evenly spaced on the baking sheet.
  4. Bake: Bake the stuffed shrimp for 10-12 minutes at 400°F (200°C). The shrimp flesh should be pink and opaque, and the crab filling should be hot through.
  5. The Finishing Touch (Broil): If the top of the filling has not browned, switch the oven to high broil. Move the baking sheet to the top rack and broil for 1-2 minutes until the stuffing is golden brown and bubbling. Watch constantly to prevent burning.
  6. Prepare the Drizzle and Serve: While the shrimp rests briefly, melt the butter in a small saucepan over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant (do not let it brown). Remove from heat and stir in the fresh lemon juice. Arrange the shrimp on a serving platter. Drizzle the lemon-garlic butter generously over the stuffed filling and garnish with snipped chives.