Ingredients:

  • 1 lb Jumbo Shrimp (16/20 count), cleaned, deveined, and butterflied
  • 1 tbsp Extra Virgin Olive Oil
  • 0.5 tsp Smoked Paprika
  • 8 oz Lump Crabmeat, picked through for shells
  • 1 cup Ritz Crackers, coarsely crushed (approx. 25 crackers)
  • 3 tbsp Salted Butter, melted
  • 2 tbsp Mayonnaise
  • 1 tbsp Fresh Parsley, finely minced
  • 1 tsp Old Bay Seasoning
  • 0.5 Lemon, juiced

Instructions:

  1. Peel the shrimp but leave the tail on to serve as a handle. Use a sharp paring knife to create a deep butterfly cut along the back, ensuring you do not slice all the way through.
  2. In a medium mixing bowl, combine the coarsely crushed Ritz crackers, lump crabmeat, melted salted butter, mayonnaise, minced parsley, Old Bay seasoning, and lemon juice. Gently fold to combine.
  3. Toss the butterflied shrimp with extra virgin olive oil and smoked paprika until evenly coated.
  4. Place shrimp on a rimmed baking sheet lined with parchment paper. Using a small offset spatula or spoon, mound the chilled stuffing firmly onto the butterflied portion of each shrimp.
  5. Perform the 'Shrimp Tail Flip' by tucking the tail upward and securing it into the stuffing to create a professional vertical profile.
  6. Roast in a preheated high-heat oven (400°F/200°C) for 10 minutes until the topping is golden-brown and the shrimp is opaque and tender.