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You guys my Stuffed Shrimp recipe is a total game changer for holiday entertaining. I discovered this combination years ago and it's been my go to ever since. Picture this: plump juicy shrimp butterflied and loaded with a heavenly mix of crab spinach and melty cheese. Every time I serve these they disappear in minutes and the compliments just keep coming.
What Makes These Extra Special
There's something magical about these stuffed shrimp that keeps everyone coming back for more. They're fancy enough for special occasions but honestly so easy to make. I love how versatile they are too you can switch up the filling ingredients to match whatever you're craving. Perfect party food if you ask me.
Your Shopping List
- Jumbo Shrimp: Go for the big ones 16 20 count makes them perfect for stuffing
- Lump Crab Meat: The good stuff makes all the difference here
- Baby Spinach: Cook it down and squeeze it dry
- Artichokes: They add this amazing flavor you won't want to skip
- Mayo: Makes everything creamy and delicious
- Breadcrumbs: Italian style is my favorite but plain works too
- Lemon: Fresh squeezed only in my kitchen
- Cheese: I mix mozzarella and pepper jack for the perfect blend
- Spices: My blend of paprika Old Bay salt and pepper
- Dijon & Worcestershire: Secret ingredients for amazing depth
- Dill & Butter: The finishing touch that makes everything pop
Let's Make These Together
- Get Your Shrimp Ready
- Clean and butterfly those beauties then season them up with my special blend.
- Mix Up The Good Stuff
- Combine all those yummy filling ingredients until they're perfectly mixed.
- Time to Stuff
- Fill each shrimp with a generous scoop arrange them on your baking sheet.
- Into The Oven
- Bake at 375°F until they're perfect about 15 minutes then broil for that golden top.
- The Final Touch
- Drizzle with melted butter sprinkle with fresh dill and watch them disappear.
Switch Things Up
My keto friends love these without the breadcrumbs. Sometimes I'll swap the mayo for cream cheese when I'm feeling fancy. And when I want to spice things up I add some Cajun seasoning. Don't be afraid to make them your own.
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My Best Tips
After making these countless times I've learned a few tricks. Always get the big shrimp they're so much easier to stuff. Really squeeze that spinach dry nobody wants watery filling. And don't skip the quick broil at the end it gives you that gorgeous golden top that makes everyone say wow.
Common Questions
Can I make these ahead? Absolutely prep them a day early pop them in the fridge and bake when needed.
What size shrimp should I buy? The jumbo ones are perfect they're easier to stuff and look amazing.
Can I use this filling for other things? You bet it's amazing in fish or even stuffed in scallops.
How to Serve Them
I love setting these out with lemon wedges and little bowls of garlic butter for dipping. They're gorgeous next to a fresh salad or some roasted veggies. Trust me these will be the star of your holiday spread.
Keeping Them Fresh
If you somehow end up with leftovers they'll stay good in the fridge for about 3 days. Just warm them in the oven never the microwave to keep that amazing texture. Though honestly they rarely last that long in my house.
Prep Ahead Secrets
Want to make your party day easier? These are perfect for prepping ahead. Get everything ready stuff those shrimp and keep them in the fridge overnight. When you're ready to serve just pop them in the oven. Such a stress saver during busy entertaining seasons.
Why Everyone Loves These
I've been bringing these to parties for years now and they never fail to impress. There's something about that combo of tender shrimp crispy topping and rich filling that just works. Plus they look so fancy everyone thinks you spent hours in the kitchen.
Fun Ways to Mix It Up
Sometimes I'll give these a Mediterranean spin with feta and sun dried tomatoes. My friend showed me this amazing Asian version with ginger and green onions. And when I'm feeling extra fancy I'll splurge on lobster instead of crab. The possibilities are endless.
Perfect Side Dishes
Need some inspiration for what to serve with these? A simple garlic butter pasta is always a hit. My caesar salad recipe pairs perfectly. And some roasted asparagus adds such a nice fresh element to the plate.
More Party Favorites
If these shrimp are a hit at your party you'll love these too: My famous Crab Stuffed Mushrooms that disappear in seconds, The creamiest Lobster Mac and Cheese you'll ever taste, Spicy Cajun Shrimp Skewers that are perfect for summer parties.
Extra Tips for Success
Keep an eye on those shrimp while they cook they should be pink and perfectly opaque. Always spring for fresh crab meat and herbs the flavor difference is worth it. And don't be afraid to play with the seasonings until you find your perfect blend.
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Frequently Asked Questions
- → Can I prepare these stuffed shrimp ahead of time?
- You can prepare the stuffing and clean the shrimp up to a day ahead. Store separately in the fridge and stuff just before baking for best results.
- → What size shrimp works best for this recipe?
- Large shrimp (16-20 count per pound) work best as they're easier to butterfly and stuff. Make sure to get them deveined to save prep time.
- → Can I skip the crab meat in the stuffing?
- Yes, you can omit the crab meat and add extra spinach and artichokes. The stuffing will still be delicious with the cheese and seasonings.
- → How do I know when the shrimp are done?
- The shrimp should be pink and curled, and the stuffing should be hot and bubbly. This usually takes 20-25 minutes at 350°F.
- → What can I serve with stuffed shrimp?
- Serve with rice pilaf, roasted vegetables, or a fresh salad. The garlic butter sauce works great drizzled over side dishes too.