Stuffed Shrimp (Print Version)

# Ingredients:

01 - 2 pounds large shrimp (16-20 count), deveined and butterflied.
02 - 2 teaspoons smoked paprika.
03 - 1 tablespoon olive oil.
04 - 1 teaspoon Old Bay seasoning.
05 - 1 teaspoon garlic powder.
06 - 1 teaspoon onion powder.
07 - 1/2 teaspoon Italian seasoning.
08 - 1/2 teaspoon black pepper.
09 - 8 ounces lump or claw crab meat.
10 - 1 cup cooked spinach, strained and chopped.
11 - 6 ounces artichoke hearts, chopped and strained.
12 - 1 cup mayonnaise.
13 - 1 tablespoon Dijon mustard.
14 - 1 teaspoon Worcestershire sauce.
15 - 1/2 cup Italian breadcrumbs.
16 - 8 ounces mixed mozzarella and pepper jack cheese.
17 - 1 tablespoon minced garlic.
18 - 1 teaspoon dried herbs.
19 - 1 tablespoon fresh lemon juice.
20 - 1 lemon, zested.
21 - 4 tablespoons unsalted butter.
22 - 1 tablespoon minced garlic for sauce.
23 - 1 teaspoon fresh dill, chopped.

# Instructions:

01 - Heat your oven to 350°F.
02 - Mix olive oil with all seasonings and coat butterflied shrimp.
03 - Combine crab, spinach, artichokes, mayo, breadcrumbs, cheese, garlic, herbs, lemon juice and zest in a bowl.
04 - Fill each butterflied shrimp with prepared stuffing mixture.
05 - Place in oven for 20-25 minutes until shrimp are cooked through.
06 - Melt butter with garlic and dill, then drizzle over cooked shrimp before serving.

# Notes:

01 - Can substitute mayo with sour cream or cream cheese.
02 - Choose large shrimp for easier stuffing.

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