The Lady and Son's Crab-Stuffed Shrimp (Paula Deen)

Total Time
1hr
Prep 30 mins
Cook 30 mins

I am a Paula Deen Fanatic. She is probably the only chef on Food Network I would fall down and worship at her feet. I got the Christmas mag., "Celebrates" and Savannah Country Cooking (this one is SIGNED BY PAULA AND MICHAEL!) for Christmas. I'm posting the recipes here that are in these cookbooks that are not already posted (the ones I want to try, anyway) because if I were to get something on these cookbooks or they got messed up in anyway, I'd have to commit suicide. So...enjoy right along with me!

Ingredients Nutrition

Directions

  1. FOR THE SHRIMP:.
  2. Preheat the oven to 350°F.
  3. Melt the butter in a large skillet over medium heat and sauté the green onions, green pepper, and garlic powder until the pepper is limp. Place in a mixing bowl and add the cream, mustard, and cayenne pepper. Mix well.
  4. Add the cracker crumbs, mayonnaise, egg, parsley, and lemon juice. Mix well. Gently fold in the crabmeat.
  5. Split the shrimp down the bottom center to the tail, being careful not to cut through the back. Stuff each shrimp with a small mound of the crabmeat mixture. Wrap the shrimp in bacon and secure with a toothpick. Place the shrimp on a baking sheet and cook in the top third of the oven for 15-20 minutes, until the bacon is cooked through. Turn the oven to broil and broil for 4 minutes to crisp the bacon.
  6. WHILE THE SHRIMP COOKS: BASIL CREAM SAUCE.
  7. Heat the butter and olive oil in a skillet over medium heat. Add the garlic and onion and cook until light brown, about 3 minutes. Add the wine and reduce the sauce by half. Add the cream and bouillon and reduce by half again. Add the pesto, bring to a simmer, and heat until slightly thickened, about 2-3 minutes.
  8. To serve, arrange 4 shrimp on a plate and drizzle with Basil Sauce.

Reviews

(2)
Most Helpful

Stupendously yummy. The cream sauce is a great addition to lots of things. You can use the stuffing to make regular crab cakes if you don't want to stuff shrimp. This is a great recipe for company!

rgjunck March 13, 2010

I haven't tried this recipe, but I was going to post it myself. Rather than post a nearly identical recipe, I'm adding this for informational purposes: This recipe also appears on Food Networks website with slight changes, including recipe for (Recipe #202946). Other differences are 1/2 cup of diced onions in Basil Cream Sauce rather than 3 tablespoons as well as the addition of 1 teaspoon roux in Basil Cream Sauce. Her recipe for roux is melt butter in a large skillet over medium-low heat. Slowly add 1 cup all-purpose flour and stir until lightly browned. Leftover roux can be stored, tightly covered, in the refrigerator for several weeks.

Sharlene~W January 23, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a