Crab Smothered Shrimp

"I have had this recipe for years, handwritten. No idea where it came from originally, but what a great dish that really will impress guests."
 
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Ready In:
35mins
Ingredients:
17
Serves:
4
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ingredients

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directions

  • Split the raw shrimp lengthwise, so they can be opened flat, but do not cut all the way through.
  • Spread the shrimp flat in a 9" X 13" baking dish and set aside.
  • In medium skillet, melt 2 tbsp butter and then saute onion, celery and green pepper until onion is transparent.
  • Remove from heat.
  • Add parsley.
  • Toss this mixture with crabmeat.
  • Add seasonings, breadcrumbs, egg and cream.
  • Toss gently, but thoroughly.
  • Mound crab mixture on shrimp.
  • Melt 1/2 cup butter and add minced garlic. Pour over shrimp and crab mixture.
  • Sprinkle top with paprika and bake in 400 degree oven for 20 minutes.

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Reviews

  1. Made this for dinner a few nights ago. Very rich, very delicious! DH and I ate it all in one sitting, despite serving 4, it was that good. I'd definitely make this again. Thanks!
     
  2. I made this exactly as written, as well as making small changes to please my family's tastes. I use imitation crab, leave out the breadcrumbs and replaced them with a finely shredded cheese (monterey jack for me), and definitely some Old Bay to kick it up a notch. I have made this recipe four times now, twice with the shrimp and twice with scallops replacing the shrimp cause I didn't have any. My DS LOVES this dish with the scallops, and my fiancee' loves it with the shrimp! I love it either way! Very delicious, and it makes you feel like you are eating above your budget, but your not.
     
  3. Delicious. A bit of Old Bay can be added with no loss.
     
  4. I made this tonight to take to my mom's house.Everyone loved it...I guess so at $26 for 2 cans of crab! Though it was rather expensive to make I'm glad that I did. I left out the celery and green peppers...just didn't want them. I think that this will be a special occasion dish. Thanks for sharing!
     
  5. This was very good. Thanks
     
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