baked stuffed shrimp

A Portuguese Staple- Shrimp Mozambique is a delicious and flavorful way to enjoy shrimp.

Portuguese Shrimp Mozambique Recipe with Rice

31-40 count bag of Medium or Large Shrimp

garlic

unsalted butter

oz white wine or beer

parsley (optional)

lemon wedge

hot pepper sauce

rice (or french fries)

Pat-dry your shrimp to remove excess moisture.

In a large stock pan place melt butter over medium-low heat.

Once the butter is melted place the chopped garlic in to saute until fragrant and lightly golden brown.

Place the shrimp in the pan with the sauteed garlic, and then add the 8oz of beer, the Goya seasoning, lemon juice, pepper sauce, and parsley. Lower heat to low, and simmer for 15 minutes. Shrimp will be translucent and curl up a bit.

This shrimp tastes better the longer it marinades, but you do not want to overcook it.  To reheat, simply microwave, or simmer until it starts to boil.

Our Baked Stuffed Shrimp is tender, perfectly cooked, and bursting with filling that is both moist and flavorful. Make this dish in under an hour!

Baked Stuffed Shrimp

shell-on, uncooked jumbo shrimp (8-12 per pound)

crab meat

clam juice

unsalted butter (1 stick), divided

¼ cup onions, finely chopped

¼ cup celery, finely chopped

white mushrooms, finely chopped

green bell pepper, finely chopped

dry sherry

whole egg, beaten

lemon juice

mayonnaise

cayenne pepper

½ teaspoon Old Bay seasoning

Peel each shrimp but leave the tail piece on and save the shells. Press the shrimp cut down on your cutting board so that the cut opens up flat and the tail curls around over it.

Drain and squeeze the crab meat but do not discard the liquid.

In a medium saute pan, place shrimp shells, crab liquid and the bottle of clam juice and bring to a fast simmer. Cook until the liquid has reduced to two tablespoons. Strain through a fine sieve and discard shells and any sediment. Save reduced liquid.

In the same pan, melt 4 tablespoons of the butter over medium heat and add the onions, celery, mushrooms and green bell pepper and cook for four minutes.

Add the sherry off heat then back on the medium heat burner and cook to evaporate most of the liquid, about two minutes more. Set aside.

Place both crackers in a food processor and process to a fine crumb.

In a large bowl, mix the drained crab meat, the reduced seafood liquid, the cooked butter and vegetables, the cracker crumbs, the beaten egg, lemon juice, mayonnaise, cayenne pepper and Old Bay seasoning and gently toss to combine, trying not to break up the crab meat too much.

Divide this filling by the number of shrimps. Our package had 12 shrimps so after dividing the filling by 12, each ball of filling was about 2 1/3 ounces.

Spray a small casserole dish with kitchen pan spray. The pan should be big enough to hold all stuffed shrimp without them touching each other.

Take a ball of filling and press it onto the inside curl of the shrimp, letting the tail wrap around the top. Repeat for all shrimps, arranging in your prepared casserole dish as you fill.

Melt the remaining 4 tablespoons of butter and drizzle two tablespoons of it over the shrimp tops then bake uncovered for 20 minutes.

As soon as they come out of the oven, drizzle on the remaining two tablespoons of butter.

I cooked this for my Christmas dinner. It was perfect!!  I served it with prime rib for a surf and turf combo. Delicious!!!

Recipe came out great. Served 2 each along side Beef Wellington and asparagus wrapped in prosciutto.  They would have been a hit on their own.  I followed the recipe exactly except I did not have the sherry so I skipped the step completely.  I am wondering if I could have used something else to get a similar flavor?  White wine perhaps?

Thank you for the recipe

Crab Stuffed Shrimp are packed with creamy crab filling, baked until golden, then finished with warm lemon butter. An easy restaurant-quality seafood dinner.

Crab Stuffed Shrimp

egg, beaten

Dijon mustard

creole seasoning

fresh parsley, chopped

panko

colossal shrimp (you can use jumbo shrimp also)

butter

½ lemon, juiced

Preheat oven to 375°F. Lightly grease a baking...

Preheat oven to 375°F. Lightly grease a baking dish or oven-safe skillet large enough to hold the shrimp in a single layer.

In a medium bowl, whisk together the egg,...

In a medium bowl, whisk together the egg, mayonnaise, Dijon mustard, creole seasoning and 1 tablespoon fresh parsley. Add the panko and crab, then gently mix just until combined so the crab stays nice and chunky.

Peel and devein the shrimp, leaving the tails...

Peel and devein the shrimp, leaving the tails on. Butterfly the shrimp by cutting through the back of the shrimp where you have deveined them without cutting all the way through. Place the butterflied shrimp in a bowl or on a large plate. Drizzle with oil and sprinkle with creole seasoning. Gently toss or rub the seasoning over the shrimp so they are coated inside and out.

Arrange the shrimp in the prepared baking dish...

Arrange the shrimp in the prepared baking dish with the tail side facing upward. Press each shrimp open slightly so it can hold the stuffing.

Spoon the crab mixture generously onto each butterflied...

Spoon the crab mixture generously onto each butterflied shrimp. Gently press the stuffing into the opening so it stays in place, then mound a little more on top. Do not pack it too tightly, as the stuffing should stay light and tender. Continue stuffing all the shrimp until the crab mixture is used up. If any filling falls into the baking dish, spoon it back over the shrimp.

Bake for 20 minutes, or until the shrimp...

Bake for 20 minutes, or until the shrimp are pink and opaque and the crab stuffing is lightly golden on top.

While the shrimp bake, melt the butter in...

While the shrimp bake, melt the butter in a small saucepan or microwave-safe bowl. Stir in the lemon juice and remaining 1 teaspoon chopped parsley.

Remove the stuffed shrimp from the oven and...

Remove the stuffed shrimp from the oven and drizzle the lemon butter all over the top. Garnish with extra parsley if desired, and serve immediately while the shrimp are hot, juicy, and buttery.

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Portuguese Shrimp Mozambique Recipe...

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Top 3 baked stuffed shrimp recipes from across the web

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Portuguese Shrimp Mozambique Recipe...

Baked Stuffed Shrimp

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The most viewed baked stuffed shrimp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine