Crab Stuffed Shrimp

  • 2 shallots, chopped
  • 1/2 tsp. lemon zest
  • 1/4 cup white wine
  • 2 lemons, squeezed
  • 1/2 cup heavy cream
  • 1/2 tsp. REX Minced Garlic
  • 1/8 tsp. REX Paprika
  • 1/4 tsp. REX Cajun Creole Seasoning
  • 1 tsp. REX Lemon Pepper
  • 1 tsp. REX Parsley Flakes
  • 1/2 tsp. REX Cayenne Pepper
  • 1/2 cup parmesan cheese
  • 1 lb. lump crab meat
  • 1 lb. shrimp, cleaned and deveined
In a large saucepan, saute shallots and lemon zest in olive oil. Add wine. Let cook over low heat for 2 minutes. Add heavy cream, REX Minced Garlic, REX Paprika, REX Cajun Creole Seasoning, REX Lemon Pepper, REX Parsley Flakes and REX Cayenne Pepper. Cook on low heat for 3 minutes. Remove from heat and fold in parmesan cheese. Fold in lump crab meat. Let crab meat mixture chill for 1 hour. Butterfly shrimp. Set tail side on lined baking sheet. Remove crab meat mix from refrigerator. Place 1 teaspoon of crab meat on each shrimp. Fan tail over mix. Bake at 400 oven for 4 minutes.

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