Savor the Flavor: Indulge in Baked Shrimp Stuffed w/ Crab
Are you looking to impress your dinner guests with an elegant and delicious seafood dish? Look no further than this baked shrimp stuffed with jumbo lump crab meat, served with a rich champagne cream sauce. As a sommelier, I have tasted many seafood dishes, but this one has never failed to impress me or my guests.
The combination of tender shrimp and succulent crab meat makes for a luxurious filling that is sure to tantalize your taste buds. And when paired with the creamy champagne sauce, this dish becomes a true culinary masterpiece.
Whether you’re looking to celebrate a special occasion, or just want to treat yourself to something fancy for dinner, this recipe is the perfect choice. So put on your apron and get ready to create something truly exceptional in your own kitchen.
Why You’ll Love This Recipe
Imagine a dish that is the perfect combination of sweet and savory, with tender jumbo shrimp stuffed with succulent lump crab meat and smothered in a rich champagne cream sauce. This baked shrimp stuffed w lump crab meat & Champagne sauce recipe is sure to tantalize your taste buds and take your dining experience to the next level.
One of the things that makes this recipe so unique is its versatility. Whether you’re preparing a gourmet meal for a special occasion or simply treating yourself and your loved ones to something special on a weeknight, this dish will not disappoint.
With a mouthwatering combination of flavors, including Old Bay seasoning, Tabasco sauce, Worcestershire sauce, Dijon mustard, lemon juice, and fresh parsley, this recipe brings together all the best ingredients for an unforgettable seafood feast.
But it’s not just about the taste- this dish is also incredibly easy to prepare. You won’t need to spend hours in the kitchen slaving over a complicated recipe. Instead, with just a few simple steps and some basic ingredients like butter, heavy cream, shallots, white wine, sherry wine and more you can have a show-stopping meal in no time.
So why will you love this recipe? The answer is simple: it’s delicious, versatile, easy to make and perfect for any occasion. Whether you’re hosting a New Year’s Eve party or simply enjoying a cozy dinner at home with family and friends, this baked shrimp stuffed w lump crab meat & Champagne sauce recipe is sure to be a crowd-pleaser.
Ingredient List
Shrimp and Crab Meat:
1 pound shrimp, peeled and deveined
1 pound jumbo lump crab meat
Vegetables:
1/4 cup butter
1/4 cup shallots, minced
1/4 cup red bell pepper, chopped
1/4 cup green bell pepper, chopped
1/4 cup celery, chopped
Sauces:
1/4 cup white wine
1/4 cup sherry wine
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
2 tablespoons lemon juice
2 tablespoons mayonnaise
Seasonings and Garnish:
2 tablespoons fresh parsley, chopped
A dash of Tabasco sauce
Old Bay seasoning to taste
The Recipe How-To
Now that we have introduced this delicious dish, mentioned why it’s so great, and listed all the ingredients needed for it, let’s get to the recipe itself. Baked Shrimp stuffed with Lump Crab meat and Champagne Sauce is a delightful dish to prepare.
Step 1: Begin with Preheating
First things first, preheat your over to 400 Fahrenheit (200 Celsius).
Step 2: Prepare Filling
In a medium-sized mixing bowl, mix together 1/4 cup mayonnaise, 1/4 cup bread crumbs, 1/4 cup scallions, 1/4 cup celery, 1/4 cup red bell peppers, 1/4 cup green bell peppers, 2 tsp. Worcestershire sauce, 2 tsp. Dijon Mustard, and a generous dash of Tabasco sauce.
Once the mix is combined and homogenous, very gently fold in the lump crab meat, careful not to break up the lumps.
Step 3: Stuff Shrimp
Take enough filling to form a ball slightly small than a ping pong ball and carefully insert it into each shrimp nub.
Place the stuffed shrimp into a baking dish.
Step 4: Top It Off
Take another small mixing bowl, combine one stick of melted butter, fresh parsley, lemon juice, white wine and champagne.
Drizzle the mixture over the top of the stuffed shrimp while pouring any excess from the mixture around it.
Step 5: Baking Process
Bake at 400°F (200°C) for roughly 10–12 minutes or until golden brown.
Once done, take it out of the oven and let it rest for around five minutes before serving.
Now that you know how to cook this recipe step by step, your next dinner party is sure to be unforgettable!
Substitutions and Variations
If you’re looking to switch up this recipe, there are a few substitutions and variations you can consider. Here are some ideas:
– Instead of using jumbo shrimp, try using smaller shrimp or even scallops for the stuffing.
– If you don’t have access to fresh lump crab meat, you can use canned or imitation crab meat instead. Just be sure to drain it well before using.
– For a different flavor profile, you can experiment with different spices and herbs. For example, you could add paprika or cayenne pepper for a bit of heat, or use thyme or oregano for an herby twist.
– If you don’t have access to champagne, you can use white wine in the sauce instead. A dry white wine like Sauvignon Blanc would work well.
– To make this dish a bit healthier, you could replace the heavy cream in the sauce with milk or a non-dairy alternative like almond milk.
– This recipe would also work well with other types of pasta, like linguine or fettuccine, instead of angel hair.
With these substitutions and variations, you can really make this recipe your own and tailor it to your taste preferences and ingredient availability.
Serving and Pairing
This baked shrimp stuffed with lump crab meat recipe is a fantastic dish to serve at your next dinner party or special event. The elegant and decadent flavors of shrimp and crab meat are elevated by the creamy champagne sauce, making it a perfect dish for a sophisticated occasion.
To fully enjoy the dish, I suggest pairing it with an equally luxurious wine such as a chilled sparkling white or rosé. The effervescence and lightness of the wine will complement the rich flavors of the seafood and cream sauce while also helping to cleanse your palate after each bite.
For those who prefer other beverages, you can also pair this dish with a cold beer or a refreshing lemonade. Just make sure that whatever you choose to drink, it is not too overpowering so as not to clash with the delicate flavors of the shrimp and crab meat.
As for serving, I recommend placing the hot stuffed shrimp on a bed of angel hair pasta or rice drizzled with the champagne sauce. Garnish it with some fresh chopped parsley for added taste and create an elegant presentation that will surely impress your guests.
This seafood stuffed baked shrimp recipe is incredibly versatile and can be served as an appetizer or main course depending on your preference. It also makes a great accompaniment to other seafood dishes such as crab imperial or saffron chicken.
Whatever way you decide to serve this dish, one thing is for sure – your guests will be impressed by both its flavor and presentation!
Make-Ahead, Storing and Reheating
Looking to avoid the hassle of preparation on the day of your party? Well, with this baked shrimp stuffed w/lump crab meat & champagne sauce recipe, you can make it ahead of time! The recipe is perfect as a party appetizer or a light main course, and it can be prepared up to one day in advance.
Firstly, let the dish cool down completely before refrigerating it for later use. Store the baked shrimp stuffed with lump crab meat & champagne sauce in an airtight container. Be mindful that heavy cream-based sauces tend to separate after cooling down, so reheating it gently over medium heat in a saucepot will help you restore its creamy consistency.
When reheating, add milk or heavy cream as needed to achieve the original creaminess of the dish. While you’re at it, don’t forget to stir the mixture frequently, so everything heats uniformly. Reheated shrimp tends to turn rubbery if cooked for too long, so ensure that everything is well heated but not overcooked.
In conclusion, this make-ahead technique will prove quite useful while hosting house parties with tight schedules. When guests arrive and everyone is busy socializing and having a good time, pop these bad boys in the oven to reheat while everyone hangs out uninterrupted.
Tips for Perfect Results
When making baked shrimp stuffed with lump crab meat and champagne sauce, there are a few tips I always keep in mind to ensure the perfect results. Here are my top tips:
1. Use fresh ingredients: Make sure to use fresh seafood and vegetables to get the best possible flavor. Check for any signs of spoilage or discoloration before using.
2. Don’t overcook the shrimp: Overcooked shrimp can be tough and rubbery, so be careful not to leave them in the oven for too long. Cook just until they turn pink and opaque, which should only take about 10-12 minutes.
3. Watch the temperature: The ideal baking temperature for shrimp stuffed with crab meat is between 350-375°F. Anything higher runs the risk of drying out the seafood.
4. Let it rest: After removing from the oven, let the dish rest for a few minutes before serving. This will allow the juices to settle and keep everything moist and tender.
5. Choose complementary side dishes: When planning your meal, consider what side dishes will complement the flavors in your main dish. Serve with a side of angel hair pasta or mashed potatoes.
6. Add a pop of color: Garnish your dish with some fresh chopped parsley or sliced scallions for an added touch of color and flavor.
7. Get creative with leftovers: If you have any leftover baked shrimp stuffed with lump crab meat and champagne sauce, try using it as a topping for salads or even making sandwiches.
By following these simple tips, you’ll be sure to have a perfectly delicious meal every time you make this recipe!
Bottom Line
In conclusion, this Baked Shrimp Stuffed with Lump Crab Meat and Champagne Sauce recipe is an exceptional culinary experience that seafood lovers must try. The combination of fresh shrimp, jumbo lump crab meat, and creamy champagne sauce will tantalize your taste buds and leave you craving more.
Don’t hesitate to make this recipe for your next special occasion or dinner party. With simple ingredients and easy-to-follow instructions, you’ll be able to impress your guests with a dish that looks and tastes incredible.
You can also substitute and experiment with the ingredients to create your own unique version of this recipe. And don’t forget to pair it with a chilled glass of white wine or champagne for a complete sensory experience.
So go ahead and give it a try! I assure you that this Baked Shrimp Stuffed with Lump Crab Meat and Champagne Sauce recipe will become a staple in your seafood recipe collection.
Baked Shrimp Stuffed W Lump Crab Meat & Champagne Sauce Recipe
Ingredients
vegetable
- 3 tablespoons butter
- 1/4 cup celery, diced
- 1/4 cup green bell pepper, diced
- 1/4 cup red bell pepper, diced
- 1/4 cup scallion, diced
seasoned mayonnaise
- 1 cup mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 2 tablespoons Worcestershire sauce
- 4 dashes Tabasco sauce
- 2 teaspoons Old Bay Seasoning
- 1/4 cup chopped fresh parsley
crabmeat and shrimp
- 1 lb jumbo lump crab meat
- 1/2 cup dry breadcrumbs
- 2 dozen shrimp, peeled and deveined with tails intact (16/20 or U/10)
- 1/4 cup white wine (for broiling) or 1/4 cup sherry wine (for broiling)
champagne sauce
- 4 tablespoons minced shallots
- 2 cups champagne
- 1 cup heavy cream
- 1/4 cup butter
Instructions
- To make the champagne sauce, add shallots and champagne to a small saucepan over low heat, and reduce until almost dry, about 10 minutes. Add heavy cream and reduce by half then whisk in butter, remove from heat, and serve; do not reheat.
- Sauté all vegetables in butter over medium to high heat until soft; set aside to cool.
- In a large bowl, add mayonnaise, lemon juice, mustard, Worcestershire and Tabasco sauces, Old Bay Spice and parsley; mix thoroughly.
- Mix vegetables and seasoned mayonnaise together, add crab meat and fold in bread crumbs.
- Make a cut lengthwise in the vein side of each shrimp, slicing only half way through so that the flesh will hold together. Place a spoonful of crab meat filling on each shrimp, cover and chill until ready to use.
- Turn broiler on high and place stuffed shrimp in baking dish with ¼ cup white wine or dry sherry. Place on middle rack of oven and cook for 6 to 7 minutes until shrimp are white and crab stuffing is golden brown.
- Drizzle with champagne sauce and serve.
Add Your Own Notes
Nutrition
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