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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Barbecued Shrimp with Crab Cake Stuffing Recipe

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This recipe for Barbecued Shrimp with Crab Cake Stuffing is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 giant U4 shrimp (each 3 to 4 ounces)
1 tablespoon butter
1 medium carrot, cut into 1/4-inch dice
1 rib celery, cut into 1/4-inch dice
1 medium onion, cut into 1/4-inch dice
1 clove garlic, finely chopped
2 tablespoons mayonnaise
Grated rind of 2 lemons
1 tablespoon chopped fresh thyme
1/4 cup chopped fresh parsley
1/2 teaspoon Old Bay Seasoning
1/2 cup panko or bread crumbs
Salt and pepper, to taste
1 cup lump crab meat
Butter (for the pan)
Directions:
Directions:
1. Shell the shrimp, leaving the tails on. Devein them from the belly side.
2. In a skillet over medium-low heat, melt the butter and add the carrot, celery, onion, and garlic. Cook, stirring often, for 10 minutes. Remove from the heat and transfer to a bowl; cool.
3. Stir in the mayonnaise, lemon rind, thyme, parsley, Old Bay, panko or bread crumbs, salt, and pepper. Gently fold in the crab meat, trying to keep the large pieces intact.
4. Prepare the smoker and bring temperature to 300 degrees. Butter a large rimmed baking sheet.
5. Meanwhile, place about ½ cup of stuffing in your hands and shape into an oval. Set it inside the curve of a shrimp, wrapping the tail up and over it. Repeat with remaining shrimp. Place the shrimp on the baking sheet and set it on the grate.
6. Smoke for 8 to 10 minutes, or until the shrimp is pink and no longer translucent, or until an instant-read thermometer inserted in the thickest part of the shrimp registers 145 degrees. Serves 4.
Personal Notes:
Personal Notes:
This recipe is just too good not to try.

 

 

 

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