One of my very favorite treats is stuffed Gulf shrimp. Stuffed seafood is definitely a thing all along the Gulf Coast, and stuffed shrimp is a restaurant delicacy. I can’t even begin to tell you how many times I’ve happily ordered stuffed shrimp over the years. I know I’ve eaten hundreds of them at least. A couple of years ago I started making them at home.
This method makes stuffed shrimp quick and easy, and very affordable. (They’re expensive in restaurants!) I simply go to the seafood counter and buy a dozen or so extra jumbo shrimp. Then I grab some deviled crab or crab cakes out of the freezer section. The deviled crabs and crab cakes in the grocery store freezer are made with crab dressing. They’re not my idea of an excellent deviled crab or crab cake, but they’re just perfect for stuffed shrimp.
When I get home, I butterfly the shrimp–the seafood guy might even do it for you if you ask–then I line them up on a sheet pan, cut side down, tail up. Plop on some crab dressing, wrap it all in bacon, sprinkle on some breadcrumbs, and cook them until the bacon is done and the breadcrumbs are crunchy. How easy is that? I like them with cocktail sauce, but you can serve them with whatever you like.
I usually make a green salad to go with Bacon-Wrapped Stuffed Shrimp, but I really like them with sliced garden tomatoes and corn on the cob in the summer.
OMG, these are so good!
Bacon-Wrapped Stuffed Shrimp
Ingredients
- 12 jumbo shrimp
- 3-4 pre-made crab cakes or deviled crab
- 6 slices raw bacon, cut in half
- 2 T. butter, melted
- ¾ cup homemade breadcrumbs or panko
- 2 t. parsley flakes
- ½ t. paprika
- Cocktail sauce and lemon wedges for serving
Instructions
- Preheat the oven to 375°. Peel the shrimp leaving the tail intact. To butterfly the shrimp, devein them cutting almost all the way through. Rinse and pat dry.
- Divide the crab cakes or deviled crab into 12 equal portions. Pat each portion into a ball.
- To assemble the stuffed shrimp, open the shrimp like a book and put the cut side down on a baking sheet with the tail up. Place a ball of crab stuffing on the shrimp, and wrap carefully in bacon, seam side down.
- In a small bowl combine melted butter, bread crumbs, parsley flakes, and paprika. Put a big pinch of the breadcrumb mixture on top of the bacon, readjusting the tail if needed.
- Bake for 35 minutes or until the bacon is cooked and the breadcrumbs are deeply browned. Serve with cocktail sauce and lemon.
So good! …and how can you go wrong with bacon!!!