Louisiana Stuffed Shrimp

By Addie

“I liked to help Grandma spoon the zesty crab filling into the butterflied shrimp.”

Ingredients

• 24 large uncooked shrimp
• 1/4 cup mayonnaise
• 2 teaspoons finely chopped white onion
• 2 teaspoons finely chopped fresh parsley
• 1/2 teaspoons dry mustard
• 1/2 teaspoons Creole or Cajun seasoning
• 1/2 teaspoon Worcestershire sauce
• 4 ounces crabmeat, flaked and cartilage removed
• 1/4 cup plain bread crumbs
• 2 tablespoons butter, melted

Preparation

Step 1

Preheat oven to 350°F. Lightly spray a large baking sheet with nonstick cooking spray.


Peel and devein the shrimp, leaving the tails attached. Butterfly the shrimp by cutting a slit down the underside of each shrimp, but not cutting all the way through, leaving the shrimp attached at its tail. Set the shrimp aside.


Combine the mayonnaise, onion, parsley, mustard, Creole seasoning and Worcestershire sauce in a medium bowl. Add the crabmeat and bread crumbs. Stir until combined.


Place the shrimp on the prepared baking sheet. Divide the crab mixture evenly into 24 portions. Slightly press and mold 1 portion over the top of each butterflied shrimp.


Drizzle the butter over each stuffed shrimp. Bake until the stuffing begins to brown and the shrimp turns pink, about 8 minutes.
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Grandma's Secret Tip:

Grandma told us that to 'devein' shrimp means to remove the black vein that runs lengthwise down the shrimp's back. She would use the point of a sharp knife to cut and lift the vein from the shrimp.