Stuffed Jumbo Shrimp

IngredientsSeafood, Fruit
Day PartDinner
Menu PartAppetizer/Small Plate
stuffed jumbo shrimp

Source: Smith & Wollensky Steakhouse

By filling the shrimp with a crabmeat stuffing, Smith & Wollensky can menu a signature item that contributes high-quality protein in a more price-conscious package. 


1 lemon
12 oz. unsalted European-style butter, softened
2 tbsp. roasted garlic cloves, mashed
2 tbsp. chopped fresh parsley
Kosher salt and freshly ground pepper, to taste
1 cup mayonnaise
1 egg, beaten
I egg yolk
1 tbsp. minced fresh chives
1 tsp. Dijon mustard
1/2 tsp. Old Bay seasoning
Pinch cayenne
1 lb. jumbo lump crabmeat, drained and picked over
12 raw jumbo shrimp, peeled, deveined and tails intact
Fresh breadcrumbs, as needed
12 lemon slices, for garnish
Chopped parsley, for garnish


  1. Zest lemon and squeeze juice. In mixer fitted with paddle attachment, combine butter, lemon zest and juice, roasted garlic and salt and pepper to taste; mix until fully blended.
  2. Transfer garlic butter to plastic wrap; form into a log shape and chill.
  3. In large bowl, combine mayonnaise, egg, egg yolk, chives, mustard, seasoning and cayenne; mix well. Season with salt and pepper. Gently fold in crab and mix until lightly blended. Cover and chill until mixture is firm.
  4. Make a small slit on the inside of each shrimp. Flip over and split open the back side of each shrimp, forming a pocket for stuffing, taking care not to cut all the way through.
  5. Form chilled crab stuffing into balls; stuff evenly into each shrimp. Sprinkle breadcrumbs lightly over stuffed shrimp. Cover and chill to hold.
  6. For service, preheat oven to 400°F. Per serving, melt 3 tablespoons garlic butter in small ovenproof baking dish or shallow cast-iron skillet; arrange 3 shrimp, stuffed-sides up. Bake in oven 7 to 8 minutes, or until shrimp are cooked through.
  7. Transfer skillet to burner. Add 3 lemon slices and additional garlic butter, as needed. Sauté briefly to caramelize lemons. Garnish stuffed shrimp with caramelized lemons and chopped parsley.

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