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.
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
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
- 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.
- Transfer garlic butter to plastic wrap; form into a log shape and chill.
- 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.
- 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.
- Form chilled crab stuffing into balls; stuff evenly into each shrimp. Sprinkle breadcrumbs lightly over stuffed shrimp. Cover and chill to hold.
- 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.
- 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.