A steakhouse classic — big shrimp topped with a rich, buttery cracker stuffing laced with crab. Assemble raw and bake from frozen for an easy special-feeling meal.
Ingredients
- 1½ lb large shrimp, peeled and butterflied
- 1 cup crushed buttery crackers (Ritz-style)
- 4 tbsp butter, melted
- ¼ cup crab meat (or finely chopped shrimp)
- 2 garlic cloves, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- ¼ cup grated parmesan
- Salt
Instructions
- Butterfly the shrimp and lay them cut-side up in a baking dish.
- Mix the crushed crackers, melted butter, crab, garlic, parsley, lemon juice, parmesan, and a pinch of salt into a stuffing.
- Mound the stuffing over each shrimp.
- Bake fresh at 375°F for 18–20 minutes, or from frozen for 25–28 minutes, until the shrimp are pink and the topping is golden.
Make-Ahead & Storage
Assemble raw (shrimp plus stuffing), cover, and freeze up to 2 months. Bake from frozen. The crab in the stuffing is pre-cooked, so it just warms through.
Notes
A squeeze of lemon at the table brightens the richness. Serve with rice or a crisp green salad.