- Prep Time: 20m
- Cook Time: 20m
- Total Time: 40m
Ingredients
- 24 Jumbo shrimp, peeled, deveined and butterflied
- 1 pound Lump crab meat
- 2 tablespoons Butter, melted
- 2 tablespoons Mayonnaise
- 1 tablespoon Dijon mustard
- 1 Egg, lightly beaten
- 1 Small lemon, zested and juiced
- 1 Small red pepper, small dice
- 2 tablespoons Chives, minced
- 1 Large clove garlic, minced
- 3/4 cup Breadcrumbs or crushed crackers
For the Sauce
- 1 tablespoon Olive Oil
- 1 Clove garlic, minced
- 1 14.5oz Can, fire roasted diced tomatoes, drained
- 1 cup Heavy cream
- Salt & Pepper to taste
Instructions
- Preheat oven to 300 degrees.
- Combine the mayonnaise, egg, 1 clove of garlic, red pepper, chive, lemon juice & zest and mustard.
- Add the breadcrumb and mix to combine.
- Add the crab meat and gently fold to combine, season with salt and pepper.
- Place shrimp on a parchment lined baking sheet.
- Scoop the stuffing in 1oz portions and place on top of shrimp and fold over the tail on the top
- Drizzle with melted butter and cook for about 18 minutes until cooked through.
- Place under the broiler for a few minutes to brown.
For the Sauce
- Add oil to a sauté pan over medium-high heat.
- Add the garlic and cook until fragrant, about 1 minute.
- Add the tomatoes and heat through, about 2 minutes.
- Add the cream, allow to heat until lightly bubbling.
- Remove from heat and puree using a blender or stick blender.
- Season to taste with salt & pepper.
