Ummmm…Who wouldn’t want a plate of stuffed shirimp? I mean, I can think of a few people, but there’s no need to call people names. This recipe is so ridiculously simple and absolutely delicious, it’ll be difficult not to make everyday. The first thing you want to do is buy a French baguette from the “day old” section of the bread aisle. You’re going to make your own bread crumbs.
From the store you’ll need 1 LB of jumbo lump crab meat, 2 LB of 13-15 count shrimp, deveined, heads, shells, and tails off. Your stuffing mixture will be made up of minced garlic, raw minced red onions, raw minced green onion, chopped parsley, fresh cracked black pepper, granulated garlic, two eggs and salt. Toast the bageutte and set aside. In a large bowl, mix stuffing ingredients and seasoning, careful not to break up the lumps in the crabmeat too much. Crumble the toasted bread crumbs and mix them in. Add the whole eggs to the mixture to bind the stuffing together.
Slice the shrimp lengthwise, to create a hole when both sides are laying flat. Do not cut the shrimp completely in half. Season the shrimp with salt and pepper. Grease a cookie sheet with cooking spray. Lay the shrimp on the cookie sheet. Form the stuffing in meatballs large enough to fit in the hole of the shrimp. Preheat oven to 400 degrees. Place the meatballs in the shrimp and bake at 400 degrees for approximately 20 minutes. You can serve these as a main course, or an appetizer. I would use smaller shrimp for an appetizer.