Ingredients for The Lady And Son's Crab Stuffed Shrimp Paula Deen
- 4 tablespoons butter, plus 2 tablespoons for the sauce
- 1/4 cup chopped green onions
- Green Bell Pepper
- 1 teaspoon garlic powder
- Whipping Cream
- Dijon Mustard
- 1/4 teaspoon cayenne pepper (or more, to taste)
- Saltine Crumbs
- 1/4 cup mayonnaise
- 1 large egg
- Fresh Parsley
- Lemon, Juice Of
- 1 cup lump crabmeat
- 1 pound large shrimp, peeled and deveined
- 6-8 slices bacon, halved
- 1 tablespoon olive oil
- 2 cloves minced garlic, plus 1/4 cup chopped onion
- Yellow Onions
- White Wine
- Chicken Bouillon Cubes
- Basil Pesto
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this The Lady And Son's Crab Stuffed Shrimp Paula Deen? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make The Lady And Son's Crab Stuffed Shrimp Paula Deen
- **Prepare the Shrimp Filling:** Melt 4 tablespoons of butter in a large skillet over medium heat. Sauté 1/4 cup chopped green onions, 1/2 cup chopped green bell pepper, and 1 teaspoon garlic powder until the pepper is tender.
- Transfer the vegetable mixture to a mixing bowl. Add 1/2 cup heavy cream, 2 tablespoons Dijon mustard, and 1/4 teaspoon cayenne pepper (or more, to taste).
- Mix well. Stir in 1 cup of cracker crumbs, 1/4 cup mayonnaise, 1 large egg, 2 tablespoons chopped fresh parsley, and 1 tablespoon lemon juice.
- Gently fold in 1 cup of lump crabmeat.
- **Stuff the Shrimp:** Gently split each shrimp lengthwise almost to the tail, being careful not to cut all the way through. Stuff each shrimp with a small amount of the crabmeat mixture.
- **Wrap and Bake:** Wrap each stuffed shrimp with a half-slice of bacon and secure with a toothpick.
- Place the shrimp on a baking sheet and bake in the preheated oven at 350°F (175°C) for 15-20 minutes, or until the bacon is cooked through.
- **Broil (Optional):** Broil for 2-4 minutes to crisp the bacon further.
- **Prepare the Basil Cream Sauce:** While the shrimp bakes, heat 2 tablespoons butter and 1 tablespoon olive oil in a skillet over medium heat.
- Add 2 cloves minced garlic and 1/4 cup chopped onion; cook until lightly browned (about 3 minutes).
- Add 1/4 cup dry white wine and reduce by half.
- Stir in 1 cup heavy cream and 1/2 cup chicken bouillon and reduce by half again.
- Stir in 1/4 cup pesto. Bring to a simmer and cook until slightly thickened (2-3 minutes).
- **Serve:** Arrange 4 shrimp on each plate and drizzle generously with the basil cream sauce.
Nutrition Information (Approximate per serving)
Sodium
71 g
Sugar
9g
Fat
193g
Carbs
5g
