Dungeness Crab Stuffed Wild Mexican Shrimp

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Mar 05, 2024 | Gourmet, Meals for Two | By aquastar
Crab Stuffed Mexican Shrimp recipe

Description

A fun spin on a classic, with the addition of crisp winter greens and an herbaceous sauce. Succulent Wild Mexican shrimp topped with a crunchy Dungeness crab stuffing and a drizzle of cilantro chimichurri. This is a real crowd pleaser!

Summary

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Markesa Wild Mexican Shrimp – White Raw Shell-On

Markesa Wild Mexican Shrimp – White Raw Shell-On

https://www.aquastar.com/shop/markesa-wild-mexican-shrimp-white-raw-shell-on/

Recipe Level

Moderate

Cooking Time

0:45

Servings

2-4

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Ingredients

  • 4 U-15 Mexican Shrimp, shelled and de-veined
  • ½ cup Dungeness crab meat
  • ¼ cup mayonnaise
  • 4 scallions, grilled
  • Pinch chili flakes
  • 1 lemon, zested and juiced
  • ¼ cup panko
  • 3 Tbsp olive oil
  • 1 Tbsp fresh parsley, chopped
  • Pinch salt
  • 1 egg
  • 1 head endive lettuce
  • 3 Tbsp dill fronds, picked fresh
  • 3 Tbsp mint leaves, picked fresh

Chimichurri:

  • 1 bunch fresh cilantro
  • ¼ cup olive oil
  • 2 Tbsp champagne vinegar
  • Pinch ground black pepper
  • Pinch salt
  • 1 half small shallot, peeled and diced
  • 1 half Fresno chili, seeded and diced

To make

Instructions

To make the chimichurri, blend all ingredients in a blender until finely chopped, set aside. Chimichurri can be made ahead of time and refrigerated for up to a week.

Preheat the oven to 350°F.

Peel and clean the shrimp, with a knife cut open the top of the shrimp lengthwise to butterfly. Place onto a lightly oiled baking sheet.

To make Dungeness crab topping, finely chop the grilled scallions and mix into the mayonnaise along with the lemon juice, zest, egg, chopped parsley and chili flakes. Next mix in the crab meat and panko. Add salt to taste.

Evenly distribute the crab mixture on top of the shrimp and drizzle with olive oil. Bake stuffed shrimp for 10-15 minutes.

While stuffed shrimp are baking, wash and chop the endive, combine with the picked herbs, and set aside. Other amazing winter greens to add to this salad would be frisée, baby chard, baby kale and rapini.

Place the baked shrimp onto a serving platter, garnish with the endive, herbs, and chimichurri. Serve and enjoy!

Serving Suggestions

Pre-baked Dungeness Crab Stuffed Wild Mexican Shrimp can be made ahead of time and stored in the refrigerator for up to 3 days.