Baked Goat Cheese and Crab Stuffed Shrimp


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Baked Goat Cheese and Crab Stuffed Shrimp
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Cuisine American
Appetizers Seafood
Main Dish Seafood
Servings
Cuisine American
Appetizers Seafood
Main Dish Seafood
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 450F. Melt butter in a small saute pan. Add shallots and garlic; cook over medium heat until translucent (about 2 minutes). Add wine and cook until almost gone, then add Worcestershire and Tabasco and remove from heat. Add all remaining filling ingredients to a small bowl. Add shallots and garlic mixture and mix well with a fork. Refrigerate for at least one hour.
  2. Using a sharp knife or scissors, split each shrimp down back form head to tail. Remove mud vein if present by washing under cold water. Line a cookie cheet with parchment paper or a silicone mat. Place each shrimp onto cookie sheet opened in butterfly fashion. Pat each shrimp with a paper towel to dry. Top each shrimp with about a tablespoon of crab/cheese mixture. Freeze for about 30 minutes.
  3. In a bowl, beat 3 eggs with 1 tablespoon of water and 2 tablespoons of corn starch. In another bowl, combine the 18 crushed crackers with the panko and mix to combine. Remove shrimp from freezer and dip each shrimp into beaten eggs; then into panko mixture, coating evenly. When all the shrimp are coated, spray lightly with olive oil and place into a preheated 450-degree oven. Bake for about 20 minutes or until golden brown. Makes about 18 stuffed shrimp.
Recipe Notes

These stuffed shrimp freeze well and can be made ahead of time. Freeze individually on cookie sheet then place in freezer bags. Do not spray with olive oil until ready to bake.

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