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Stuffed Shrimp with Crab, Spinach, Artichokes, and Garlic Butter Dill Sauce Recipe

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5 from 113 reviews

This Stuffed Shrimp recipe features large, butterflied shrimp filled with a flavorful mixture of crab meat, spinach, artichokes, and cheese, all seasoned with aromatic herbs and spices. Baked to perfection and served with a delicious garlic butter dill sauce, this dish makes an impressive and savory seafood entree perfect for any special occasion or weeknight dinner.

Ingredients

Scale

For the Shrimp

  • 2 lbs 16-20 Shrimp, deveined and butterflied
  • 2 teaspoons smoked paprika
  • 1 tbsp olive oil
  • 1 tsp Old Bay seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp Italian seasoning
  • 1/2 tsp pepper

For the Filling

  • 8 oz lump or claw crab meat (optional)
  • 1 cup cooked spinach, strained and chopped
  • 6 oz chopped artichokes, strained and chopped
  • 1 cup mayonnaise (can substitute sour cream or cream cheese)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup Italian breadcrumbs
  • 8 oz cheese (mozzarella and pepper jack blend recommended)
  • 1 tbsp minced garlic
  • 1 tsp dried herbs (such as Italian seasoning)
  • 1 tbsp fresh lemon juice
  • Zest of 1 lemon

For the Garlic Butter Dill Sauce

  • 4 tablespoons unsalted butter
  • 1 tablespoon minced garlic
  • 1 teaspoon fresh dill, chopped

Instructions

  1. Prepare the Shrimp: Start by peeling, deveining, and butterflying the shrimp to create space for the filling. In a bowl, toss the shrimp with smoked paprika, olive oil, Old Bay seasoning, garlic powder, onion powder, Italian seasoning, and pepper to evenly coat them in the spice blend.
  2. Make the Filling: In a mixing bowl, combine the crab meat (if using), cooked spinach, chopped artichokes, mayonnaise, Dijon mustard, Worcestershire sauce, Italian breadcrumbs, shredded cheese, minced garlic, dried herbs, fresh lemon juice, and lemon zest. Mix well until all ingredients are fully incorporated.
  3. Stuff the Shrimp: Using a spoon, carefully fill each butterflied shrimp with the prepared filling mixture, pressing gently so the filling adheres well and the shrimp can be securely closed without spilling.
  4. Preheat Oven and Arrange Shrimp: Preheat your oven to 375°F (190°C). Place the stuffed shrimp on a baking sheet lined with parchment paper or lightly greased to prevent sticking, ensuring they are spaced evenly.
  5. Bake the Stuffed Shrimp: Bake the shrimp in the preheated oven for about 12-15 minutes or until the shrimp turn pink and opaque, and the filling is bubbly and golden on top.
  6. Prepare Garlic Butter Dill Sauce: While the shrimp bake, melt unsalted butter in a small saucepan over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Remove from heat and stir in chopped fresh dill. Keep warm until serving.
  7. Serve: Once the shrimp are done, remove from the oven and arrange them on a serving platter. Drizzle the warm garlic butter dill sauce over the top or serve on the side as a dipping sauce. Enjoy immediately for best flavor and texture.

Notes

  • You can omit the crab meat to make this recipe more budget-friendly or due to allergy considerations.
  • Substituting mayo with sour cream or cream cheese will alter the flavor slightly but keep the filling creamy.
  • Ensure shrimp are butterflied evenly to hold the filling well and cook uniformly.
  • This dish can be served with a side of steamed vegetables, rice, or crusty bread to make a complete meal.
  • Leftover stuffed shrimp can be refrigerated for up to 2 days but are best enjoyed fresh.

Find it online: https://amandafood.com/stuffed-shrimp-with-crab-spinach-artichokes-and-garlic-butter-dill-sauce-recipe/