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Jalapeno and Crab Stuffed Shrimp (Aaron McCargo, Jr.) Recipe

Jalapeno and Crab Stuffed Shrimp (Aaron McCargo, Jr.) Recipe

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Jalapeno and Crab Stuffed Shrimp (Aaron McCargo, Jr.)

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Ingredients:

Serving

nonstick spray
1 stick plus 2 tbsp unsalted butter
1 tbsp olive oil
3 tbsp finely chopped red onion (about 1/4 small red onion), soaked in cold water 5 minutes
1 jalapeno, seeded and finely chopped
1 clove garlic, minced
salt and freshly ground black pepper
2 tbsp heavy cream
2 tbsp seafood seasoning, divided (recommended : old bay)
2 cups panko breadcrumbs, divided
1 egg, lightly beaten , divided
4 tbsp chopped fresh cilantro, divided
2 limes , zested, divided
3 limes, juiced, divided
1 pint jumbo lump crabmeat , picked over for cartilage (about 2 cups)
1 lb u -12 or colossal shrimp, peeled, deveined and tails on (abo t 12 shrimp)

Directions:

Preheat the oven to 350 degrees F. Prepare a baking sheet with nonstick spray.
In a medium saute pan over medium heat, add the 2 tablespoons butter and olive oil. Next, add the red onions, jalapeno and garlic and saute about 5 minutes. Season with salt and pepper. Remove from the heat and let cool about 2 minutes.
In a large bowl, add the heavy cream and 1 tablespoon seafood seasoning; stir to combine. Add 1 cup panko, the egg, 2 tablespoons cilantro, juice of 2 limes, zest of 1 lime and sprinkle with salt and pepper. Mix into the cooled vegetable mixture. Gently fold in the crab, being careful not to break up the lumps.
Butterfly the shrimp by splitting them down the back from the center to the tail, being careful not to cut through. Stuff each shrimp with 2 heaping tablespoons of the crabmeat mixture. Place the stuffed shrimp onto a large plate and, when all are stuffed, put into the refrigerator about 20 minutes.
While the shrimp are being refrigerated, melt the remaining 1 stick butter in a saute pan over medium-low heat. Add the remaining 1 cup panko and the remaining lime zest and juice. Add the remaining 1 tablespoon seafood seasoning, along with a pinch of salt, pepper and remaining 2 tablespoons cilantro. Stir together.
Pull the shrimp from the refrigerator and top with 1 to 2 tablespoons seasoned panko on each individual shrimp. Place the shrimp onto a baking sheet and bake until are pink, about 20 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	806.24 Kcal (3376 kJ)
Calories from fat	495.21 Kcal
		% Daily Value*
Total Fat	55.02g	85%
Cholesterol	113.5mg	38%
Sodium	439.67mg	18%
Potassium	151.17mg	3%
Total Carbs	36.08g	12%
Sugars	2g	8%
Dietary Fiber	3.91g	16%
Protein	45.3g	91%
Vitamin C	30.3mg	51%
Vitamin A	0.3mg	9%
Iron	2.4mg	13%
Calcium	50.6mg	5%

Amount Per 100 g
Calories	159.37 Kcal (667 kJ)
Calories from fat	97.89 Kcal
		% Daily Value*
Total Fat	10.88g	85%
Cholesterol	22.44mg	38%
Sodium	86.91mg	18%
Potassium	29.88mg	3%
Total Carbs	7.13g	12%
Sugars	0.4g	8%
Dietary Fiber	0.77g	16%
Protein	8.95g	91%
Vitamin C	6mg	51%
Vitamin A	0.1mg	9%
Iron	0.5mg	13%
Calcium	10mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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