Seafood fanatics will go crazy for this recipe! Chef Danny, Village Super Market head Chef & culinary instructor, takes us step-by-step through stuffing these delicious shrimp with crabmeat. Watch the video & follow along, OR check out your local Village Super Market ShopRite location, your seafood departments will be offering chef Danny’s stuffed shrimp ready to take and bake too!
- Start with large shrimp, at least 15 count to a pound
- Remove the shell & legs
- Use your knife to butterfly the shrimp, leaving the tail intact & fully open up the back. Remove the middle vein
- Turn the shrimp over so that the butterfly cut is facing down. Wrap the inverted shrimp and the tail around the crabmeat stuffing.
- Bake at 350 degrees F for about 15 minutes with just a pad of butter over each shrimp. The butter and juices from shrimp & stuffing will make it’s own sauce.
Watch The Video!