Crab Stuffed Shrimp with Chef Arturo | Video

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 & legsStuffed Shrimp Raw
  • 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!



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