The White House Crab Stuffed Baked Shrimp
Posted by Ben | Under Lick The Plate Clean Recipes, Main Dish, Seafood Friday Sep 5, 2008
… from The White House Executive Chef (1994 - 2005), Walter Scheib.
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Crab Stuffed Baked Shrimp
24 large raw shrimp – peeled, de-veined and butterflied
8 oz. lump crab meat
3 Tbsp. chopped sundried tomatoes (can be bought pre chopped)
1 Tbsp. basil pesto (can be store bought)
1 Tbsp. minced garlic
6 oz. finely grated Asiago cheese
1/2cup mayonnaise
1/3cup finely minced sweet onion
2 Tbsp. lemon juice
Salt and pepper
Preheat oven to 350oF. Combine tomatoes, pesto, garlic, onion, lemon juice, 4 oz. Asiago cheese and mayonnaise in a bowl and mix well. Add well-picked crab meat to the bowl and fold gently together. Lay out butterflied shrimp flat on a cookie sheet lined with parchment or foil. Spoon about 1 Tbsp. of the crab filling on to each shrimp on the widest section of the shrimp. Sprinkle the remaining Asiago cheese over the shrimp and fold the shrimp tails over the top of the crab mix. Bake shrimp 12–15 minutes until shrimp are cooked and filling is golden brown. Serve immediately.
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