Entree: United States – Connecticut, New England – Baked Stuffed Shrimp

Serving Size: 4

Approximate Time

Prep 35 min

Cook 15 min

Total 50 min

Ingredients

- 24 large shrimp, approx. 1 1/2 lb (680 g) peeled and deveined, tails left on
- 8 oz (225 g) lump crab meat, picked free of shells
- 1 cup (100 g) fresh breadcrumbs (from day-old rolls)
- 1/2 cup (50 g) panko breadcrumbs, divided
- 6 tbsp (85 g) unsalted butter, divided
- 1 tbsp (15 ml) olive oil
- 1 small shallot, finely chopped, about 1 oz (28 g)
- 1 stalk celery, finely diced, about 1 oz (30 g)
- 2 tbsp (30 ml) dry white wine
- 1 large egg, lightly beaten
- 2 tbsp (30 g) mayonnaise
- 1 tsp (5 g) Dijon mustard
- 1/4 cup (15 g) fresh parsley, finely chopped
- Zest and juice of 1 lemon (zest about 1 tbsp / 6 g; juice about 2 tbsp / 30 ml)
- 1/4 tsp (1 g) Old Bay seasoning or 1/4 tsp smoked paprika (optional)
- Kosher salt and freshly ground black pepper, about 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper total, adjusted to taste
- 1 1/2 cups (285 g) long-grain rice
- 3 cups (720 ml) low-sodium chicken or seafood stock
- 1 tbsp (15 ml) olive oil or 1 tbsp (14 g) butter for rice
- 1 lb (450 g) green beans (haricots verts), trimmed
- 2 tbsp (28 g) unsalted butter for green beans
- 1 small shallot, thinly sliced for green beans (about 1 oz / 28 g)
- 2 tbsp (15 g) chopped fresh parsley, for garnish
- Lemon wedges, for serving

Instructions

Short Description:
Large shrimp are butterflied and filled with a buttery breadcrumb and lump crabmeat stuffing, then baked until golden; served with lemon-herb rice and sautéed green beans for a complete New England seafood main course.

Regional Notes:
This Connecticut/New England version highlights local Gulf/Atlantic shrimp and lump crab meat, using a simple breadcrumb-clamhouse-style stuffing and a light buttery finish rather than heavy sauces. The accompaniment of a lemon-herb rice and seasonal green beans keeps the meal reflective of classic New England seafood plates.

1. Preheat the oven to 400°F (200°C). Lightly butter a shallow baking dish large enough to hold the stuffed shrimp in a single layer.
2. Begin the rice: heat 1 tbsp (15 ml) olive oil or 1 tbsp (14 g) butter in a medium saucepan over medium heat. Add the rice and toast, stirring, 1 minute. Add 3 cups (720 ml) stock, bring to a simmer, cover, reduce heat to low and cook until liquid is absorbed and rice is tender, about 15–18 minutes. Remove from heat and keep covered.
3. Make the stuffing: melt 4 tbsp (56 g) of the butter in a skillet over medium heat. Add the finely chopped shallot and diced celery and cook until softened, 3–4 minutes. Add 2 tbsp (30 ml) white wine and simmer until mostly evaporated, about 1 minute.
4. Remove skillet from heat and stir in 1 cup (100 g) fresh breadcrumbs, 1/4 cup (25 g) of the panko, the picked crab meat, beaten egg, 2 tbsp (30 g) mayonnaise, 1 tsp (5 g) Dijon mustard, 1/4 cup (15 g) chopped parsley, lemon zest, Old Bay (if using), and salt and pepper to taste. Mix gently so the crab stays in lumps but the mixture holds together; if too dry, add a teaspoon or two of water or additional mayonnaise.
5. Prepare the shrimp: using a sharp knife, butterfly each shrimp by slicing lengthwise along the back without cutting through, opening it so it lies flat, leaving the tail connected. Pat shrimp dry and season lightly with salt and pepper.
6. Fill the shrimp: place about 1 rounded tablespoon of the crab-breadcrumb stuffing on the wide part of each butterflied shrimp and press lightly. Fold shrimp back over the stuffing, arranging each stuffed shrimp seam-side down in the prepared baking dish so they sit snugly.
7. Finish for baking: melt the remaining 2 tbsp (28 g) butter and brush lightly over the top of the stuffed shrimp. Sprinkle the remaining 1/4 cup (25 g) panko evenly over the tops. Add a light grind of black pepper and a pinch more salt if needed.
8. Bake the shrimp: place the dish in the preheated oven and bake until shrimp are opaque and stuffing is golden and set, 12–15 minutes depending on shrimp size. If you want extra color, place under broiler 1–2 minutes at the end—watch closely.
9. While shrimp bake, cook the green beans: heat 1 tbsp (15 ml) olive oil or 1 tbsp (14 g) butter in a skillet over medium-high heat. Add the thinly sliced shallot and sauté 1–2 minutes until fragrant. Add the trimmed green beans and 2 tbsp (28 g) butter, season with 1/2 tsp (3 g) salt and 1/4 tsp (1 g) pepper, and cook, stirring occasionally, until tender-crisp, about 6–8 minutes. Finish with a squeeze of half a lemon.
10. Finish the rice: gently fluff the cooked rice with a fork, stir in 1 tbsp (14 g) butter, 1 tbsp (15 ml) lemon juice, and 2 tbsp (15 g) chopped parsley. Taste and adjust salt.
11. Plate and serve: divide lemon-herb rice among 4 plates, place 6 baked stuffed shrimp per plate atop or beside the rice, and arrange a portion of sautéed green beans. Garnish with additional chopped parsley and lemon wedges. Serve immediately.