Crab and Scallion Stuffed Shrimp

from Fine Cooking

• 3 1/2 Tbs unsalted butter; more for the baking sheet
• 1/3 cup thinly sliced scallions (white and light green parts only; from 5-6 scallions)
• Kosher salt
• 1/2 tsp Worcestershire sauce
• Two drops Sriracha hot sauce (I love this stuff!)
• 1/3 c mayonnaise
• 2 Tbs coarsely chopped fresh parsley, plus 20 whole leaves or small springs
• 1 1/2 tsp fresh lemon juice
• 1 tsp finely grated lemon zest
• 1/2 tsp Dijon mustard
• Freshly ground black pepper
• 1/2 lb back-fin crab meat, drained and picked over for shells
• 1 1/4 cups fine fresh bread crumbs
• 16 jumbo shrimp, butterflied
• 1 small head frisee lettuce, torn into bite-size pieces
• 1 1/2 tsp extra virgin olive oil

Make the stuffing: In a small saucepan, melt 2 Tbs of butter over medium-low heat.  Add the scallions and a pinch of Kosher salt and cook, stirring, until softened, 3 to 4 minutes (do not brown).  Take the pan off the heat and stir in the Worcestershire sauce and Siracha hot sauce.  Cool to room temperature.

In a medium bowl, combine the mayonnaise, 1 Tbs of chopped parsley, 1 tsp of the lemon juice, the lemon zest, the mustard, 1/4 tsp salt and a few grinds of pepper.  Stir in the cooled scallion mixture.  Add the crad and mix gently but thoroughly.

In a 10 inch skillet, melt the remaining butter over medium heat.  Add the breadcrumbs and cook, stirring, until light golden brown, about 4 minutes.  Transfer to a medium bowl and mix in the remaining 1 Tbs chopped parsley and 1/4 tsp salt.

Stuff the Shrimp:  Line a rimmed baking sheet with parchment and rub lightly with butter.  Arrange the butterflied shrimp on te baking sheet.  Using a spoon or your hands, mound a heaping tablespoon of the crab mixture onto each shrimp.  Sprinkle and pat the breadcrumbs over the crab.  Flip the tail of each shrimp up and over the crab.

Bake the Shrimp:  Position a rack in the center of the oven and heat the oven to 400F.  Bake until the shrimp are cooked through, the crab meat is hot, and the breadcrumbs are golden brown, 12-14 minutes.

While the shrimp are in the oven, toss the frisee and the whole parsley leaves with the remaining 1/2 tsp lemon juice, the olive oil and a pinch of salt.  On 8 small plates, arrange a small pile of the salad and two shrimp.  Serve right away.

Make ahead:  You can butterfly the shrimp, make the stuffing and breadcrumb topping, and stuff the shrimp up to a day ahead, don’t top with the crumbs or flip up the tails until ready to bake.  Cover and refrigerate the shrimp and stuffing; store the breadcrumbs airtight at room temperature.  Remove the stuffed shrimp from the fridge while the oven is heating.

These were so good that I made them again on New Years Day!  Seriously good eats!

~Blondie