For this recipe, avoid shrimp that’s already been deveined; because it’s been slit down the back, it can’t be butterflied properly.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
In a small saucepan, melt 2 Tbs. of the butter over medium-low heat. Add the scallions and a pinch of salt and cook, stirring, until softened, 3 to 4 minutes (don’t brown). Take the pan off the heat and stir in the Worcestershire sauce and hot sauce. Cool to room temperature.
In a medium bowl, combine the mayonnaise, 1 Tbs. of the 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 crab and mix gently but thoroughly.
In a 10-inch skillet, melt the remaining 1-1/2 Tbs. 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.
Make Ahead Tips
You can butterfly the shrimp, make the stuffing and breadcrumb topping, and stuff the shrimp up to a day ahead. If stuffing 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 crumbs airtight at room temperature. Remove the stuffed shrimp from the fridge while the oven is heating.
Fabulous! Messy, certainly, and I'm grateful I followed the directions for butterflying and purchased a few extra shimp in case of errors. The result, as was true for the entire menu - incredible! For Lakelady - in the ingredient list the shrimp are listed as "butterflied". Tap the word to bring up the instructions.
Sounds delicious, but I have a question for the people that have made it already. When you butterfly a shrimp, you do it from the side where the vein is. Do you NOT put the stuffing in this opening? If so, you can't flip the tail up over the stuffing. I am SO confused. Please help.
My family love it. A little messy but over all I would prepare it again.
Easy, delicious and perfect for a lunch or dinner party since you can make it ahead. This was the hit of the evening!
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?