Black Marlin Stuffed Shrimp
Ingredients
Blue Crab Stuffing
- 1 pound lump blue crab meat, picked over for shells
- 2 cups panko breadcrumbs
- ½ cup mayonnaise
- 1 large egg, lightly beaten
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 2 tablespoons fresh parsley, chopped
- 2 green onions, thinly sliced
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- Salt and black pepper, to taste
Stuffed Shrimp
- 3 pounds South Carolina shrimp, peeled and deveined
- 36 ounces blue crab stuffing
- 1 fresh lemon, cut into wedges
Southern Succotash
- 2 tablespoons butter
- 2 cups fresh or frozen corn kernels
- 2 cups cooked butter beans
- 1 red bell pepper, diced
- ½ cup diced onion
- Salt and black pepper, to taste
For Serving
- Cooked jasmine rice
- Stewed black beans
Instructions
- Preheat the oven to 400°F. Lightly grease a large baking sheet.
- Prepare the blue crab stuffing by gently combining the crab meat, panko breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, green onions, lemon zest, and lemon juice in a large bowl. Season with salt and black pepper to taste. Mix just until combined, taking care not to break up the crab meat.
- Butterfly each shrimp by slicing along the back without cutting all the way through.
- Open the shrimp slightly and place about 1 ounce of the blue crab stuffing on top of each shrimp. Arrange on the prepared baking sheet.
- Bake for 8 to 10 minutes, or until the shrimp are cooked through and the stuffing is lightly browned.
- While the shrimp are baking, prepare the Southern succotash. Melt the butter in a large skillet over medium heat. Add the onion and bell pepper and cook until softened, about 4 to 5 minutes.
- Stir in the corn and butter beans and cook until heated through, about 5 minutes. Season with salt and black pepper to taste.
- Prepare the jasmine rice and stewed black beans according to package or recipe directions.
- Squeeze the fresh lemon over the baked stuffed shrimp.
- Divide the jasmine rice, black beans, and Southern succotash evenly among six plates. Top each plate with the stuffed shrimp and serve immediately.
