Stuffed Jumbo Shrimp With Lemon Butter Sauce

Another winner from Josh Capon.

Stuffed Jumbo Shrimp With Lemon Butter Sauce

Chef Josh Capon brings big flavor with this jumbo shrimp recipe. Stuffed with crab cakes and served with a lemon butter sauce, you'll be coming back for more.

Serves: 6 to 8


  • 1 pound jumbo shrimp (U6 - U-8)
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper, to taste
  • 1/2 lemon
  • Steamed broccolini, for serving

Lemon butter sauce:

  • 1/2 cup butter
  • 1/4 cup dry white wine
  • Juice of 1 lemon
  • 1 cup diced tomato
  • Pinch of chili pepper flakes
  • 2 tablespoons chopped parsley
  • Salt and pepper, to taste

Crab Cake Mixture for Stuffing:

  • 1 cup small diced red bell peppers
  • 1/2 cup small diced red onion
  • 2 tablespoons minced jalapeño
  • 1/4 cup extra virgin olive oil
  • 1/2 chopped fresh dill
  • 1 lemon, juiced and zested
  • 1 teaspoon Old Bay
  • 1 teaspoon Tabasco
  • 1 pound lump crab, picked
  • 1/4 cup mayonnaise
  • 1/2 cup ground Ritz crackers
  • Salt and pepper, to taste


Make the Stuffing:

Quickly sauté the bell peppers, onions, and jalapeno in the olive oil for 2-3 minutes. Season with salt and pepper.

Remove from heat and let cool. Add the dill, lemon juice, lemon zest, Old Bay, and Tabasco. Mix together, then add the crab meat, mayonnaise, and ritz crackers. Mix and season with salt and pepper.

Cook the Shrimp:

Butterfly the shrimp. Toss with olive oil, salt and pepper and juice of half a lemon.

Stuff each shrimp with 1 to 2 ounces of the crab cake mixture. Place on a small sheet pan drizzled with olive oil.

Place in a 500 degree F convection oven until cooked through and golden brown.

Make the lemon butter sauce:

In a small sauté pan, heat half the butter with the white wine and lemon juice. Bring to a boil. Add the tomato and chili flakes.

Add the rest of the butter. Reduce until nice and thick. Finish with chopped parsley

Serve the finished shrimp with lemon butter sauce and steamed broccolini.

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