This is an amazing dinner or appetizer! I had some leftover sweet potato from pressure cooking my potatoes for the week, so this + crab cakes were our Saturday Night meal!
1-1.5 lbs. large shrimp
1/4 cup baked/mashed sweet potato
🌶2 tbsp. diced red bell pepper
2 tbsp. diced onion
2 garlic cloves, minced
1 tbsp parsley, chopped
dash of ancho chili powder & paprika
4 oz Crab Claw or Backfin (picked through)
4 oz Lump Crab Meat
Peel shrimp leaving the tail on. Gently devein the shrimp with a pairing knife, then butterfly the tops by slicing a little deeper than the vein, but taking care not to slice them all the way through. This will allow them to fold open for the stuffing mixture! ;) Carefully lay them out on a lined baking sheet (parchment or silpat) folded open with tails pointing up. Preheat oven to 400F.
Mix next 8 ingredients together until well combined. Gently fold in the lump Crab meat. Using a small spoon scoop about 1 tbsp. of the mixture and press it onto each shrimp. Repeat until all shrimp are stuffed. Bake for about 20 minutes or until golden. Remove and serve with slaw and Spice Orange Dip Sauce.
Alternative -> If you would like more of a dip presentation, you could use a pie dish, arrange the shrimp with tails pointing up, all the way around the edge of the dish, then add in the crab mixture and press down to cover pie plate, serve with french loaf slices.
This is wonderful with your choice of Slaw and a little Spicy Orange Dip Sauce!
Spicy Orange Dip Sauce
2 tbsp. Orane Marmelade
1 tbsp. ACV
1/2 tsp. red pepper flakes