From The DIVA'S Kitchen: Stuffed Shrimp

This particular dish first debuted in my kitchen 2 years ago as I was getting ready to host my Easter Dinner. It's my preference to have seafood on this holiday and since we are Maryland folks - anything with crabmeat is always a winner!!



For a great "plate" and delicious taste - I like working with colossal shrimp. These beauties are HUGE, butterfly easily and take stuffings incredibly well. The key? Don't overcook - it makes them rubbery and tough. To ramp it up a notch, I flavor the crabmeat filling with finely chopped chives, Old Bay and fresh minced garlic. Wrapping the shrimp in thin slices of bacon (I'm partial to a maple-flavored or peppered version), then brushing them with melted herb butter while baking REALLY adds an amazing smoky level - you'll want to lick the shells, I promise!!


A creamy, spicy mayonnaise-based crab filling is generously heaped into butteflied colossal shrimp

Thin slices of bacon are tightly wrapped around the shrimp, which are then brushed with melted garlic-herb butter



Hot from the oven and ready to eat!!!