Spinach Artichoke Stuffed Shrimp
Spinach Artichoke Stuffed Shrimp
(Adjusted)
For the shrimp
▢ 2 lbs shrimp
▢ 2 tbsp smoked paprika
▢ 1 tbsp olive oil
▢ 1 tsp old bay
▢ 1 tsp garlic powder
▢ 1 tsp onion powder
▢ 1/2 tsp dried herbs
▢ 1/2 tsp pepper
For the filling
▢ 8 oz lump or claw crab meat optional
▢ 1 cup cooked spinach strain/chopped
▢ 6 oz chopped artichokes strain/chop
▢ 1/4 cup olive oil mayo
▢ 1/4 cup sour cream/Greek yogurt
▢ 2 Tbsp Neufchatel cream cheese
▢ 1/2 cup breadcrumbs
▢ 1/4 cup shredded Parm
▢ 1 tbsp minced garlic
▢ 1 tsp garlic powder
▢ 1 tsp dried herbs
▢ 1 tsp garlic salt
▢ 1 tbsp fresh lemon juice
▢ zest of lemon
For the Garlic Dill Sauce
▢ 2 tbsps olive oil
▢ 1 tbsps minced garlic
▢ 1 tsp fresh dill chopped
Instructions
Preheat oven to 350 degrees
Season the deveined, butterflied shrimp with a mix of olive oil, smoked paprika, Old Bay, garlic powder, onion powder, dried herbs, and pepper.
In a separate bowl, create the filling by combining lump or claw crab meat (optional), cooked and strained spinach, chopped artichokes, mayo, sour cream, cream cheese, breadcrumbs, Parm, minced garlic, garlic powder, dried herbs, and garlic salt.
Fill each butterflied shrimp with the prepared stuffing mixture.
Bake until the shrimp are cooked through and the stuffing is golden and bubbly.
Serve and savor the deliciousness of your homemade stuffed shrimp!