Nutrition info - Recipes

Crawfish Stuffed Shrimp

Stuffed shrimp can make a great appetizer or a satisfying entree. Enjoy a plate of these mouth-watering gems.

Crawfish Stuffed Shrimp


For 4 people

  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 4 celery stalk
  • 1 onions, raw
  • 1 pound(s) crawfish, tail meat
  • 1/2 cup(s) mayo
  • 1/2 cup(s) japanese style panko breadcrumbs
  • 1/2 cup(s) bread crumbs, dry, grated, plain
  • 20 raw large shrimp, tail off, peeled, & deveined
  • 2 ounce(s) butter
  • 1/2 teaspoon(s) shallots
  • 1/2 teaspoon(s) minced garlic
  • 1 pinch(es) saffron ribbons
  • 1 tablespoon(s) sherry
  • 1 cup(s) heavy cream
  • 10 crawfish tails


Pulse in food processor peppers, celery and onion; put in bowl. Add tail meat to processor and pulse until ground. In bowl incorporate meat and half the pepper mixture. Add mayonnaise and cracker crumbs; mix. Form into balls; roll in breadcrumbs. Arrange shrimp on heatproof plate; place the tail mixture on fan. Pull fan down; secure with toothpick. Place in 350-degree oven for 10 minutes, until golden brown. Over low heat melt butter in sauté pan. Add shallot, garlic and saffron; sauté 30 seconds. Deglaze pan with sherry; add cream. Cook until sauce thickens; divide onto 4 plates. Arrange shrimp on top of sauce. Garnish with tail meat and parsley.

Nutrition facts

  • Kcal: 925.38 kcal
  • Fibers (g): 4.01g
  • Sodium (mg): 1970.04mg
  • Carbs: 34.56g
  • Fat: 40.69g
  • Saturated fat (g): 12.32g
  • Proteins: 101.93g