Best 2 Crab Smothered Shrimp Recipes

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"Crab smothered shrimp" is a delectable seafood dish that tantalizes the taste buds with its rich flavors and textures. Originating from the vibrant culinary heritage of the Southern United States, this dish has gained immense popularity worldwide, captivating seafood enthusiasts with its harmonious blend of succulent shrimp enveloped in a velvety crab sauce. Whether you're a seasoned chef seeking culinary inspiration or a home cook yearning for a special meal, this article will guide you through the intricacies of preparing the ultimate crab smothered shrimp, ensuring an unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

SMOTHERED SHRIMP IN CRAB-MEAT GRAVY



Smothered Shrimp in Crab-Meat Gravy image

Alexander Smalls, the chef and an owner of two Harlem restaurants, the Cecil and Minton's, serves this dish over grits as an appetizer at Christmas, but it's hearty enough for a meal at almost any time of year. It is a recipe rooted in the culinary traditions of the South Carolina coast and benefits mightily from the use of fresh shrimp and crab.

Provided by Sam Sifton

Categories     dinner, appetizer

Time 1h10m

Yield 6 to 8 servings.

Number Of Ingredients 18

8 tablespoons unsalted butter
2 tablespoons olive oil
4 cloves garlic, peeled and finely chopped
1 large Spanish onion, diced
2 ribs celery, diced
1 red bell pepper, diced
1 1/4 cups all-purpose flour
2 tablespoons fresh sage leaves, rubbed
1 tablespoon fresh thyme leaves, finely chopped
1/2 cup dry sherry
1/4 cup Worcestershire sauce
3 pinches nutmeg
2 pinches cayenne pepper
3 to 4 cups clam juice, or fish or chicken stock
1 tablespoon tomato paste
Kosher salt and freshly ground black pepper to taste
3 pounds large shrimp, shelled and butterflied
1 1/2 pounds jumbo lump crab meat.

Steps:

  • In a large, heavy-bottomed pot or Dutch oven set over medium heat, melt butter with olive oil. When the butter begins to foam, add garlic, onion, celery and pepper, and sauté until onion is translucent, stirring often, approximately 10 minutes. Adjust heat to high, add flour and stir briskly to make a blended, smooth roux. Continue cooking until the roux begins to brown, about 5 minutes. Reduce the heat to medium low, and continue to cook, stirring often, for an additional 20 to 30 minutes, until the mixture has turned a deep brown. Be careful not to burn it.
  • Add sage, thyme, sherry, Worcestershire sauce, nutmeg, cayenne pepper and clam juice or stock, and stir to combine, then return the heat to medium. When the mixture begins to simmer, add tomato paste, and season with salt and pepper. Cook for approximately 15 minutes, stirring often. Add shrimp, cook 3 to 4 minutes, then gently fold in the crab meat and simmer an additional 2 to 3 minutes to heat through. Serve ladled over stone-ground grits.

Nutrition Facts : @context http, Calories 466, UnsaturatedFat 8 grams, Carbohydrate 25 grams, Fat 18 grams, Fiber 3 grams, Protein 48 grams, SaturatedFat 9 grams, Sodium 2214 milligrams, Sugar 3 grams, TransFat 1 gram

CRAB SMOTHERED SHRIMP



Crab Smothered Shrimp image

I have had this recipe for years, handwritten. No idea where it came from originally, but what a great dish that really will impress guests.

Provided by Just Call Me Martha

Categories     Crab

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

24 large shrimp, shelled and deveined
2 tablespoons butter
1 small onion, finely minced
1 cup celery, finely minced
1/2 cup green pepper, finely minced
1 tablespoon fresh parsley, chopped
1 lb fresh crabmeat (or canned if necessary)
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 teaspoon thyme
1 dash Tabasco sauce
1/2 cup seasoned dry bread crumb
1 egg, beaten
1 cup light cream
1/2 cup butter
2 cloves garlic, minced
1 dash paprika

Steps:

  • Split the raw shrimp lengthwise, so they can be opened flat, but do not cut all the way through.
  • Spread the shrimp flat in a 9" X 13" baking dish and set aside.
  • In medium skillet, melt 2 tbsp butter and then saute onion, celery and green pepper until onion is transparent.
  • Remove from heat.
  • Add parsley.
  • Toss this mixture with crabmeat.
  • Add seasonings, breadcrumbs, egg and cream.
  • Toss gently, but thoroughly.
  • Mound crab mixture on shrimp.
  • Melt 1/2 cup butter and add minced garlic. Pour over shrimp and crab mixture.
  • Sprinkle top with paprika and bake in 400 degree oven for 20 minutes.

Nutrition Facts : Calories 595.6, Fat 44, SaturatedFat 26.3, Cholesterol 300.1, Sodium 1535.7, Carbohydrate 17.7, Fiber 1.8, Sugar 2.9, Protein 32.9

Tips:

  • Use fresh seafood. The fresher the seafood, the better the dish will taste. If you can, buy live crab and shrimp.
  • Don't overcook the seafood. Seafood cooks quickly, so be careful not to overcook it. Otherwise, it will become tough and rubbery.
  • Use a variety of spices and seasonings. This will add flavor to the dish and make it more interesting.
  • Don't be afraid to experiment. There are many different ways to make crab smothered shrimp. Feel free to experiment with different ingredients and flavors until you find a recipe that you love.

Conclusion:

Crab smothered shrimp is a delicious and easy-to-make dish that is perfect for any occasion. With its creamy, cheesy sauce and succulent seafood, it's sure to be a hit with everyone who tries it. So next time you're looking for a seafood dish to make, give crab smothered shrimp a try. You won't be disappointed.

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