Shrimp And Crab Stuffing For Everything Fish Beef Chicken P Recipes

SHRIMP AND CRAB STUFFING FOR EVERYTHING (FISH, BEEF, CHICKEN, P

Shrimp and Crab Stuffing for Everything (Fish, beef, chicken, p image

This is the absolute best stuffing for whatever you want to stuff--my family mainly likes to stuff it into their mouths as fast as possible!!! I use the already cooked shrimp so prep time is minimal. I have made this as just a side dish, we like it so much.

Provided by Georgia Girl

Categories Crab

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb cooked shrimp, chopped
1/2 lb white crab meat, picked and chopped
1/2 bunch green onion, chopped finely (use some of the green tops)
1/4 cup chopped fresh parsley
1 (14 ounce) package pepperidge farm cornbread stuffing mix
1/4 cup sherry wine or 1/4 cup marsala wine
1 egg
1/2 cup melted butter
salt and pepper

Steps:

Pick shell bits, if any, out of the crab, and chop.
Melt the butter and let it cool while you chop the shrimp, onions and parsley.
Combine all ingredients and mix well.
Stuff into fish, beef, chicken, pork, mushrooms--whatever takes your fancy and cook according to the directions of whatever you stuffed.
If cooking alone as a side dish, bake at 350 degrees for 25 minutes.

Nutrition Facts : Calories 762.2, Fat 30.5, SaturatedFat 16.1, Cholesterol 280.4, Sodium 2751.3, Carbohydrate 79.2, Fiber 14.7, Sugar 5.3, Protein 38.5

ALL PURPOSE CRAB STUFFING

All Purpose Crab Stuffing image

Use for stuffing shrimp or mussels. It would also make a very good stuffed flounder. I LOVE this recipe and I am proud of it! I made it up all by myself and it took me two years to perfect it.

Provided by Pot Scrubber

Categories Crab

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1 large green onion, white and green part minced and chopped
2 tablespoons roasted red peppers (or jarred minced pimentos)
1/2 lb crabmeat (I always use vacuum packed packaged and press it dry through a mesh strainer)
2/3 cup fresh breadcrumb (about 2 slices of white bread processed in your food processor)
1 egg, beaten
1/2 teaspoon Old Bay Seasoning
1/3 cup mayonnaise (Hellman's or Best brand)
4 tablespoons fresh parsley (minced very finely)
paprika, for lightly sprinkling

Steps:

Mix all ingredients in a bowl.
For stuffed shrimp -- butterfly them and put one tbsp of mixture on top and bake at 350 for 10-12 minutes. Use the biggest shrimp you can find!
For mussels -- place one tbsp of mixture on top of mussels and bake at 350°F for 10-12 minutes. (I buy a two pound frozen bag of New Zealand Mussels on the half shell from Fiesta Market. Just thaw -- top with some stuffing mixture and bake. Delicious!).
Makes enough for generously stuffing 20 large shrimp or 2 lbs of mussels on the half shell.
Sometimes I will drizzle melted butter over each stuffed mussel or shrimp but do so very very lightly. I will melt butter in the micro and then using a 1/8 tsp measuring spoon pour on each shrimp/mussel. Too much butter and it will become too rich.
Lightly sprinkle paprika over all.
I love this.

Nutrition Facts : Calories 434.1, Fat 18.1, SaturatedFat 3.2, Cholesterol 150.8, Sodium 1648.5, Carbohydrate 37.2, Fiber 2.3, Sugar 5.2, Protein 29.6

FLOUNDER WITH SHRIMP STUFFING

Flounder with Shrimp Stuffing image

The delicious shrimp-herb stuffing makes this fish recipe special enough for company. But it really isn't hard to make, and since our family enjoys fish, we eat it often. -Marie Forte, Raritan, New Jersey

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 21

Ingredients

STUFFING:
6 tablespoons butter, cubed
1 small onion, finely chopped
1/4 cup finely chopped celery
1/4 cup finely chopped green pepper
1 pound uncooked shrimp, peeled, deveined and chopped
1/4 cup beef broth
1 teaspoon diced pimientos, drained
1 teaspoon Worcestershire sauce
1/2 teaspoon dill weed
1/2 teaspoon minced chives
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1-1/2 cups soft bread crumbs
FISH:
6 flounder fillets (3 ounces each)
5 tablespoons butter, melted
2 tablespoons lemon juice
1 teaspoon minced fresh parsley
1/2 teaspoon paprika
Salt and pepper to taste

Steps:

Preheat oven to 375°. In a large skillet, melt butter. Add onion, celery and green pepper; saute until tender. Add shrimp; cook and stir until shrimp turn pink. Add broth, pimientos, Worcestershire sauce, dill, chives, salt and cayenne; heat through. Remove from heat; stir in bread crumbs., Spoon about 1/2 cup stuffing onto each fillet; roll up. Place seam side down in a greased 13x9-in. baking dish. Drizzle with butter and lemon juice. Sprinkle with seasonings. Bake, uncovered, 20-25 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 357 calories, Fat 23g fat (14g saturated fat), Cholesterol 187mg cholesterol, Sodium 476mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.

SHRIMP AND CRAB STUFFED FISH

Shrimp and Crab Stuffed Fish image

The original recipe uses trout, but I really like it with a nice, firm white fish like grouper or snapper. The shrimp and crabmeat stuffing should hold together loosely. It calls for 1/4 cup + 2 tbsp fine, dry bread crumbs, but I couldn't get Zaar to take that. If necessary, you can add up to 1/2 cup additional fine, dry breadcrumbs to the stuffing mixture to achieve your desired consistency.

Provided by breezermom

Categories Crab

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

3/4 cup onion, finely chopped
1/2 cup green pepper, finely chopped
1 clove garlic, minced
2 tablespoons butter, melted
1/4 lb crabmeat, drained and flaked (fresh is preferred over canned)
1/4 lb frozen cooked salad shrimp, thawed
1/4 cup fine dry breadcrumb
2 tablespoons fine dry breadcrumbs
1 tablespoon fresh parsley, minced
1 tablespoon fresh chives, minced
1/4 teaspoon salt
1/8 teaspoon pepper
2 3/4 lbs fish fillets, preferably snapper, grouper, mahi mahi, trout (4 nice sized fillets)
2 tablespoons butter, melted

Steps:

Saute the onion, green pepper, and garlic in 2 tbsp butter in a large skillet over medium heat, stirring constantly, until tender. Remove from heat.
Stir in the crabmeat, shrimp, breadcrumbs, parsley, chives, salt and pepper. Set aside.
Cut a slit in the middle of each fish fillet, being careful not to cut all the way through the fillet. Brush the cavity with 2 tbsp melted butter; spoon the reserved crabmeat stuffing evenly into the fish.
Place fish in an shallow 3-quart baking dish that has been sprayed lightly with cooking spray; cover and bake at 350 degrees for 15 minutes.
Uncover and bake an additional 30 minutes or until the fish flakes easily when tested with a fork. (Thinner fillets will require less time) Serve immediately.

SHRIMP AND CRAB STUFFING- FOR CHICKEN OR FISH

Shrimp and Crab Stuffing- for Chicken or Fish image

I've had this with skinless boneless chicken breasts and salmon, although I'm sure it has multiple other uses, such as stuffing whole fish or fish fillets. The whole stick of butter might not be necessary- the moistness of the stuffing depends on how much butter you use, so be sure to add it gradually.

Provided by Kim_150

Categories Crab

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 lb shrimp, peeled, cooked, and chopped
2 (6 ounce) cans crabmeat
5 green onions, with greens, chopped
1/4 cup fresh parsley, chopped
0.5 (15 ounce) can breadcrumbs
1/4 cup red wine
1 egg
1/2 cup butter, melted
1/2 teaspoon garlic salt
1/2 teaspoon pepper

Steps:

Mix all ingredients except butter together.
Mix in half of butter, then gradually add more until the stuffing reaches desired texture.
Stuff into chicken or fish, and secure with toothpicks if desired.
Bake or grill until cooked.

Nutrition Facts : Calories 429.5, Fat 19.8, SaturatedFat 10.7, Cholesterol 214.9, Sodium 969.8, Carbohydrate 27.7, Fiber 2, Sugar 2.6, Protein 32

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