Crab Stuffed Shrimp with a Creamy Basil Garlic Sauce

These delightful extra large fresh water shrimp are perfect for stuffing. Just like Forest Gump, I love my shrimp cooked any which way, but these full-bodied shrimp are full of crab with a wonderful garlicy and lemon taste to them.

Wrapped in bacon to hold in all the flavourful stuffing, these tasty shrimp can be served as an appetizer or as an entree.

Zesty, tangy and rich….they are truly tempting to your taste buds!


10 uncooked freshwater shrimp ( extra large – 12-15 count shells on )
1 can crab meat, drained
1/2 cup panko bread crumbs
1 tbsp lemon juice
1 tsp worchestshire sauce
2 tsp dijon mustard
1-2 cloves garlic, chopped finely or pressed
1/2 green onion, chopped finely
1 egg
1 tsp chilli peppers or 1 tsp crushed chillies from the jar
1 tbsp parsley dried or fresh chopped
salt and pepper to taste
5 strips of lean bacon – slice in half

Basil Garlic Sauce

2 tbsp butter
1 tsp garlic powder or garlic plus, or minced fresh garlic
2-3 tsp prepared pesto ( olive oil garlic pesto is what I used )
1 tbsp cornstarch
1/4 cup milk or cream
1/4 white wine or cooking wine
1 tsp parsley
black pepper

Add the butter to a small sauce pan and heat. Add the milk and wine and the remainder of the ingredients. Cook on a medium heat then add the cornstarch ( in cold water ) to the sauce. Allow to thicken for a few minutes.


Remove shells from the shrimp, keeping the tail in tact. Set aside on a plate. Mix together all of the stuffing ingredients.

Open the backs of the shrimp where they are already sliced. Begin addin the stuffing to the shrimp and add as much as necessary for a full looking shrimp. ( There might be some leftover stuffing so make sure you use as much as you like. Place each shrimp on half of the strip of bacon and wrap around the shrimp and secure with a toothpic.

Once the shrimp are done, place them on a rack or tray in order to allow the fat to drip from the bacon. Place them in a 350 degree pre-heated oven and cook for approximately 20 – 30 minutes. ( I did not turn them but you can gently turn them on the side if the bacon is not cooking as well on the bottom. )

Turn on the broiler for approximately 10 minutes in order to brown the stuffing and to crisp up the bacon.

Serve with the creamy basil garlic sauce and lemon wedges. Garnish with parsley.

Serves 2- 4


9 Comments Add yours

  1. Melanie/Sunshine says:

    This dish was a huge hit at my house. Thank you for creating the website

    1. Sprat says:

      Melanie, I am so glad that you and your family enjoyed it! I did it twice myself last weekend….and everyone loved them too! 🙂 I am so glad that you are enjoying the site, and I really appreciate you taking the time to comment…it means a lot.

      Cheers !

  2. Laura says:

    This looks incredible. I am going to try it tonite with some fresh water prawns I bought today (6 to a pound!, huge!). I can’t wait and will be sure to let you know how we liked it.

    1. Sprat says:

      Glad you came across my blog Laura…and I hope you enjoy the shrimps as much as we did! Enjoy….let me know what you think!

  3. Laura says:

    Just checking back to let you know we really enjoyed these. It was a bit more work than I anticipated, but well worth it. Thanks for a wonderful recipe.

    1. Sprat says:

      Thanks for letting me know the shrimp turned out Laura. I found them a bit of work the first time, but the second time….after I knew what I was doing…they were a breeze!

      Practice makes perfect so they say! 🙂

  4. It made me hungry just reading the recipe. Going to try this over the weekend

  5. Ed Hershberger says:

    I made this as a main course for 8 people last Saturday and it was a huge hit! I served it over asparagus and roasted red pepper fettuccine. I made a little extra sauce for the pasta. It was a little prep intensive but it all came together beautifully to rave reviews!

    1. Sprat says:

      Thanks for your comments Ed…very much appreciated!

      I agree they are a bit labour intensive…but like you, I was so glad that I prepared it….and I am glad that you got rave reviews!

      Good food…takes time 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s