Crawfish-Stuffed Shrimp with Creole Rice
Makes 4 servings
  • 12 colossal fresh shrimp, peeled and deveined (tails left on)
  • ½ cup unsalted butter
  • 1 cup finely diced yellow onion
  • ½ cup finely diced celery
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon minced garlic
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • ½ to 1 teaspoon cayenne pepper
  • 1 cup cooked crawfish tails, chopped
  • 2 tablespoons dry vermouth or white wine
  • 2 cups fresh bread crumbs, divided
  • 2 tablespoons freshly grated Parmesan cheese Creole Rice (recipe follows)
  1. Preheat oven to 400°. Line a baking sheet with parchment paper.
  2. Using a sharp paring knife, butterfly shrimp by slicing lengthwise from tail into meat along inner curl, cutting into but not through each shrimp. Fold flaps open to create a flat surface for stuffing. Cover and refrigerate.
  3. In a large skillet, melt butter over medium-high heat. Add onion and celery; cook until onion turns translucent, about 5 minutes. Add parsley, rosemary, garlic, salt, and peppers, stirring to combine. Add crawfish and vermouth; cook for 5 minutes. Add 1 cup bread crumbs and Parmesan. Stir, and add remaining 1 cup bread crumbs if mixture is too watery. As you incorporate bread crumbs, add a bit of water, if necessary, to thin it out. (The mixture should have a moist consistency but still be firm enough to keep its shape when stuffed into the shrimp.)
  4. Lay shrimp on prepared pan, flat side up. Place 1 tablespoon stuffing onto each shrimp, and shape it into a mound. With leftover stuffing, go back to each shrimp, and add more until it is all used up.
  5. Bake until shrimp are cooked through and tops begin to brown, about 20 minutes. Divide Creole Rice among 4 plates, and top each with 3 shrimp.
  6. Note: If crawfish tails are not available, substitute crabmeat.
Note: If crawfish tails are not available, substitute crabmeat.
Recipe by Louisiana Cookin at