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Crab Stuffed Shrimp Wrapped in Salmon

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mrsbakerskitchen115.1911 days ago3 min read

This mouthwatering seafood dish features succulent shrimp stuffed with a flavorful crab mixture, elegantly wrapped in tender salmon, and coated with a sweet and spicy honey jerk sauce. Perfect for impressing guests at a dinner party or indulging in a luxurious weeknight meal, this recipe is both a feast for the senses and a harmony of tastes and textures.

Ingredients

🦀 200g crab meat
🍤 12 large shrimp, peeled and deveined
🍣 6 slices of salmon
🌿 1 tablespoon fresh parsley, chopped
🧄 2 cloves garlic, minced
🍋 1 tablespoon lemon juice
🌶️ 1 teaspoon jerk seasoning
🍯 2 tablespoons honey
🫒 1 tablespoon olive oil
🌶️ 1 tablespoon soy sauce
🧂 Salt and pepper to taste

Instructions

1- Preparation of Stuffing:

In a bowl, combine the crab meat, minced garlic, chopped parsley, lemon juice, jerk seasoning, and a pinch of salt and pepper. Mix well to combine all the ingredients.

2- Prepare the Shrimp:

Using a small knife, make a slit along the back of each shrimp to create a pocket for the stuffing.
Fill each shrimp with about a tablespoon of the crab mixture, pressing gently to secure it in place.

3- Wrap in Salmon:

Lay out a slice of salmon, place the stuffed shrimp at one end, and gently roll the salmon around the shrimp. Repeat for each shrimp.
Secure with a toothpick if necessary.

4- Prepare the Honey Jerk Sauce:

In a small saucepan, combine the honey, soy sauce, and olive oil. Heat gently and stir until well combined. Remove from heat.

5- Cook:

Preheat the oven to 375°F (190°C).
Place the salmon-wrapped shrimp on a baking tray lined with parchment paper.
Brush generously with the honey jerk sauce.
Bake in the preheated oven for 15-20 minutes, or until the shrimp is cooked through and the salmon is nicely glazed.

6- Serve:

Remove from the oven and allow to cool slightly before serving.
Drizzle with any remaining sauce and garnish with fresh parsley.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Equipment: Knife, bowl, small saucepan, baking tray, parchment paper