Cooking with Less Kilowatts: Summer Corn and Crab Stuffed Shrimp

By Stacie Morgan, July 14, 2016, Recipes

Welcome to Cooking with Less Kilowatts! There is nothing better than sitting down in the evening to enjoy a delicious home-cooked meal. But did you know that changing what you do in the kitchen can make an impact on your monthly electricity bill? Each week, I will help you find ways to cook using less energy while still getting a satisfying, flavorful meal. Trust me – I won’t just tell you to do everything in the microwave. I’ll help you cut down on your energy consumption. 

Summertime is one of the best seasons to try recipes using fresh, seasonal produce along with proteins that cook fast and don’t take a lot of effort. Nobody likes getting hot and uncomfortable trying to cook a meal; it’s already a struggle climbing into that 150-degree car in the sun without melting! Keep your kitchen cool and your stomach satisfied with this fast, easy, and flavorful summer corn and crab stuffed shrimp recipe.

Cooking with Less Kilowatts: Summer Corn and Crab Stuffed Shrimp

This meal cooks in under 10 minutes, making it an excellent low energy use recipe!  Seafood is something I like to use during the summer time because it’s fresh, quick, and light. Even with a decadent crab stuffing and rich garlic butter sauce, this shrimp dish doesn’t feel heavy. Pair the shrimp with a simple side salad and this is a complete meal!

Cooking with Less Kilowatts: Summer Corn and Crab Stuffed Shrimp

I like to amp up the flavor and summer feel of the crab stuffing by using a few different produce items instead of classic crab stuffing ingredients. Sweet summer corn on the cob is in season and extremely budget friendly. It pairs really well with the bacon, garlic, and sweet crab in the stuffing.

Cooking with Less Kilowatts: Summer Corn and Crab Stuffed Shrimp

The use of sweet bulb onion instead of a regular onion gives a less harsh onion flavor that really works well with the quick cooking time. The orange bell pepper instead of the usual red and green bell peppers is a great swap because they are abundant at the store in the summer, sweet, mild flavored, and colorful! The orange color with the yellow of the corn and the pop of green parsley makes these shrimp very appealing to the eye. I skip using any egg in the crab stuffing for binding purposes because of the quick cooking time.

All in all, this recipe is very easy to make, delicious, and satisfying! Notice in the directions I use a lid over the shrimp once I add them to the hot melted butter/garlic/pepper sauce in the pan. This helps cook them through and start getting some heat into the stuffing before moving the pan to the oven. Follow the directions below to make this low energy use, efficient, easy meal full of tasty ingredients! Don’t forget to serve the finished stuffed shrimp with a few extra small lemon wedges to squeeze on before eating!

Summer Crab and Corn Stuffed Shrimp

 Ingredients:

  • 12 Extra Large Gulf shrimp (1 lb. weight)
  • 12 oz. Crab meat
  • ¼ c. Orange bell pepper, finely diced
  • ¼ c. Curly parsley, finely diced
  • 1 Sweet bulb onion’s bulb, finely diced (white part only)
  • 3 Large garlic cloves, pressed or finely minced
  • 1 Large fresh ear of corn, kernels cut off
  • ¼ c. Real crumbled bacon bits
  • 1 tsp. Old Bay seasoning
  • 3 tbsp. Plain bread crumbs
  • ½ c. Mayonnaise
  • ½ Large fresh lemon’s juice
  • ¼ c. Sweet cream, salted butter
  • ¼ tsp. Black pepper

Directions:

Cooking with Less Kilowatts: Summer Corn and Crab Stuffed Shrimp

1) Remove all the shell except the very end of the tail from the shrimp. Using a sharp knife, cut along the under side of the shrimp far enough to remove any veins and fan out without cutting all the way through to butterfly them as shown (opposite side as when deveining).

2) Prep the produce as directed in ingredients list by dicing, mincing, or cutting produce for the crab filling.

Cooking with Less Kilowatts: Summer Corn and Crab Stuffed Shrimp
3) Add the crab meat, bell pepper, parsley, onion, 2 of the garlic cloves, corn, bacon bits, and old bay seasoning to a mixing bowl and mix.

Cooking with Less Kilowatts: Summer Corn and Crab Stuffed Shrimp

4) Add the bread crumbs, mayonnaise, and lemon juice into the mixing bowl with the crab meat. Mix everything together.

5) Spoon a large spoonful of filling into the butterflied side of the shrimp and press it down to an egg shaped ball. Press the tails down around the filling as shown.

Cooking with Less Kilowatts: Summer Corn and Crab Stuffed Shrimp

6) Melt the butter in a large oven safe pan over medium heat and add the 3rd pressed garlic clove and black pepper in with it.

7) Mix this around to get the garlic and pepper spread out throughout the butter in the pan.

Cooking with Less Kilowatts: Summer Corn and Crab Stuffed Shrimp

7) Place the stuffed shrimp in the pan and let cook on medium heat with a lid on the stove top for 4 minutes until shrimp is becoming opaque and butter is starting to turn golden in color.

8) Remove the lid and move the pan to the oven on a middle rack under the broiler on high for 4 – 5 minutes or until shrimp are fully cooked and the stuffing is golden on top.

Cooking with Less Kilowatts: Summer Corn and Crab Stuffed Shrimp

Now that’s a stuffed shrimp!

Check in next week for another Cooking with Less Kilowatts series entry ready to help you create delicious, homemade recipes while keeping energy use and effort to a minimum!

Recipe and Images by Stacie Morgan

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About 

Stacie is a Texas A&M graduate using her animal science education and passion for food to get creative in the kitchen. She previously worked in business before becoming a mom to a special little boy. She's excited to share recipes her family enjoys at home - and they may even help you save energy and be more green in the kitchen.

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