Deviled Shrimp and Crab
Indulge in the bold, spicy flavors of Deviled Shrimp and Crab, a seafood lover's dream that brings the perfect balance of heat and richness to your plate. This irresistible dish features tender shrimp and succulent lump crab meat simmered in a creamy, zesty sauce infused with garlic, paprika, cayenne, and a splash of hot sauce for a devilishly good kick. Enhanced with sautéed onions, sweet red bell peppers, and a touch of Worcestershire for depth, this one-pan wonder is both comforting and gourmet. Perfectly paired with fluffy white rice or crusty bread to soak up every drop of the flavorful sauce, this 35-minute recipe is as impressive as it is easy to make. Garnished with fresh parsley and scallions, it's a vibrant, crowd-pleasing centerpiece for any dinner table.
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Recipe Information
Ingredients
- 1 pound raw shrimp, peeled and deveined
- 0.5 pound lump crab meat
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 0.5 cup yellow onion, finely chopped
- 0.5 cup red bell pepper, finely diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 teaspoons hot sauce (such as Tabasco or your favorite brand)
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper
- 1 teaspoon Worcestershire sauce
- 0.5 cup chicken or seafood stock
- 0.5 cup heavy cream
- 2 stalks scallions, thinly sliced, plus extra for garnish
- 1 tablespoon lemon juice
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley, chopped, for garnish
- optional cooked white rice or crusty bread, for serving
Instructions
Heat a large skillet over medium heat and add the butter and olive oil. Once melted, add the chopped onion and red bell pepper. Sauté for 3-4 minutes until softened.
Add the garlic and cook for 1 minute until fragrant.
Stir in the tomato paste, hot sauce, paprika, cayenne pepper, and Worcestershire sauce. Cook for 1-2 minutes until the mixture is well combined and aromatic.
Pour in the chicken or seafood stock and stir to deglaze the pan. Let the mixture simmer for 3 minutes to reduce slightly.
Add the heavy cream, stirring constantly, and let simmer for another 2 minutes until the sauce thickens slightly.
Season the shrimp with a pinch of salt and black pepper, then add them to the skillet. Cook for 3-4 minutes, stirring occasionally, until the shrimp turn pink and opaque.
Gently fold in the crab meat and scallions, being careful not to break up the crab too much. Cook for 1-2 minutes until heated through.
Stir in the lemon juice and adjust seasoning with additional salt and pepper, if needed.
Garnish with extra scallions and chopped parsley before serving.
Serve hot over cooked white rice or with crusty bread for dipping.
Nutrition Facts
Calories |
404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 290 mg | 97% | |
| Sodium | 983 mg | 43% | |
| Total Carbohydrate | 14.2 g | 5% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 3.3 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 708 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
