Ingredients
Equipment
Method
- In a large bowl, mix softened cream cheese, crab meat, shredded cheddar, diced jalapeños, panko bread crumbs, and Cajun seasoning until fully combined. Form into golf ball-sized portions.
- Butterfly each shrimp by slicing down the back about three-quarters of the way through. Do not cut completely. Open the shrimp flat like a book.
- Place one crab ball onto each butterflied shrimp. Fold the shrimp around the stuffing. Tuck the tail into the crab mixture to help hold everything together.
- Preheat smoker to 225°F with applewood or other mild wood. Place stuffed shrimp on lightly greased grates or on a smoker-safe tray.
- Smoke for 20 minutes. The shrimp should start turning pink and the stuffing should begin to firm.
- While smoking, melt butter and mix with Cajun seasoning for the baste.
- After 20 minutes, brush shrimp generously with Cajun butter. Close lid and smoke for 10 more minutes until shrimp are fully cooked and stuffing is hot throughout.
- Remove from smoker. Rest for 2 to 3 minutes. Serve immediately while warm.
Nutrition
Notes
Use jumbo shrimp (16/20 count or larger) for best results. Smaller shrimp don't have enough surface area to wrap around the stuffing. Make sure cream cheese is softened before mixing. Hard cream cheese creates lumps in the stuffing.
Don't cut shrimp completely through when butterflying. Keep the two halves connected.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 300°F oven for 8 to 10 minutes. The stuffing will soften when cold but firms back up when reheated.