Colossal BBQ Shrimp with Crab Cake Stuffing

Main Course

Recipe courtesy of Wicked Good Barbeque

Serves 8



  • 3 cups water
  • ½ cup kosher salt
  • ½ cup packed brown sugar
  • 3 bay leaves
  • 2 tablespoons white peppercorns
  • 8 giant shrimp, 3 to 4 ounces each



  • 1½ medium carrots, peeled and cut into ¼ inch dice 
  • 1½ ribs celery, cut into ¼ inch dice 
  • 1 medium onion, cut into ¼ inch dice 
  • 1 tablespoon minced garlic
  • 2 tablespoons unsalted butter 
  • ¼ cup mayonnaise
  • Zest of 4 lemons 
  • 1 tablespoon chopped fresh thyme 
  • ¼ cup freshly chopped fresh parsley 
  • 2 teaspoons Old Bay Seasoning
  • 1 cup panko or bread crumbs 
  • 2 cups lump crabmeat 
  • Kosher salt and freshly cracked black pepper, to taste

Colossal BBQ Shrimp with Crab Cake Stuffing


Click image to enlarge



To make the brine: In a large saucepan over high heat bring the water, salt, sugar, bay leaves, and peppercorns to a rolling boil. Remove from heat and chill until it reaches a temperature lower than 41°F (5°C).

Remove the shells of the shrimp, leaving the tail on, and butterfly them from the belly side; devein. Place the shrimp in the brine with 2 cups (475 ml) ice and keep cold.

Brine for 25 minutes. Drain and pat dry.

To make the crab cake stuffing: In a sauté pan over medium-Iow beat, cook carrots, celery, onion, and garlic in the butter until tender, 5 to to minutes. Remove from heat and let cool.

Transfer to a bowl and stir in mayonnaise, lemon zest, thyme parsley, Old Bay Seasoning, and pqnko. Gently fold in the crabmeat, trying to keep the chunks intact (we like to really see the crab). Season with salt and pepper.

Prepare smoker and bring temperature to 300°F.

While the smoker is heating, stuff the shrimp. Place about ½ cup of stuffing in your hands and shape into an oval. Position inside a shrimp, wrapping the tail up and over it. Repeat with remaining shrimp.

Place the shrimp in a buttered 9 x 12-inch baking dish, or directly on the smoker grate, and smoke for 8 to 10 minutes or until the shrimp are pink and no longer translucent, or until an instant read thermometer inserted in the meat of the shrimp registers 145°F. Remove from the smoker and serve hot.


Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive