It’s time to bring fresh and vibrant flavors to the table. What better way to celebrate the season than with a playful twist on one of Rhode Island’s most beloved coastal dishes — the stuffie? Traditionally made with stuffed quahogs, this version swaps out the shell for succulent jumbo shrimp, packed with a savory crab and pepperoni filling. The result? A dish that’s elegant yet packed with bold, briny flavors, perfect for any spring gathering. Whether enjoyed at a breezy seaside picnic or alively dinner party, these stuffed shrimp bring a true taste of New England’s coastal charm to your plate.
STUFFIE-INSPIRED CRAB & PEPPERONI STUFFED SHRIMP
A nod to the classic New England stuffie, these buttery, flavorful stuffed shrimp are the perfect appetizers for effortless entertaining!
Ingredients:
For the stuffing:
4 Tbsp butter
1/2 cup finely diced pepperoni
1 finely diced red bell pepper
1 small diced onion
2 finely diced celery stalks
2 eggs, beaten
1 1/2 sleeves butter crackers, crumbled into fine crumbs
1/4 cup vegetable stock 1 cup crab claw meat Salt & pepper, to taste
For the shrimp
10 jumbo shrimp, peeled but tails on
4 Tbsp melted butter (for baking)
For garnish
Lemon wedges
Chopped parsley
Instructions:
Sauté the Base: Melt butter in a pan and crisp up the diced pepperoni. Add red bell pepper, onion, and celery, cooking for 10-15 minutes until soft and fragrant. Let cool to room temperature.
Make the Filling: Beat eggs and stir them into the cooled mixture. Add butter cracker crumbs and vegetable stock, then gently fold in the crab meat. Season with salt and pepper, mixing until combined.
Prepare the Shrimp: Butterfly each shrimp by making a shallow slit along the back, slicing slightly deeper (without cutting through), then gently opening it up to create a pocket for stuffing.
Assemble & Make-Ahead: Spoon a small amount of crab stuffing into each butterflied shrimp. Arrange on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate until ready to bake.
Bake & Serve: Preheat the oven to 425°F. Spoon about 1 tsp melted butter over each stuffed shrimp. Bake for 18-20 minutes, until the shrimp are opaque and the stuffing is golden brown.
Serving Suggestions
Pair these stuffed shrimp with a crisp white wine, a side of fresh spring greens, and some warm, buttery rolls for the ultimate New England-inspired spread. This dish is New England springtime on a plate — bold, briny, and bursting with coastal flavor. Who’s adding this to their spring dinner party menu? •
Recipe by Courtney Hamann. Check out more recipes by her brand Rhode to Good Food on insta @rhodetogoodfood
