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Maggiano's Little Italy Crab and Shrimp Imperial Recipe
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Maggiano's Little Italy Crab and Shrimp Imperial Recipe

Maggiano's Little Italy Crab and Shrimp Imperial is a rich, savory dish featuring tender shrimp and crabmeat baked in a creamy, seasoned sauce with a crispy breadcrumb topping, offering a luxurious blend of seafood flavors. Make our Maggiano's Little Italy Crab and Shrimp Imperial Recipe at home. With our Secret Restaurant Recipe your Crab and Shrimp Imperial will taste just like Maggiano's Little Italy.
Prep Time55 minutes
Active Time15 minutes
Total Time1 hour 10 minutes
Course: Appetizer, Dinner, Lunch, Main Course, Party Recipe
Cuisine: Italian, Seafood
Keyword: Crab, Maggiano's Little Italy, Shrimp

Ingredients

  • 16 Jumbo Shrimp peeled and deveined
  • 1/4 cup White Wine
  • Freshly squeezed Juice of 1 Lemon
  • Paprika for dusting
  • 2 tablespoons Clarified Butter
  • 1 teaspoon Red Pepper Flakes
  • 1 cup Orzo, cooked with 2 tablespoons finely diced Red Bell Pepper, 2 tablespoons finely diced Red Onion and 1 tablespoon finely chopped Chives
  • 1 cup Creamy Lobster Sauce store bought or homemade, of choice
  • 1 ounce Garlic Butter

Imperial Stuffing

  • 1 pound fresh Lump Crab Meat picked over (pick through crab meat carefully to remove any bits of shell or cartilage)
  • 1 cup Mayonnaise
  • 1/8 teaspoon Tabasco Sauce
  • 1/2 teaspoon freshly squeezed Lemon Juice
  • 1/8 teaspoon Worcestershire Sauce
  • 1/8 teaspoon Old Bay Seasoning
  • 1/4 cup fresh Breadcrumbs
  • 1/4 teaspoon Salt

Instructions

  • Preheat oven to 450°F.
  • In a medium bowl, add all Imperial Stuffing ingredients. Mix until thoroughly blended.
  • Split each shrimp along bottom, so that shrimp rests flat on pan and tails curl over top (See photo above.)
  • Stuff each shrimp with about 1 1/2 ounces prepared Imperial stuffing.
  • Carefully place shrimp on a buttered pan or casserole.
  • Sprinkle with lemon juice and white wine.
  • Dust with paprika.
  • Place in preheated oven and bake 7 - 9 minutes, or until tails curl and stuffing is lightly browned.
  • While shrimp are baking, place clarified butter and red pepper flakes in a small sauté pan.
  • Place pan over medium heat. Cook for about 30 seconds.
  • Add precooked orzo to pan and cook, stirring, just until orzo is hot.
  • Remove from heat and spoon orzo onto a serving plate (See photo above for serving idea from Maggiano's Little Italy).
  • Place lobster sauce in a clean sauté pan.
  • Place pan over medium heat.
  • Add garlic butter and stir to melt.
  • When sauce is hot, remove from heat and add to serving plate.
  • Carefully place cooked shrimp on plate, resting in the lobster sauce in front of the orzo.
  • Serve hot with a lemon wedge.

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