2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

Return to Recipes


At Dirk's
we carry many additional items to complete and complement your favorite recipe such as:
- Select Fresh   
- Fresh Breads
- Fresh Chips &
- Parchment Paper
    (by the sheet)
- Seafood Utensils
and more.....


Grilled Prawns with Truffled Crabmeat Stuffing with Scampi Sauce
  • Crab and truffle combined with garlic, butter and lemon scampi sauce on these succulent prawns will blow you away and become a grilling favorite.
  • Freshwater prawns are basically large shrimp but have a flavor profile similar to lobster tail. They work for almost any shrimp recipe but are particularly good for stuffing due to their size.
  • These prawns are perfect for grilling and are a great substitute for lobster tails if you want a surf and turf combo.
  • Pearled truffles are a new item for us, it has the look a feel of caviar but is made with only black truffles.

  • 8 large freshwater prawns, 3 to 4 oz each, split
  • 1/2 cup Panko bread crumbs
  • 1/3 cup red pepper, finely diced
  • 1/3 cup sweet onion, finely diced
  • 1/4 cup sour cream
  • 1/4 cup backfin crabmeat
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon truffle pearls
  • 1 tablespoon fresh garlic, finely chopped
  • 3 teaspoons, fresh parsley, chopped
  • 1/2 teaspoon truffle salt
  • 1/4 teaspoon black pepper

Scampi Sauce for Shrimp



Crabmeat Filling

  • Heat olive oil in pan on medium heat, add peppers and onions, saute until tender about 3 to 4 minutes. Add garlic, saute 1 minute more. Remove from heat. When cooled add remaining ingredients.


  • Preheat grill. Split prawns almost in half and flatten down. Oil heavy broiler pan and lay shrimp on pan. Top each shrimp with 1 tablespoon of crab stuffing and press on firmly. Cover with another pan or foil, place pan on medium high grill. Cook for about 8 to 10 minutes. Remove from grill and top each shrimp with a dash of truffle pearls and drizzle with scampi sauce.
  • Serves 4 people. Enjoy!


  • You may have some leftover filling. You can saute in a pan until browned and crunchy then serve over the finished shrimp.


Dirk's Fish and Gourmet Shop © 2013