Monday, December 20, 2010

Baked Stuffed Shrimp



True Confession.  I don't eat shrimp.  I don't eat Lobster either.  I don't like any of the fish that the majority of people love.  I do love to feed people that love shrimp so let's talk shrimp.  

So why post a recipe that I don't even eat?  Well, I may have never eaten the shrimp but I have eaten the delicious, crispy, buttery, crust on top of the shrimp.  You know why? Well mostly because it is made out of all kinds of yummy ingredients but also because of one word.  Versatility.  You don't need to love shrimp because this stuffing is so versatile.  You can use it for other types of seafood too....lobster, scallops, seafood casseroles, haddock, etc.  Haddock is my stuffing vehicle of choice, it's how I get to take part in the stuffing goodness.

This recipe is a hot commodity in the family, everybody loves it. It's the the star of our Christmas Eve dinner. One year I dropped the prepared shrimp on the way out the door.  Ooooh Noooooo!.  You can imagine what happened right?  It wasn't good.  Lots of yelling & crying.  The word clumsy was discussed.  Needless to say I was never asked to carry the shrimp again. Fine by me. Thank you!

My Dad is the Baked Stuff Shrimp expert so he helped me out with this recipe.  I prepped all the ingredients, he did all the work. I snapped all the pics.  It was a team effort.  

If you are looking for a nice seafood stuffing recipe give this a try. But PLEASE be careful when carrying the shrimp! 


Baked Stuffed Shrimp
8-12 Large Shrimp, Shell On
1 1/2 Sticks of Unsalted Butter
2 cloves garlic, chopped
2 sleeves of Townhouse Crackers
1 sleeve of Saltine Crackers
1/2 Tsp. Salt
1/2 Tsp. Pepper
1/2 C. Cooking Sherry


Preheat oven to 350ºF


Clean and devein shrimp.  Give shrimp a quick rinse under cold water.


Cut about 3/4 of the way through the shrimp, shell should stay intact.  Set aside and prepare the stuffing.


Melt butter & garlic in a saucepan over low heat.  In a large bowl crush Townhouse and Saltine crackers.  Add Butter/garlic mixture, salt and pepper to crackers and toss. When butter is incorporated, add the sherry and toss.  The stuffing should be wet and stick together but still be crumbly.  If you need to add more liquid to the mix, a little extra butter won't hurt!


Add a heaping scoop of stuffing and pack into shrimp opening.  Place shrimp into a baking dish. Continue stuffing the shrimp until all your shrimp is used. Any extra stuffing can be stored in an airtight container and frozen for a later date. 


Add a few tablespoons of water to the bottom of the baking dish just prior to putting the shrimp in the oven.  The water will help to make sure the shrimp won't stick to the baking dish while cooking.


Cook for 25 minutes.  If you want a golden brown stuffing place under the broiler for a few minutes.  Keep an eye on the shrimp so the stuffing won't burn.


Serve with with a wedge of lemon & enjoy.



The stars of the show!


Clean the shrimp.


Slice the shrimp (keep shell in tact, cut 3/4 of way through)


Set aside and start the stuffing.


Crush the crackers, add salt and pepper.


Mix in the butter & toss.


Add the cooking sherry and toss some more.


The stuffing should be wet enough to stick together but still a bit crumbly.


Time to stuff some shrimp.


Place the shrimp in a baking dish.  Add a few tablespoons of water to the dish prior to baking.


A squirt of lemon and time to eat!  
Enjoy.


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3 comments:

Carolyn said...

I can't believe you won't eat the shrimp in this dish! It looks wonderful. I can see why you would eat the top right off of it, though.

tastytablespoons said...

I know. My whole family thinks i'm crazy too. :)

flahertyjj said...

This is easily my favorite meal of the year! Better than any shrimp I've had in a restaurant...and I've tried plenty!

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