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Rep .4
Here's my recipe for Baked Stuffed Shrimp,
I usually figure 4 large shrimp per person.
Clean the shrimp by removing the shell but leave on the tail shell
and slice down the back to remove the black vein. Slice nearly
through the back but not all the way through. Place the shrimp
on a buttered oven tray with the sliced back down and spread out.
The stuffing,
Melt 3TBSP butter in a saucepan and saute 2TBSP of finely minced
shallots or green onions for a couple of minutes don't let them
brown. You can also add a clove or two of crushed garlic if you
like I always do. Then add 3TBSP of finely minced mushrooms and
saute them for a minute or so. These can be anything you have on
hand but fresh ones are better than canned. Now add the juice of
one lemon, 3-4 TBSP dry sherry and remove from the heat. Now add
enough crushed Ritz crackers to absorb all the liquid in pan and
make a stuffing that isn't too dry or wet. If it will form a ball
on a spoon without falling apart it's just right. You also want
to add either about 1/4C of crabmeat or lobster at point. It should
very well broken up before adding. Forget about the seafood legs
or any of that stuff for this recipe it better to leave it out
than add it.
Place about 1-2TBSP of the stuffing on each shrimp and spoon alittle
melted butter over the top to help it brown nicely. Bake @400f
for about 8-10 minutes or until the shrimp just turn pink. Serve
with a rice pilaf and spinach salad. I would serve a nice dry white
wine with this either a Calif. Chardonnay or a Macon-Villages from
France.
-mike
PS: Save any stuffing you have leftover it make a great stuffing
for just about any fish. One of favorites is to stuff trout
with it and wrap them in foil and cook them on the BBQ. Just
freeze it.
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| This is my favorite baked stuffed shrimp recipe. We usually make three
shrimps per person (eat two for dinner, put the third one into the
lunch dish for the next day - aren't microwave ovens at work great?)
6 enormous shrimp (get the 6 or 8 per pound size)
1/2 lb scallops
some unseasoned breadcrumbs, maybe half a cup or so
some grate Romano cheese, maybe 1/4 c
about 1 t paprika
half a stick of butter, melted (1/4 c)
some sherry or other white wine (not essential)
some lemon juice
Peel, devein, wash, and butterfly the shrimp.
Butter a baking dish.
Preheat oven to 350 oF.
Arrange shrimps in baking dish (cut side up).
Chop up scallops finely and spread over shrimps.
Mix breadcrumbs, paprika, wine, and cheese into the melted butter - go
for a reasonable consistency for sprinkling over the shrimps - should
be fairly moist. Spread mixture over shrimps.
Sprinkle a few drops of water on each shrimp to prevent drying out.
Bake for 20 minutes.
The original of this recipe also had ground-up potato chips in the
crumb mixture, and wanted you to serve the shrimps with lemon butter
mixed with Worcestshire sauce and beef broth on top, which we don't
care for but you might.
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