Serves 6
50 min
Dan's Baked Stuffed Shrimp
Recipe GLPR12682481ba0913
Tender jumbo shrimp butterflied and filled with a savory mixture of sautéed mushrooms, onions, celery, garlic, and either scallops or lump crabmeat, bound with crushed Ritz crackers and chicken broth. Each shrimp is arranged in a buttered baking dish, topped with melted butter and a light dusting of paprika, then baked until the golden-brown stuffing is cooked through and the shrimp are tender. Garnished with fresh parsley and served with lemon wedges for brightness.
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Ingredients
1 cup chopped mushrooms (about 1/4 pound)
3 tablespoons minced onion
2 tablespoons minced celery
1 tablespoon minced garlic (about 3 cloves)
3 tablespoons finely chopped fresh parsley
3 tablespoons unsalted butter
1/2 pound scallops, chopped, or lump crabmeat, picked over
1/2 cup chicken broth
32 Ritz crackers (about two-thirds of a 12-ounce package), crushed into coarse crumbs
18 jumbo shrimp (about 2 pounds), shelled, leaving tail and connecting shell segment intact
2 tablespoons unsalted butter
1/4 teaspoon paprika
Fresh parsley leaves for garnish
Lemon wedges for serving
Directions
Preheat the oven to 375°F. Lightly butter a large baking dish and set aside.
In a large heavy skillet, melt 3 tablespoons of butter over moderate heat. Add the mushrooms, onion, celery, garlic, and parsley. Cook, stirring occasionally, for about 5 to 7 minutes, until the vegetables are softened and any liquid released by the mushrooms has evaporated.
Increase the heat to moderately high. Add the chopped scallops or crabmeat to the skillet and cook, stirring frequently, for 3 minutes.
Stir in the chicken broth and crushed Ritz cracker crumbs. Mix well to combine and remove the skillet from heat. Allow the mixture to cool slightly.
Prepare the shrimp: Working with one shrimp at a time, place it on a cutting board and carefully butterfly it by slicing lengthwise along the inside curve, cutting almost completely through but not separating the two halves. Open the shrimp like a book and remove the dark vein running down the center. Repeat with all 18 shrimp.
Mound approximately 2 tablespoons of the stuffing mixture onto the cut side of each shrimp, pressing gently to secure it. Arrange the stuffed shrimp in a single layer in the prepared baking dish, with the stuffed sides facing up.
Melt the remaining 2 tablespoons of butter and drizzle it evenly over the stuffed shrimp. Sprinkle the paprika over the top.
Bake in the preheated 375°F oven for 20 minutes, until the stuffing is golden brown and the shrimp are cooked through.
Remove from the oven and garnish with fresh chopped parsley. Serve immediately with lemon wedges on the side.
