BAKED STUFF SHRIMP RECIPES

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BAKED SHRIMP TAQUITOS - DELICIOUS HEALTHY RECIPES MAD…



Baked Shrimp Taquitos - Delicious Healthy Recipes Mad… image

Baked Shrimp Taquitos are so much lighter and healthier than frying, and they come out perfect and crisp!

Provided by Gina

Categories     Appetizer    Lunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6

Number Of Ingredients 13

1/2 onion (finely chopped)
2 cloves garlic (minced)
1 jalapeno (minced)
1 teaspoon olive oil
1 vine tomato (diced)
12 ounces raw (peeled and deviened shrimp, chopped)
kosher salt
2 tablespoons finely chopped cilantro
3/4 cup shredded pepperjack cheese
12 6-inch corn tortillas
olive oil spray (I use my Misto)
jarred or homemade salsa verde (optional for dipping)
guacamole (optional for dipping)

Steps:

  • In a large skillet over medium heat, saute the onion, garlic and jalapeno in oil until soft.  Add the tomatoes and cook until thickened 3 to 4 minutes. Add the shrimp and 1/4 teaspoon salt and cilantro and cook medium high heat 1 minute.
  • Preheat the oven to 400F. Line 2 large nonstick baking sheets with foil and spray with oil.
  • Working in batches, place 3 to 4 tortillas between two paper towels and microwave 30 seconds until they are warm and pliable. Place a tortilla on a clean, dry work surface and then spread about 3 tablespoons of shrimp filling onto the bottom third of the tortilla and top with 1 tablespoon of cheese. Roll the tortilla up from the bottom to surround the filling and once it’s rolled into a tube, place it on the prepared baking sheet, seam side down. Repeat with the remaining shrimp, spray the tops with oil a pinch of salt then bake until tortillas start to get golden and crispy, about 15 minutes.

Nutrition Facts : ServingSize 2 taquitos, Calories 245 kcal, CarbohydrateContent 27.5 g, ProteinContent 18 g, FatContent 7.5 g, SaturatedFatContent 0.5 g, CholesterolContent 98.5 mg, SodiumContent 201.5 mg, FiberContent 4 g, SugarContent 0.5 g

DAN'S BAKED STUFFED SHRIMP RECIPE | EPICURIOUS



Dan's Baked Stuffed Shrimp Recipe | Epicurious image

An easy Dan's Baked Stuffed Shrimp recipe

Provided by Dan Diodato

Yield Serves 6

Number Of Ingredients 14

1 cup chopped mushrooms (about 1/4 pound)
3 tablespoons minced onion
2 tablespoons minced celery ribs
1 tablespoon minced garlic (about 3 cloves)
3 tablespoons finely chopped fresh parsley leaves
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
Garnish: chopped fresh parsley leaves
Accompaniment: lemon wedges

Steps:

  • Preheat oven to 375°F. and butter a large baking dish.
  • In a large heavy skillet cook mushrooms, onion, celery, garlic, and parsley in butter over moderate heat, stirring occasionally, until softened and liquid mushrooms give off is evaporated. Add scallops or crabmeat and cook over moderately high heat, stirring, 3 minutes. Stir in broth and cracker crumbs and remove skillet from heat.
  • Butterfly shrimp by cutting lengthwise along inside curve, almost completely through. Split open shrimp and devein. Mound about 2 tablespoons stuffing onto each shrimp, pressing gently, and put shrimp, stuffed sides up, in baking dish. Melt butter and drizzle over shrimp. Sprinkle shrimp with paprika and bake 20 minutes, or until stuffing is golden.
  • Garnish shrimp with parsley and serve with lemon wedges.

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