HOW TO MAKE BAKED STUFFED SHRIMP RECIPES

BAKED STUFFED SHRIMP WITH RITZ CRACKERS® RECIPE | ALLRECIPES

Baked Stuffed Shrimp with Ritz Crackers® Recipe | Allrecipes image

My late mother created this recipe over thirty years ago. My grandparents, my father, and myself have enjoyed these baked stuffed shrimp every other Friday for many years. It's a tradition - we eat baked stuffed shrimp for dinner and then play cards! (We've been leaving out the scallops lately due to the high price, and we don't even miss them.) We serve the shrimp with a nice garden salad and rice pilaf or baked potato.

Provided by Julie Cahoon

Categories Scallop Recipes

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 (4 ounce) packages crushed buttery round crackers (such as Ritz®)
cooking spray
½ cup parsley
5 saltine crackers, crushed
½ teaspoon celery salt
1 clove minced garlic
4 sea scallops, chopped
½ cup chopped imitation crabmeat
¼ cup butter, melted
¼ cup white cooking wine
20 jumbo shrimp, peeled and deveined

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Coat a baking dish with cooking spray.
Mix crushed round crackers, parsley, saltines, celery salt, and garlic together in a large bowl. Add scallops, crabmeat, melted butter, and cooking wine; mix stuffing well.
Place a shrimp on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Repeat with remaining shrimp.
Stuff each shrimp with a heaping tablespoon of stuffing and place back-side up in the baking dish. Repeat with remaining shrimp and stuffing. Add 1 or 2 tablespoons water to the bottom of the baking dish to keep shrimp moist during baking.
Bake in the preheated oven until shrimp are opaque and stuffing is beginning to brown, 15 to 18 minutes.

Nutrition Facts : Calories 601.2 calories, CarbohydrateContent 44.4 g, CholesterolContent 318.1 mg, FatContent 27 g, FiberContent 1.6 g, ProteinContent 42.2 g, SaturatedFatContent 9.9 g, SodiumContent 1410.4 mg, SugarContent 6 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

Ingredients

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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