**Baked Delicious Stuffed Shrimp: A Culinary Delight for Seafood Enthusiasts**
Indulge your taste buds in a delectable journey with our collection of baked stuffed shrimp recipes. These culinary creations elevate the classic shrimp dish to new heights of flavor and elegance, perfect for a special occasion or a delightful weeknight meal. Discover a symphony of flavors as plump shrimp are transformed into culinary masterpieces, bursting with savory fillings and aromatic herbs. From classic breadcrumb-stuffed shrimp to innovative variations featuring crab, spinach, and sun-dried tomatoes, our recipes cater to every palate. Prepare to embark on a culinary adventure that will leave you craving more.
BAKED STUFFED SHRIMP
My Grandma's Baked Stuffed Shrimp recipe is a delicious New England restaurant recipe that dinner guests always rave about! It's buttery and perfectly seasoned.
Provided by Jillian - Food Folks and Fun
Categories Main Course
Time 1h
Number Of Ingredients 11
Steps:
- Move oven rack to the middle position and preheat to 375°Line a rimmed baking sheet with foil and lightly spray it with noncook cooking spray.
- In a small skillet or pan add the butter and melt over medium heat. Add in the shallot and saute, stirring frequently, until softened and the edges begin to turn light brown, about 3-4 minutes. Add garlic and cook until fragrant, about 30-60 seconds.
- In a medium bowl, add the shallot, crushed Ritz crackers, melted butter, sherry wine, and pepper. Stir until combined.
- Remove the shell, leaving the tail section intact. Hold the shrimp in your hand with the inside of the curve facing down. Make a shallow cut with a paring knife down the back of the shrimp. Use the tip of the knife or a toothpick to remove the vein.
- Then, flip the shrimp, so the inside of the curve is facing up. Run the paring knife along the length of the inside, cutting about ½-inch into the flesh, BUT NOT ALL THE WAY THROUGH! You should now be able to flatten the shrimp with the tail pointing up. Place the shrimp, with this new cut side facing up, on the prepared baking sheet and repeat with the remaining shrimp.
- Use a 1-Tablespoon scoop to scoop the stuffing into a mound on the flat part of the shrimp. Repeat with the remaining shrimp.
- Bake for 20 minutes, or until the shrimp are pink and the stuffing is golden brown.
- Serve with lemon wedges, a sprinkle of paprika, and melted butter for dipping, YUM!
Nutrition Facts : ServingSize 4 shrimp, Calories 388 kcal, Carbohydrate 19 g, Protein 25 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 323 mg, Sodium 1239 mg, Fiber 1 g, Sugar 3 g
BAKED STUFFED SHRIMP WITH RITZ CRACKERS®
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 Seafood Shellfish Scallops
Time 45m
Yield 4
Number Of Ingredients 11
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, Carbohydrate 44.4 g, Cholesterol 318.1 mg, Fat 27 g, Fiber 1.6 g, Protein 42.2 g, SaturatedFat 9.9 g, Sodium 1410.4 mg, Sugar 6 g
DAN'S BAKED STUFFED SHRIMP
An easy Dan's Baked Stuffed Shrimp recipe
Provided by Dan Diodato
Categories Mushroom Shellfish Bake Christmas Seafood Winter Christmas Eve Gourmet Windsor Connecticut
Yield Serves 6
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F. and butter a large baking dish.
- Make stuffing:
- 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.
BAKED SHRIMP SCAMPI
Ina Garten's Baked Shrimp Scampi recipe, from Barefoot Contessa on Food Network, can be made ahead of time for easy entertaining.
Provided by Ina Garten
Categories appetizer
Time 43m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F.
- Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
- In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
- Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.
BAKED & DELICIOUS STUFFED SHRIMP
This is amazing, moist, delicious and a family favorite. We have it every year for Christmas dinner. Each of us eat a half dozen or more, so make lots! I have had a few questions about this recipe - so I have updated it! My mother suggests shrimp that comes 16 to 20 per pound. It really is delicious and hopefully the changes I made will improve it for everyone!
Provided by MA HIKER
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Shell and devein shrimp, leave on tail.
- In a 9 x 12 baking dish (this is what you will cook the shrimp in) combine the oil, garlic, salt, 1/4 cup butter and pepper.
- Heat in the oven for 5 minutes.
- Prepare stuffing: mix the basil, tarragon, onion, bread crumbs, 2 T. melted butter, 2 T. sour cream (I don't measure the sour cream too closely - add enough so the stuffing is fairly moist) and a pinch of salt.
- Split shrimp and put a scant teaspoon of stuffing in each.
- Lay in a single layer in the pan (that has oil, melted butter etc in it waiting for the shrimp!).
- Baste with the liquid in the pan.
- Enjoy!
- Cover with foil and bake 20 minutes or so until the shrimp are done.
CHEESY SHRIMP-STUFFED TWICE-BAKED POTATOES
Take a tasty twice-baked potato and add some tender shrimp to make it extra special, extra delicious, and it becomes a fun entree dish!
Provided by Rebekah Rose Hills
Categories Main Dish Shrimp
Time 2h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
- Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and let sit until cool enough to handle, about 30 minutes.
- Slice off the top 1/3 of each baked potato. Use a spoon to scoop out all of the pulp from the potatoes and the tops, and place in a large mixing bowl. Set the emptied potato shells and tops onto a baking sheet.
- Add softened butter to the potato pulp; mix on medium to high speed until well combined. Then blend in sour cream, salt, and pepper.
- Roughly chop all but 4 shrimp. Stir chopped shrimp into the potato mixture with the Cheddar cheese until combined, then spoon it into the potato shells, molding it high. Add any overflow that won't fit into the top pieces. Slice 4 remaining shrimp in half lengthwise and arrange 2 pieces on top of each filled potato.
- Bake in the preheated oven until cheese is melted, filling is heated through, and top is lightly browned, 20 to 25 minutes.
Nutrition Facts : Calories 444.8 calories, Carbohydrate 39.9 g, Cholesterol 168.6 mg, Fat 23 g, Fiber 2.8 g, Protein 21 g, SaturatedFat 14.2 g, Sodium 395.1 mg, Sugar 1.4 g
BAKED STUFFED SHRIMP-RITZ NEW ENGLAND STYLE RECIPE
Provided by á-47588
Number Of Ingredients 6
Steps:
- 1 Melt butter and add lemon juice mixing well. In a large bowl, crumble Ritz crackers well and add parsley to mixture 2 Clean, devein and butterfly shrimp by cutting shrimp horizontally but not all the way through, open shrimp to look like butterfly leaving the tails on. Add lemon butter to moisten but ritz cracker mix til slightly moist, but not wet stuffing consistency. Place shrimp in rows on pan sprayed with non stick cooking spray. Stuff shrimp with stuffing mixture. Pour remaining lemon butter over top and bake at 400 for about 10-15 minutes until done. Do not over cook shrimp. Serve with rice pilaf.
CAPE COD BAKED STUFFED SHRIMP
Growing up in the Boston area, a Saturday night favorite at restaurants was Baked Stuffed Shrimp. This dish is light and delicious and the trick is to bake the shrimp in a glass pie dish, not on a dark cookie sheet -they come out much more juicy. Also, I added a little Marsala for sweetness - but I guess Sherry would do. Be sure to use only Ritz brand crackers and not the low fat variety or the taste will be greatly compromised.
Provided by Dedee Royale
Categories < 60 Mins
Time 33m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- In a small skillet, heat 1 tablespoons butter and saute the celery and garlic for 3-4 minutes on low heat. Do not brown.
- Transfer to a small bowl.
- Crush the crackers with your hands in a plastic bag until just coarse and add to the bowl with the celery.
- Stir in the melted butter, lemon juice, parsley, wine or chicken broth and ground pepper.
- The mixture should be barely wet, enough to hold together. But if too wet add more Ritz crackers, or if too dry add a little more broth.
- Cut almost through the center of each shrimp and flatten out cut side up, pointing the tail section up.
- Spray a glass pie dish with butter spray before placing shrimp on it. Then spray each shrimp with butter spray.
- With your hands mound some of the stuffing and place it on each shrimp.
- Sprinkle with just a little bit of paprika, Don't overdo it.
- Bake at 375F for 12 minutes, then place under broiler for 1 minute to brown top lightly.
- Serve with lemon wedges.
Nutrition Facts : Calories 627.6, Fat 39.1, SaturatedFat 19.3, Cholesterol 283.1, Sodium 1638.6, Carbohydrate 34.9, Fiber 1.4, Sugar 4.7, Protein 27.2
Tips:
- Choose fresh, large shrimp. This will ensure that they are plump and juicy after baking.
- Devein the shrimp before stuffing them. This will remove the digestive tract and make them more appealing to eat.
- Use a variety of fillings for your shrimp. This will add flavor and interest to the dish. Some popular fillings include crabmeat, lobster, scallops, and vegetables.
- Be careful not to overstuff the shrimp. This will make them difficult to bake evenly.
- Bake the shrimp in a preheated oven. This will help them cook evenly and prevent them from becoming dry.
- Serve the shrimp immediately after baking. This will ensure that they are hot and juicy.
Conclusion:
Baked stuffed shrimp is a delicious and easy-to-make seafood dish that is perfect for a special occasion. By following these tips, you can create a dish that is sure to impress your guests.
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