Fish House Baked Stuffed Shrimp Recipes

BAKED FISH WITH SHRIMP

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a small saucepan, melt butter over medium low heat. Whisk in flour and salt to make a paste. Gradually whisk in milk. Stirring constantly, cook until sauce is thick enough to coat the back of a spoon.
• Select a pan large enough to accommodate all the fillets in one layer. Coat with cooking spray. Arrange fish in pan, and cover with shrimp.. Pour white sauce over shrimp. Sprinkle with grated cheese.
• Bake, uncovered, for 20 to 25 minutes.

BAKED STUFFED SHRIMP WITH RITZ CRACKERS®

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.

FLOUNDER WITH SHRIMP STUFFING

Steps:

• Preheat oven to 375°. In a large skillet, melt butter. Add onion, celery and green pepper; saute until tender. Add shrimp; cook and stir until shrimp turn pink. Add broth, pimientos, Worcestershire sauce, dill, chives, salt and cayenne; heat through. Remove from heat; stir in bread crumbs., Spoon about 1/2 cup stuffing onto each fillet; roll up. Place seam side down in a greased 13x9-in. baking dish. Drizzle with butter and lemon juice. Sprinkle with seasonings. Bake, uncovered, 20-25 minutes or until fish flakes easily with a fork.

FLOUNDER (OR OTHER WHITE FISH) STUFFED WITH SHRIMP

Steps:

• Bring water to a boil; add 1/2 lb shrimp, and cook for 3 to 5 minutes or until shrimp turn pink. Drain well and immediately rinse with cold water. Chill. When cool, peel and devein. Chop shrimp.
• Combine the chopped shrimp, butter, cream cheese, blue cheese, lemon juice, minced onion, cilantro, and pepper; mix well. Spread 1/4 of the shrimp mixture evenly over each fillet; roll up fillets, and place seam side down, in a lightly greased 8-inch baking dish. Pour wine over the fillets. Bake at 375 degrees for 20 minutes or until the fish flakes easily with a fork.
• Place stuffed fillets on individual serving plates. Spoon pan juices over fillets. Garnish, if desired.

FISH FILLET STUFFED WITH SHRIMP

Steps:

• You'll need foil to cover the pan or if you prefer you can bake them individually en papillote.
• Season the fish with salt and pepper, stuff the fillets with shrimp, if fillets are thin you can fold it over, if it's thick then open it carefully with a sharp knife.
• Place a teaspoon of butter on each fillet, cover and bake 20 to 25 minutes.
• Remove the foil, but take care not to burn yourself with the steam. Serve immediately with mashed potatoes, vegetables or a green salad.

FISH HOUSE BAKED STUFFED SHRIMP

Steps:

• Preheat oven to 450°F.
• Stuffing: Place butter, wine, sherry, spices, and garlic in a saucepan, bring to a boil, remove from heat, stir in green onion and let cool.
• Place celery, onion, Parmesan, croutons and crab in a large bowl, add butter-wine mixture and mix well.
• To assemble: Place 6 shrimp on the bottom of 4 greased flat bottomed baking dishes or 4 separate areas of a cookie sheet.
• Divide stuffing into 4 portions, place on top of shrimp and pat down evenly over shrimp.
• Top each serving with 1/4 cup white wine and 1 tsp melted butter.
• Bake 5 minutes.
• Remove pan from oven, combine the cheeses and sprinkle over each serving.
• Bake 5 minutes or until cheese is melted.

BAKED STUFFED FISH FILLET

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Cut fish into strips.
• Generously grease a muffin tin .
• Line prepared muffin cups with fish strips.
• Sprinkle lightly with salt.
• In a small skillet, sauté onion and celery in 6 tablespoons of butter until just tender.
• Combine vegetable and butter mixture with salt, ground black pepper, sage, and bread pieces. Add a little hot water if stuffing seems too dry.
• Spoon stuffing into each fish-lined muffin cup.
• Dot the top of each stuffing center with about a 1/2 teaspoon of butter.
• Sprinkle with chopped parsley.
• Bake for 30 minutes, or until fish flakes easily with a fork.
• Serve with lemon wedges, if desired.