Maine Baked Stuffed Shrimp Recipes

BAKED STUFFED SHRIMP

Steps:

• In a medium bowl, mix crushed crackers, bread crumbs and garlic powder. In a small bowl, blend butter and Worcestershire sauce. Mix blended butter, pepper and Parmesan cheese into the cracker mixture. Stir in white wine, using only enough to hold together the mixture.
• Preheat oven to 400 degrees F (200 degrees C).
• Butterfly the shrimp using a sharp knife, and arrange back side up in a large baking dish. Stuff shrimp with heaping tablespoons of the cracker mixture.
• Bake 20 minutes in the preheated oven, until cracker mixture is lightly browned, shrimp are opaque, and the tails have curled.

MAINE SEAFOOD STUFFING

Steps:

• Cook seafood in 1 cup boiling salted water. Cook until 3/4 done. Strain seafood out of water.
• Add bread crumbs and Ritz crackers, and cover until liquid is absorbed.
• In another skillet, caramelize peppers, celery and onion, then add to bread-Ritz mixture.
• Add the eggs and melted butter.
• Stir in seafood and 1/4 cup sherry or white wine. Cover, and let stand 15 minutes.
• Now you're ready to stuff your turkey the Down East way.

BAKED STUFFED SHRIMP

Steps:

• Melt butter in medium sauce pan.
• Add minced garlic and saute until soft.
• Add chopped scallops and cook for 1 minute.
• Add remaining ingredients and stir until mixed.
• Mixture should be moist enough to mold when pinched.
• Stuff each shrimp and place on lightly buttered pan.
• Bake in 350 degree oven for 12-15 minutes or until shrimp are done.

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.

BAKED MAINE STUFFED LOBSTER

Steps:

• In a food processor, grind the crackers into crumbs.
• Combine the Worcestershire sauce and melted butter with the crumbs till mixed well.
• Add the Parmesan cheese; mix well.
• Saute the scallops and shrimp in a little butter and garlic (don't burn the garlic).
• Remove from pan and toss lightly with cracker crumbs.
• Turn each live lobster over and with a sharp knife, split lobsters from center top to bottom of tail fins on the stomach side (underneath), being careful not to split all the way through the back shell.
• Clean out the body cavity by removing the tomalley (green stuff), the roe (pink stuff), the stomach sac, and the vein that runs the length of the lobster.
• Rinse with cold water.
• Use your finger to press the body open to expose the meat (which also should have been split with the knife).
• Fill the cavity of each lobster with the stuffing.
• Place in a foil-lined pan and bring the edges of the foil up over the tail of each lobster.
• Press so that the foil holds the end of the tail to the pan so the tails do not curl up as they bake OR skip the foil and place a rock on each tail.
• Bake at 375 degrees for 15-20 minutes.