BAKED STUFFED SHRIMP
This shrimp is to die for. It's so rich and buttery tasting. It's a nice change from the crab stuffed shrimp recipes.
Provided by luvmybge
Categories Lunch/Snacks
Time 35m
Yield 12 Stuffed Shrimp
Number Of Ingredients 8
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.
Nutrition Facts : Calories 107.6, Fat 8.6, SaturatedFat 5.1, Cholesterol 58.6, Sodium 291.2, Carbohydrate 2, Fiber 0.1, Sugar 0.2, Protein 5.5
BAKED STUFFED SHRIMP
This is a recipe for shrimp with a seasoned bread stuffing. I love to serve this dish when I have guests for dinner because I can prepare the shrimp early in the day. I've always received rave reviews over this recipe and have shared it often. You may add diced lobster or scallops to the cracker mixture just before baking. Serve with drawn butter.
Provided by LRW1
Categories Seafood Shellfish Shrimp
Time 1h5m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 546.9 calories, Carbohydrate 44.8 g, Cholesterol 148.3 mg, Fat 29.7 g, Fiber 2.4 g, Protein 19.3 g, SaturatedFat 16.4 g, Sodium 755.8 mg, Sugar 2.9 g
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.
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
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