Shrimp Stuffed Celery 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.

STUFFED CELERY

Steps:

• In a medium bowl, mix together the cream cheese and sour cream. Stir in the walnuts and chopped olives. Spread filling onto the celery pieces. It's also good on crackers.

SHRIMP-STUFFED CELERY

Steps:

• Cut celery ribs into 2-in. pieces. Finely chop one piece; set aside., In a bowl, beat cream cheese and mayonnaise until smooth. Stir in the remaining ingredients and chopped celery. Stuff into celery ribs. Refrigerate until serving.

SHRIMP-STUFFED CELERY

Steps:

• Cut celery ribs into 2 inch pieces.
• Finely chop one piece and set aside.
• In a mixing bowl, beat cream cheese and mayonnaise until smooth.
• Stir in the remaining ingredients and reserved chopped celery.
• Stuff into celery ribs.
• Refrigerate until serving.

SHRIMP STUFFED CELERY

Steps:

• Mix first 7 ingredients thoroughly. Stuff celery and arrange on platter.

CELERY WITH SHRIMP

Steps:

• Drain any liquid from the sour cream and whip until thickened.
• Stir in the capers, chives and mustard.
• Cover and refrigerate until ready to serve.
• Cut shrimp in halves or thirds.
• Trim celery. Cut each stalk into 2 inch lengths.
• Trim base of each piece so they will sit flat.
• Spon sour cream mixture evenly into celery.
• Top with shrimp and serve.

SHRIMP STUFFED WITH SHRIMP

Steps:

• Preheat broiler.
• Peel and devein shrimp. Set aside 16 shrimps. Chop the remaining shrimps coarsely. There should be about 1/2 cup.
• Finely chop the mushrooms. There should be about 1 cup. Set aside.
• Heat 2 tablespoons butter in a saucepan. Add onion, celery and garlic. Saute until wilted, about 5 minutes, then add the mushrooms, salt and pepper. Cook an additional 3 minutes or so. remove from heat and add the chopped shrimp. Stir. Add the bread crumbs (reserving 1 tablespoon), parsley, and egg. Blend well and add salt and pepper to taste.
• Butterfly the reserved shrimp by cutting part way through the backs until they lay flat.
• Grease a baking dish with 1 tablespoon of butter. Arrange butterflied shrimp, cut side down in baking dish. Spoon an equal amount of stuffing onto each shrimp. Sprinkle the shrimps with the reserved bread crumbs and dot with 1 tablespoon of butter.
• Heat baking dish on the stovetop until the butter melts and the shrimps start to cook. Then place under the broiler and cook until the shrimp is done and the stuffing starts to brown.

STUFFED CELERY

Steps:

• Mix cream cheese, carrots and seasonings.
• Stuff into celery stalks.
• Sprinkle lightly with paprika.
• Chill for at least 1 hour.

SHRIMP-STUFFED SOLE

Steps:

• Sprinkle fillets with lemon juice and onion salt; set aside. Pour 2 tablespoons butter into an 8-in. square microwave-safe dish. Add the shrimp, milk, celery and parsley. Cover and microwave on high for 1 to 1-1/2 minutes or until celery is tender. Stir in bread cubes. , Spoon shrimp mixture onto fillets. Starting with a short side, roll up each and secure with toothpicks. Place in a greased shallow microwave-safe dish. Brush with remaining butter; sprinkle with paprika. , Cover and microwave on high for 4-6 minutes or until fish flakes easily with a fork. Let stand for 5 minutes before serving. Discard toothpicks.