Shrimp Stuffed Ribeye 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 SHRIMP

Steps:

• In a small bowl, combine the cream cheese, horseradish and Parmesan cheese until blended. Cut a small hole in the corner of a resealable plastic bag; add cream cheese mixture. Butterfly the shrimp along the outside curves. Pipe about 1 teaspoon cream cheese mixture into each shrimp. , Arrange on a serving platter. Sprinkle with parsley. Serve with seafood sauce if desired. Refrigerate leftovers.

STUFFED SHRIMP

Steps:

• Preheat the oven to 400°F and have ready a rimmed baking sheet lined with either parchment paper or aluminum foil.
• Pat the shrimp dry with a paper towel. Then, working with one shrimp at a time, lay it back-side down (a.k.a. leg-side up). Use a paring knife to make a small incision down the shrimp, from the start of the tail, cutting toward the head of the shrimp. Continue doing this until the shrimp is butterflied and can lay flat. Do your best not to cut all the way through the body of the shrimp.
• Transfer the shrimp to a large bowl, drizzle with oil, sprinkle evenly with the salt and pepper, and very gently toss to coat. Transfer to the baking sheet and set aside.
• In a medium-sized mixing bowl, combine the crab, parmesan cheese, plain breadcrumbs, mayonnaise, green onions, beaten egg, pimiento peppers, chopped parsley, Old Bay seasoning, lemon zest, and juice. Gently, fold the mixture together until well combined.
• Add tablespoon-sized spoonfuls of the crab mixture on top of each shrimp, and bring up the tail, tucking it gently into the stuffing.
• Bake for about 16-20 minutes, or until the shrimp are completely opaque and pink in color. Allow to cool slightly, serve and enjoy!

SHRIMP STUFFED WITH APPLE AND VEGETABLES

Steps:

• For Sauce: Peel and butterfly shrimp, cutting underside of shrimp 3/4 of the way through. Clean out dark vein, rinse and dry. Rinse and dry shells. Saute shells in medium pot with 1 tablespoon olive oil. Add onion and garlic, color moderately for 2 minutes. Add tomato paste and stir for 2 minutes, then add wine and bundle of herbs. Reduce to half. Add 2 cups cold water and simmer for 30 minutes.;
• For Stuffing: Sweat leeks in butter for 1 minute. Add sweet potato and cook 2 minutes. Add spinach, apple and tomato, stirring until all items are fairly soft, about 5 minutes. Add curry or cumin powder, cream and bread, stirring for 2 minutes. Away from heat stir in egg yolk, salt and pepper to taste. Let cool. Add 1 heaping tablespoon to open side of shrimp, lightly seasoned, folding over any tail section. Lay shrimps on lightly buttered baking dish, stuffing side up. Add strained stock (about 12 ounces) and bake at 375 degrees for 8 to 10 minutes, basting occasionally until just cooked. Reduce liquid as desired and whisk in chopped dill and 1 teaspoon olive oil. Season to taste.

CHEESY SHRIMP-STUFFED TWICE-BAKED POTATOES

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.

BUTTERY GARLIC STUFFED BAKED SHRIMP

Steps:

• Shell, devein shrimp, butterfly and run under cold water.
• Melt butter, add garlic, parsley, walnuts and mix.
• Add cracker crumbs and mix throughly.
• Stuff shrimp and place on a greased shallow baking dish.
• Drizzle with melted butter and bake at 400° for 5 to 7 minutes.
• Drizzle with more butter and broil until shrimp are cooked and stuffing is lightly browned.

HOOLEY'S DEVIL STUFFED SHRIMP

Steps:

• Slice shrimp down the back as deep as you can without cutting through, to make a nice opening for stuffing. Set aside.
• In a medium bowl, mix together the crabmeat, chili sauce, horseradish, hot pepper sauce and capers. Mix in enough of the cream cheese to form a sticky paste.
• Stuff the openings of each shrimp with about 1 tablespoon of the crab salad. Sprinkle paprika over the top. Chill for about 30 minutes before serving.

SHRIMP STUFFED TOMATOES

Steps:

• Begin by cutting 1/8 of an inch off the top of the tomatoes.
• Use a spoon to scoop out the core and seeds of the tomatoes.
• Place the tomatoes upside down on a doubled paper towel to drain residual liquid.
• Rinse the shrimp, pat dry, and refrigerate.
• Mix Mayo, Dijon mustard, dill, chives and lemon juice in a mixing bowl. Add salt and pepper to taste. Mix in shrimp.
• Place tomatoes in a muffin tin and "stuff" with shrimp mixture.
• Garnish with slices of avocado.
• Chill for 20 minutes.

SHRIMP-STUFFED BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Scrub potatoes and dry.
• Place potatoes directly on the center oven rack and bake for 1 hour. During the last 20 minutes of baking time, make the sauce.
• Combine 2 cups milk and heavy cream in a microwave-safe container and microwave on high power for 45 seconds; set aside.
• Melt butter in a large nonstick skillet over medium heat until bubbly. Stir in garlic, salt, pepper, and nutmeg and cook, stirring, about 1 minute. Stir in flour and cook, stirring continually, until the flour mixture is bubbly. Stir in hot milk and cream, and cook, stirring continually, until mixture comes to a boil, 3 to 5 minutes.
• Remove from heat and stir in Gruyere and Parmesan cheeses until melted, about 1 minute. If the sauce is too thick, stir in more milk, in 2 tablespoon increments, until sauce reaches the desired consistency.
• To assemble, cut open each potato and gently flake the flesh of each potato with a fork. Place 1/4 of cooked shrimp on top of each potato and cover with sauce. Sprinkle with chopped parsley and serve.

AMAZING SHRIMP STUFFED MUSHROOMS

Steps:

• Lightly grease a 9x13 inch baking dish. Fill a saucepan with water and simmer the mushroom caps over medium heat for 2 minutes, until the mushrooms begin to soften. Remove the mushrooms with a slotted spoon, drain, and let cool, hollow sides down, on paper towels, for about 15 minutes.
• While mushroom caps are cooling, combine the shrimp, cream cheese, Worcestershire sauce, garlic powder, and hot sauce in a bowl and stir to blend well. Spoon about 2 teaspoons of the shrimp mixture into the cap of each mushroom and place, stuffing side up, in the prepared baking dish. Sprinkle the Romano cheese onto each mushroom. Cover and refrigerate for at least 3 hours or overnight to blend the flavors and firm up the stuffing.
• Preheat an oven to 400 degrees F (200 degrees C). Uncover the dish and bake the mushrooms in the preheated oven for about 15 minutes, until the cheese is browned and bubbling.

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.