JUMBO SHRIMP STUFFED WITH CILANTRO AND CHILES
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Prepare an outdoor grill with a medium-high fire. Without removing the shells, slit about 3/4 of the way through the shrimp down the ridged back and remove the vein that runs down the center. Rinse and pat the shrimp dry. Whisk thyme leaves, lime juice, 1 tablespoon of the olive oil, 1/2 teaspoon of the salt and black pepper, to taste, in a shallow nonreactive bowl or dish. Lay the shrimp cut side down in the lime mixture and refrigerate for 30 minutes.
- In a food processor, pulse the garlic, jalapeno, scallions, remaining 1 tablespoon olive oil and remaining 1/2 teaspoon salt to make a coarse paste. Add the cilantro and pulse just enough to incorporate into the mixture. Spoon the mixture into the opening in the shrimp and close the shrimp. Grill the shrimp shell side down (to keep filling from falling out) for 3 minutes. Turn to the other shell side, cover, and grill another 2 minutes or until the shrimp turn pink and are slightly firm to the touch. Sprinkle with salt and serve.
- Jumbo shrimp in the shell can be a knife and fork sort of deal unless you're outside and it's summer and you are feeling very relaxed. Serve these with lots of napkins if your crowd is the peel-and-eat type.
JUMBO SHRIMP STUFFED WITH CILANTRO & CHILES
Steps:
- 1. Heat grill to medium-high. Cut a deep slit shrimp, through shell, down ridged back and remove vein. Rinse and pat shrimp dry. Whisk thyme leaves, lime juice, 1 tablespoon of olive oil, 1/2 teaspoon of salt, and black pepper to taste in a shallow glass dish. Add shrimp and refrigerate for 30 minutes.
- 2. Pulse garlic, jalapeno, scallions, remaining 1 tablespoon olive oil, and remaining 1/2 teaspoon salt in a food processor to a coarse paste. Add cilantro and pulse to incorporate. Spoon mixture into slit in shrimp and press to close opening. Lay shrimp on grill and cook for 3 minutes. Turn over, cover, and grill until shrimp turn pink and are slightly firm to touch, about 2 more minutes. Sprinkle with salt and serve.
Nutrition Facts : Calories 220, Fat 10 grams, SaturatedFat 1.5 grams, Cholesterol 4 milligrams, Sodium 330 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 29 grams
STOVE TOP STUFFED SHRIMP
Want to pump up the flavor of your next shrimp dish? Try jumbo shrimp stuffed with STOVE TOP Stuffing Mix for Chicken!
Provided by My Food and Family
Categories Meal Recipes
Time 25m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Heat oven to 400ºF.
- Cut slit in underside of each shrimp. Heat oil in large skillet on medium heat. Add shrimp; cook and stir 5 min. or until shrimp turn pink. Place, slit-sides down, in shallow baking dish.
- Prepare stuffing as directed on package; spoon onto shrimp.
- Bake 5 min. or until heated through.
Nutrition Facts : Calories 270, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 220 mg, Sodium 650 mg, Carbohydrate 16 g, Fiber 1 g, Sugar 2 g, Protein 26 g
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
STUFFED JUMBO SHRIMP
These shrimp can be batter-dipped and fried, or breaded and baked, or cooked naked. I consider this to still be a work in progress, with many other potential variations, so use your imagination. This recipe also makes a great appetizer for 8 people.
Provided by Toby Jermain
Categories Crab
Time 1h
Yield 4 serving(s)
Number Of Ingredients 32
Steps:
- Butterfly shrimp by cutting down through the back most of the way through the shrimp.
- Devein and press to flatten, cut side up, on a cookie sheet or large shallow baking pan.
- Press with paper towels to remove excess moisture.
- Combine muffin crumbs, nuts, and crabmeat in a medium bowl, and set aside.
- Saute onions and garlic in olive oil over medium heat until softened.
- Add parsley, jalapeno peppers, capers, and Worcestershire sauce.
- Reduce heat; add lemon juice, cream cheese, and feta cheese.
- Mix thoroughly, allowing to heat just until cheese is smooth and mixed with vegetables.
- Remove from heat, and add to crumb mixture.
- Toss together gently until thoroughly combined.
- Season to taste with salt and freshly ground pepper.
- Place 2-3 Tbsp of cheese mixture on top of each shrimp, molding and smoothing to cover.
- Place in freezer for about 30 minutes to firm.
- If deep frying battered shrimp, preheat oven to 250 degrees F.
- Make batter by beating together egg and beer, wine, or water; if using beer, beat a little extra to reduce foam.
- Add all remaining ingredients, and mix just until dry ingredients are combined with the liquid.
- Let batter rest about 5-10 minutes.
- Heat about 2" of oil to 375 degrees F in a large saucepan or deep fryer.
- Dip prepared shrimp in batter one at a time, holding by tail, allowing excess batter to drain from shrimp before placing in hot oil.
- Cook 4-6 at a time until browned, turning once.
- Remove to a pan lined with paper towels and keep warm in the oven while cooking remaining shrimp.
- Allow oil to return to 375 degrees F before cooking each batch.
- Serve immediately with lemon wedges, tartar sauce, and/or cocktail sauce if desired.
- If baking breaded shrimp, preheat oven to 350 degrees F.
- Lightly oil baking sheet and sprinkle lightly with breadcrumbs.
- If breading, brush tops of prepared shrimp lightly with egg-wash.
- Press breadcrumbs onto surface until they adhere, and place on baking sheet.
- After all shrimp are coated, sprinkle with paprika and drizzle with melted butter.
- Bake for about 25 minutes or until lightly browned.
- Drizzle with fresh lemon juice, if desired.
- If serving naked, sprinkle prepared shrimp lightly with paprika, and bake as above, until lightly browned and bubbly.
- Naked shrimp can also be cooked on the barbecue, over low to medium coals.
- Place on oiled grate, cheese side up.
- Do not turn unless you love the taste and smell of burning cheese.
- Cook, covered for about 10 minutes.
- Drizzle with fresh lemon juice if desired.
Nutrition Facts : Calories 1110.7, Fat 66.2, SaturatedFat 32.8, Cholesterol 516.8, Sodium 1739, Carbohydrate 63, Fiber 5, Sugar 5, Protein 62.5
JUMBO SHRIMP STUFFED WITH CILANTRO
This dish gets lots of flavor from fresh cilantro, garlic, and shallot.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 9
Steps:
- Squeeze juice from 1 lemon into a small bowl. Add cilantro, garlic, shallot, 1/4 cup olive oil, salt, and pepper. Combine, and set aside.
- Using a paring knife, split each shrimp down the back, cutting just enough to expose the vein. Remove veins, leaving shells and tails intact.
- Fill the spaces between the shells and flesh with cilantro mixture.
- Cut second lemon into 8 wedges. Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Arrange 8 shrimp and 4 lemon wedges in skillet; saute until shrimp is pink and opaque, about 3 to 4 minutes per side. Remove from pan, and set aside. Repeat with remaining shrimp and lemon, adding remaining 2 teaspoons olive oil. Pour white wine into empty skillet. Using a wooden spoon, scrape up any cooked-on bits; cook over medium-high heat until reduced by half, about 1 minute. Pour sauce over shrimp, and garnish with cilantro.
HOOLEY'S DEVIL STUFFED SHRIMP
This tasty crab and shrimp appetizer is simple to prepare and sinfully delicious!
Provided by Monkibonz
Categories Appetizers and Snacks Spicy
Time 15m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 59.6 calories, Carbohydrate 0.8 g, Cholesterol 65.7 mg, Fat 2.9 g, Fiber 0.1 g, Protein 7.5 g, SaturatedFat 1.7 g, Sodium 164.3 mg, Sugar 0.2 g
STUFFED JUMBO SHRIMP RECIPE
Provided by RobinPD
Number Of Ingredients 10
Steps:
- Preheat oven to 400°, center rack. Peel the shrimp, leaving the last shell segment and tail intact. Butterfly down the back, deveining. Open the shrimp flat without tearing through. Place shrimp in a bowl, season lightly with salt and pepper and add a little olive oil. Toss to coat and let rest. Place a sauté pan over medium high heat. Add the butter and oil. When butter foams, add the shallot and garlic and sauté a minute or so. Add a splash of vermouth and let bubble a few moments. Add the crumbs and stir, sautéing until starting to smell toasty. Remove from heat, scrape into a bowl and add the cayenne, oregano and zest. Allow to cool 10 minutes or so. Oil a pie plate or similar round baking dish. Stuff each shrimp with a tablespoonful or so of the crumbs (this is a loose mixture) and place in the prepared pan, tail towards the center. As you add each shrimp you will ultimately end up with a pinwheel effect. Sprinkle any leftover crumbs over the top and drizzle with a little olive oil. Bake until shrimp are cooked through, 12-15 minutes. Serve with lemon wedges.
SHRIMP STUFFED JUMBO PASTA SHELLS
Make and share this Shrimp Stuffed Jumbo Pasta Shells recipe from Food.com.
Provided by Chef Songull
Categories Pasta Shells
Time 35m
Yield 24 shells, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat broiler.
- Melt butter in a 12" skillet.
- Sautee shrimp, mushrooms, and garlic just until the shrimp begins to turn pink (set aside).
- In a saucepan heat sour cream (but do not boil).
- Add to the sour cream the salt, pepper, paprika, and soy sauce and heat for just a minute or two (stirring constantly).
- Remove from heat a add the shrimp mixture.
- Cook pasta shells in boiling water until tender, drain and rinse with cold water until cooled.
- Fill shells with shrimp mixture, top with parmesan cheese.
- Broil until tops are golden brown and bubbling.
More about "stuffed jumbo shrimp recipes"
EASY STUFFED JUMBO SHRIMP (WITH STEP-BY-STEP PHOTOS)
From alyonascooking.com
4.9/5 (14)Category AppetizerCuisine AmericanTotal Time 25 mins
- Combine the stuffing mix, mayonnaise, old bay seasoning, worestshire sauce, garlic powder, egg and water in a medium sized bowl. Stir to combine and set aside to thicken slightly.
- Butterfly the shrimps by making light incisions in the inner part of the shrimps starting from the tail down. Remove any veins. Don't slice too deep in.
BAKED STUFFED JUMBO SHRIMP RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 49Calories 218 per servingCategory Appetizer, Side Dish, Entree
EMERIL'S FAVORITE STUFFED SHRIMP | EMERILS.COM
From emerils.com
A JUMBO SHRIMP APPETIZER THAT’S PERFECT FOR SHARING …
From deliciouslyplated.com
MAKE JOHN BESH'S STUFFED JUMBO SHRIMP - FOOD REPUBLIC
From foodrepublic.com
LIGHTER BAKED STUFFED SHRIMP - ANDIE MITCHELL
From andiemitchell.com
10 BEST FRESH JUMBO SHRIMP RECIPES | YUMMLY
From yummly.com
10 BEST BAKED JUMBO SHRIMP RECIPES | YUMMLY
From yummly.com
CRAB STUFFED JUMBO SHRIMP | MCCALLUM'S SHAMROCK PATCH
From themccallumsshamrockpatch.com
STUFFED JUMBO SHRIMP - RESTAURANT BUSINESS MAGAZINE
From restaurantbusinessonline.com
STUFFED JUMBO SHRIMP (SCAMPI) - BIGOVEN.COM
From bigoven.com
RECIPE FOR STUFFED SHRIMP WITH CRAB | CRAB STUFFED …
From cameronsseafood.com
STUFFED JUMBO SHRIMP RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 25 minsServings 2
- Peel shrimp, leaving tails on; devein shrimp, if desired. Butterfly shrimp by making a deep slit down the back of each from the large end to the tail, cutting to, but not through, the inside curve of shrimp.
- Divide each crab cake evenly into 4 portions. Shape 1 portion evenly around each shrimp, forming a ball (leave tail exposed). Repeat procedure with remaining crab cake portions and shrimp. Divide shrimp evenly between 2 large ramekins. Sprinkle evenly with breadcrumbs; spoon Butter Sauce over shrimp.
STUFFED BAKED JUMBO SHRIMP - GOOD FOOD AND TREASURED MEMORIES
From goodfoodandtreasuredmemories.com
BAKED STUFFED JUMBO SHRIMP! - THE LOBSTER GUY
From thelobsterguy.com
CLASSIC SHREVEPORT CREOLE STUFFED SHRIMP | LOUISIANA KITCHEN
From louisiana.kitchenandculture.com
EASY CRAB STUFFED SHRIMP RECIPE | GRITSANDPINECONES.COM
From gritsandpinecones.com
THE GOOD DISH STUFFED JUMBO SHRIMP WITH LEMON BUTTER SAUCE
From gooddishtv.com
SPICY JUMBO STUFFED SHRIMP - SHRIMP RECIPE - YOUTUBE
From youtube.com
CRAB-STUFFED JUMBO SHRIMP - SWEET SAVORY AND STEPH
From sweetsavoryandsteph.com
STUFFED JUMBO SHRIMP RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BAKED STUFFED SHRIMP RECIPE - MYGOURMETCONNECTION
From mygourmetconnection.com
EASY BAKED STUFFED SHRIMP WITH CRABMEAT & RITZ CRACKERS.
From foodiesterminal.com
CRAB CAKE STUFFED SHRIMP - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
RECIPE: BACON-WRAPPED JUMBO SHRIMP STUFFED WITH CRAB - STYLE AT …
From styleathome.com
SCALLOP- AND CHERVIL-STUFFED JUMBO SHRIMP RECIPE | MYRECIPES
From myrecipes.com
SHRIMP SCAMPI STUFFED SHELLS RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY BAKED STUFFED SHRIMP (20 MIN) • ZONA COOKS
From zonacooks.com
SHRIMP STUFFED WITH CRAB IMPERIAL - THERESCIPES.INFO
From therecipes.info
JUMBO STUFFED SHRIMP - THERESCIPES.INFO - THERECIPES
From therecipes.info
STUFFED SHRIMP WITH EASY CRAB STUFFING - THE ANTHONY KITCHEN
From theanthonykitchen.com
STUFFED JUMBO SHRIMP — CHEF JOHN BESH
From chefjohnbesh.com
STUFFED BACON-WRAPPED SHRIMP WITH CREAM CHEESE - DINNER-MOM
From dinner-mom.com
OVEN BAKED STUFFED SHRIMP RECIPE - MAGIC SKILLET
From magicskillet.com
LOBSTER STUFFED JUMBO SHRIMP RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
COLOSSAL JUMBO SHRIMP STUFFED WITH CRAB MEAT RECIPE
From yaeat.tv
RECIPE CRAB STUFFED SHRIMP RANGOON LOBSTER RED
From ilg.conegliano.veneto.it
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love