BAKED STUFFED SHRIMP
My Grandma's Baked Stuffed Shrimp recipe is a delicious New England restaurant recipe that dinner guests always rave about! It's buttery and perfectly seasoned.
Provided by Jillian - Food Folks and Fun
Categories Main Course
Time 1h
Number Of Ingredients 11
Steps:
- Move oven rack to the middle position and preheat to 375°Line a rimmed baking sheet with foil and lightly spray it with noncook cooking spray.
- In a small skillet or pan add the butter and melt over medium heat. Add in the shallot and saute, stirring frequently, until softened and the edges begin to turn light brown, about 3-4 minutes. Add garlic and cook until fragrant, about 30-60 seconds.
- In a medium bowl, add the shallot, crushed Ritz crackers, melted butter, sherry wine, and pepper. Stir until combined.
- Remove the shell, leaving the tail section intact. Hold the shrimp in your hand with the inside of the curve facing down. Make a shallow cut with a paring knife down the back of the shrimp. Use the tip of the knife or a toothpick to remove the vein.
- Then, flip the shrimp, so the inside of the curve is facing up. Run the paring knife along the length of the inside, cutting about ½-inch into the flesh, BUT NOT ALL THE WAY THROUGH! You should now be able to flatten the shrimp with the tail pointing up. Place the shrimp, with this new cut side facing up, on the prepared baking sheet and repeat with the remaining shrimp.
- Use a 1-Tablespoon scoop to scoop the stuffing into a mound on the flat part of the shrimp. Repeat with the remaining shrimp.
- Bake for 20 minutes, or until the shrimp are pink and the stuffing is golden brown.
- Serve with lemon wedges, a sprinkle of paprika, and melted butter for dipping, YUM!
Nutrition Facts : ServingSize 4 shrimp, Calories 388 kcal, Carbohydrate 19 g, Protein 25 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 323 mg, Sodium 1239 mg, Fiber 1 g, Sugar 3 g
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 LOBSTER
Steps:
- Preheat the oven to 425 degrees.
- Melt 8 tablespoons butter in a 9-inch skillet over medium heat. Add the onion and cook for 5 minutes until soft but not browned. Stir in the tarragon and parsley. If using raw shrimp or scallops, add them with the herbs and cook for 1 minute. Remove from the heat and let cool slightly. If using cooked lobster or crabmeat, remove the pan from the heat as soon as you stir in the herbs, let cool, and then add the lobster or crabmeat. Season with salt and pepper.
- With a cleaver or chef's knife, split the lobsters in half lengthwise. Remove and discard the head sac and intestine. Remove the tomalley and the roe if present and place in a small bowl. Break into small pieces using a fork. With the back side of a knife, crack the center of each claw on one side only. Season the lobsters lightly with salt and pepper. On a large roasting pan or baking sheet, place the halves together to resemble a butterfly.
- The tomalley and roe are optional for the stuffing. If you want to include them, mix them into the seafood mixture. Gently fold the crumbled crackers into the mixture. Divide the mixture evenly between 2 lobsters. If you are serving 1 lobster per person, spread the stuffing over the center so that the lobsters look whole again. Do not pack the stuffing tightly, or it will affect the even baking of the lobster. Brush the 3 tablespoons melted butter over the exposed meat tail, stuffing and claws. Bake until the lobster is cooked through and the studding is crisp and golden. Bake 17 minutes for a 1 1/2 pound lobster and 24 minutes for a 2-pound lobster.
MAINE BAKED STUFFED SHRIMP
You are probably thinking, "How in the world can you stuff a Maine shrimp?" Actually, you can't stuff them like you stuff the big ones. Maine shrimp are small, tender, and sweet, and they are delicious cooked this way. The stuffing is on top.
Provided by Mimi in Maine
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- SHRIMP:.
- Combine the butter and seasonings in a shallow 8x8 baking dish and put in a 350 degree oven to melt the butter.
- Arrange the cooked shrimp in a single layer in the melted butter.
- STUFFING:.
- In a small bowl mix all the ingredients for the stuffing and lightly toss with a fork.
- Spread the stuffing over the shrimp in the baking dish.
- Cover with foil and bake at 350 degrees for 15 minutes.
- Remove foil and bake an additional 5 minutes.
Nutrition Facts : Calories 708.3, Fat 42.5, SaturatedFat 24.5, Cholesterol 442.4, Sodium 1369.3, Carbohydrate 29.2, Fiber 2.2, Sugar 4.7, Protein 51.2
BAKED STUFFED LOBSTER
Steps:
- Preheat the oven to 450 degrees F.
- Place a little water in a large pot and bring to a boil.
- Cut open the lobster by inserting your knife just underneath the head and the cutting down, splitting the belly (body and tail). Remove the "inners" (heart, guts, etc., but not meat). Steam the lobster for 7 to 10 minutes and then remove from the pot.
- Stuff the Seafood Stuffing in the lobster's opening and top with the crabmeat.
- Place the stuffed lobster, belly-side-up in a roasting pan. Add the lemon juice and a little water to the bottom of the pan to keep the lobster moist while cooking. Bake for 7 to 10 minutes, or just until the claws begin to split. Do not allow the lobster to dry out.
- In a medium saucepan over medium heat, melt butter and then add all the seafood and saute until tender, about 3 to 5 minutes. Remove from heat and allow to cool.
- Mix in the crackers, and add lemon juice, wine, and salt and pepper, to taste.
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
CAPE COD BAKED STUFFED SHRIMP
Growing up in the Boston area, a Saturday night favorite at restaurants was Baked Stuffed Shrimp. This dish is light and delicious and the trick is to bake the shrimp in a glass pie dish, not on a dark cookie sheet -they come out much more juicy. Also, I added a little Marsala for sweetness - but I guess Sherry would do. Be sure to use only Ritz brand crackers and not the low fat variety or the taste will be greatly compromised.
Provided by Dedee Royale
Categories < 60 Mins
Time 33m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- In a small skillet, heat 1 tablespoons butter and saute the celery and garlic for 3-4 minutes on low heat. Do not brown.
- Transfer to a small bowl.
- Crush the crackers with your hands in a plastic bag until just coarse and add to the bowl with the celery.
- Stir in the melted butter, lemon juice, parsley, wine or chicken broth and ground pepper.
- The mixture should be barely wet, enough to hold together. But if too wet add more Ritz crackers, or if too dry add a little more broth.
- Cut almost through the center of each shrimp and flatten out cut side up, pointing the tail section up.
- Spray a glass pie dish with butter spray before placing shrimp on it. Then spray each shrimp with butter spray.
- With your hands mound some of the stuffing and place it on each shrimp.
- Sprinkle with just a little bit of paprika, Don't overdo it.
- Bake at 375F for 12 minutes, then place under broiler for 1 minute to brown top lightly.
- Serve with lemon wedges.
Nutrition Facts : Calories 627.6, Fat 39.1, SaturatedFat 19.3, Cholesterol 283.1, Sodium 1638.6, Carbohydrate 34.9, Fiber 1.4, Sugar 4.7, Protein 27.2
BBQ BAKED SEAFOOD STUFFED LOBSTER
Make and share this BBQ Baked Seafood Stuffed Lobster recipe from Food.com.
Provided by dlgreer
Categories Very Low Carbs
Time 45m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat Cast Iron skillet over grill until hot.
- Add 3/4 stick of butter to skillet and allow to melt.
- Chop onion.
- Smash and mince garlic.
- Quarter the Sea Scallops.
- Cut up shrimp.
- Add chopped onion and garlic to pan and allow to warm.
- Add shrimp, scallops, and crab meat to pan and turn over.
- Add chopped parsley, salt, pepper and lemon juice and turn over.
- Break Ritz crackers into large pieces and add to stuffing mixture.
- Turn contents in pan and allow to warm for 1 - 2 minutes, DO NOT COOK THE STUFFING.
- Remove stuffing mixture from grill.
- Bring Grill to 350 - 375 degrees and melt remaining butter.
- Split Live lobster in two place on baking sheet.
- Remove intestinal tract, tomalley, and roe.
- Crack the claws.
- Add 1/2 of the prepared stuffing mixture to each empty lobster body.
- Add butter to each half.
- Place into pre-heated grill and bake for 20 - 30 minutes.
- Remove from grill and add additional butter if desired to each half.
Nutrition Facts : Calories 1450.2, Fat 60.5, SaturatedFat 32.4, Cholesterol 1467.4, Sodium 6165.9, Carbohydrate 23.6, Fiber 1.6, Sugar 3.3, Protein 193.8
BAKED MAINE STUFFED LOBSTER
Make and share this Baked Maine Stuffed Lobster recipe from Food.com.
Provided by Mimi in Maine
Categories Lobster
Time 50m
Yield 2 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 820.8, Fat 30.4, SaturatedFat 16.6, Cholesterol 724.3, Sodium 2120.2, Carbohydrate 4.8, Sugar 0.4, Protein 125.5
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
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