Baked Stuffed Shrimp With Clams Food

BAKED STUFFED SHRIMP WITH CLAMS RECIPE:

Steps:

• Preheat oven to 350 degrees F.
• Peel and devein the shrimp, leaving tails on. Using a sharp knife, butterfly shrimp by cutting along the inner curve or underbelly about halfway (almost completely through), leaving the tails firmly attached. Press the shrimp down flat like a butterfly.
• In a medium bowl, combine the cracker crumbs, butter, clams (including liquid), parsley, garlic powder, salt and pepper to taste. Stuff each of the shrimp with the clam mixture. Arrange the stuffed shrimp in a large baking dish; pour sherry around the shrimp.
• Bake approximately 10 to 15 minutes or until shrimp are opaque in center (cut to test). Remove from oven.
• To serve, arrange shrimp on a serving platter. Garnish with fresh parsley and lemon wedges. Serve warm.
• Makes 4 servings.

BAKED STUFFED CLAMS

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• In a large frying pan, melt butter with olive oil over medium heat. Stir in onion, and cook until translucent. Stir in clams, crab meat, parsley, lemon pepper, and bread crumbs. Reduce heat to low, and slowly pour in clam juice until mixture is slightly sticky, but not wet. The bread crumbs will continue to absorb moisture, so be careful not to add too much clam juice.
• Fill each clean clam shell with mixture, pressing tightly into shell. Arrange on a baking sheet, and sprinkle lightly with paprika. (Stuffed shells may be covered and frozen at this point for later use.)
• Bake in the preheated oven for 20 minutes, or until golden brown and sizzling. If frozen, bake at 350 degrees F (175 degrees C) for 30 minutes, or until warmed through. Serve warm on a platter with lemon wedges.

BAKED STUFFED SHRIMP

Steps:

• Butterfly the shrimp by cutting along the length on the underside of the body, but don't cut all the way through. Just cut deep enough to fold the shrimp open for stuffing. Remove any veins if necessary.
• Combine the cracker crumbs, butter, clams, parsley, garlic powder, salt and pepper, mixing well. Evenly stuff each of the shrimp with stuffing mixture.
• Arrange the stuffed shrimp in a 13 x 9 x 2-inch baking pan. Pour the sherry into the bottom of the pan.
• Bake at 350°F for about 15-18 minutes, or until the shrimp have JUST turned pink. Transfer shrimp to serving platter, garnish with additional parsley and serve with lemon wedges for accompaniment, if desired.

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.

BAKED STUFFED QUAHOGS OR CLAMS (RHODE ISLAND STYLE)

Steps:

• Preheat oven 350 degrees.
• Shuck quahogs/clams. Chop quahog meat into bite size chunks and set aside. Save shells and juice. You should have 24 shells for 24 "stuffies". Scrub the shells clean before stuffing.
• Melt 1/2 stick of butter and saute celery and onion on medium low heat for about 5 minutes. Add white wine, remaining butter and clam juice and continue to simmer for another 5 minutes to reduce liquid just a bit and butter is melted. Add chopped quahogs and remove from heat. Strain and separate liquid from solids - do not toss anything!
• In a large bowl add stuffing, pour liquid on stuffing. If stuffing is dry add more of the clam juice. Stuffing should have a sloppy soupy consistency.
• Add clam and veggie mixture to stuffing. Remember stuffing must be soupy because when it cooks the liquid will dry up.
• Add 1 T Old Bay at a time, mix and taste - if you need more flavor add a little more. Be careful - Old Bay is salty.
• Place shells on a large pizza/cookie sheet. Spray each with a little oil spray to prevent stuffing from sticking.
• Scoop a large amount of stuffing in each of the quahogs - you may be able to use all 24 shells.
• A few things to remember - do not over cook quahogs in pan w/veggies, stuffing must be soupy - if it's dry add a little more clam juice, be careful with the Old Bay. This a an easy recipe, but it took me a couple of times before I perfected it.
• I put 35-40 minutes for cooking - but when the stuffing is set and the top is crunchy and brown - they are done!
• Enjoy!

BAKED STUFFED SHRIMP

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.

CAPE COD BAKED STUFFED SHRIMP

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.