Baked Stuffed Shrimp With Crabmeat Stuffing Food

BAKED STUFFED SHRIMP

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!

EASY STUFFED SHRIMP

Steps:

• Heat oven to 400°F.
• Toss shrimp with 2 Tbsp. dressing in medium bowl. Refrigerate 10 min. Meanwhile, mix remaining dressing with remaining ingredients.
• Remove shrimp from dressing; discard dressing. Partially split each shrimp lengthwise by making long cut along underside of shrimp, being careful to not cut all the way through shrimp. Open shrimp slightly; place, cut sides up, in shallow baking dish. Top with crumb mixture.
• Bake 7 to 8 min. or until shrimp turn pink.

BAKED STUFFED SHRIMP WITH RITZ CRACKERS®

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.

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.

CRAB STUFFED JUMBO SHRIMP RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• Butter a large glass baking dish and set a side.
• Place the crabmeat in a large bowl and season Cajun Seasoning. Reserve in the refrigerator till needed.
• In a metal skillet, melt about 4 tablespoons of unsalted butter over medium heat. Add the celery and red bell peppers, then cook about 3-4 minutes. Add the parsley and the garlic, and cook, for 1 minute. Remove the metal skillet from the heat source.
• Add the sautéed vegetables to the crabmeat. add sliced green onions, and toss to combine. Add the mayonnaise, egg, fresh lemon juice, and hot sauce and stir gently to combine. Add 1 ½ cups of the panko bread crumbs, kosher salt, fresh ground black pepper, and stir gently.
• Mound about 2 tablespoons of the crabmeat stuffing mixture into each butterflied shrimp, and place, with the stuffed sides up, in the prepared glass baking dish. Drizzle the stuffed Jumbo shrimp with the remaining melted unsalted butter.
• Bake the Crab Stuffed Jumbo Shrimp at 350 F until golden, about 15 minutes.
• Garnish the Crab Stuffed Jumbo Shrimp with lemon wedges and fresh parsley.

BAKED STUFFED SHRIMP WITH CRABMEAT STUFFING

Steps:

• Preheat the oven to 375 degrees.
• Line your baking dish with foil, and butter or spray with non stick cooking spray.
• Place the crabmeat in a large bowl and season with the Cajun Seasoning, Old Bay or salt and pepper, (your choice).
• Cover and refrigerate until ready to use.
• In your fry pan, melt 4 tablespoons butter over medium-high heat.
• Add the onions, celery, and bell peppers and cook, stirring, until softened, about 4 minutes.
• Add the parsley and the garlic, and cook, stirring, for 1 minute.
• Remove from heat and let cool.
• Add the cooled vegetables to the crabmeat and toss to combine.
• Add the mayonnaise, egg, lemon juice, Worcestershire and hot sauce and stir gently.
• Add 1 cup of cracker crumbs, salt and pepper to taste, and stir gently, being careful not to break up the crabmeat.
• Spoon the crabmeat stuffing evenly into each shrimp (about 2 Tbsp), and place, stuffed sides up, in your baking dish.
• Drizzle with the remaining melted butter.
• Bake until golden, about 20 minutes.

DAN'S BAKED STUFFED SHRIMP

Steps:

• Preheat oven to 375°F. and butter a large baking dish.
• Make stuffing:
• In a large heavy skillet cook mushrooms, onion, celery, garlic, and parsley in butter over moderate heat, stirring occasionally, until softened and liquid mushrooms give off is evaporated. Add scallops or crabmeat and cook over moderately high heat, stirring, 3 minutes. Stir in broth and cracker crumbs and remove skillet from heat.
• Butterfly shrimp by cutting lengthwise along inside curve, almost completely through. Split open shrimp and devein. Mound about 2 tablespoons stuffing onto each shrimp, pressing gently, and put shrimp, stuffed sides up, in baking dish. Melt butter and drizzle over shrimp. Sprinkle shrimp with paprika and bake 20 minutes, or until stuffing is golden.
• Garnish shrimp with parsley and serve with lemon wedges.

EASY BAKED STUFFED SHRIMP WITH CRABMEAT & RITZ CRACKERS

Steps:

• How To Make the Stuffing:1. Over medium-high heat melt the butter & then add the chopped onion and garlic and saute for 5 mins.2. In a clean dry bowl take the roughly crushed Ritz crackers and add the sauteed onion + garlic and mix everything well.3. Next, add the mayonnaise to the above mixture and mix well.4. Now add the chopped Pollock fish, bread, celery & crabmeat and mix everything well.5. Crack one egg and add to the above mixture, mix well to bind everything.6. Next, add the crushed pepper and salt and mix well until everything comes together into a nice doughy form ( refer the stepwise pictures).7. The stuffing is ready.How to Stuff the butterflied Prawns with the stuffing:1. Line a cookie sheet with aluminum foil and spray or brush oil.2. Arrange the Butterflied Shrimps on the cookie sheet with the shell side facing down and butterflied side facing up.3. Next, scoop about 1 tablespoon stuffing, roll it within your palm to form a ball, lay it gently over the butterflied shrimp.4. Gently press the stuffing with the help of a spoon. Repeat the process with all the Shrimps.5. Now, brush the top of the stuffing with the leftover butter from the pan.6. Preheat oven at 350 F or 177 C.7. Bake the stiffed Prawns for 15 mins or until the top of the stuffing turns light golden.

BAKED STUFFED SHRIMP WITH CRABMEAT & RITZ CRACKERS RECIPE - (4.5/5)

Steps:

• Preheat the oven to 375°F. Line your baking dish with foil, and butter or spray with nonstick cooking spray. Place the crabmeat in a large bowl ad season with the Cajun seasoning, salt and pepper. Cover and refrigerate until ready to use. In your fry pan, melt 4 tablespoons butter over med-high heat. Add the onions, celery, and bell peppers and cook, stirring, until softened, about 4 minutes. Add the parsley and garlic, and cook, stirring, for 1 minute. Remove from heat and let cool. Add the cooled vegetables to the crabmeat and toss to combine. Add the mayo, egg, lemon juice, Worcestershire and hot sauce and stir gently. Add 1 cup of cracker crumbs, salt and pepper to taste, and stir gently, being careful not to break up the crabmeat. Spoon the crabmeat stuffing evenly into each shrimp (about 2 tablespoons), and place, stuffed sides up, in your baking dish. Drizzle with the remaining melted butter. Bake until golden, about 20 minutes, until lightly browned.

CRAB-STUFFED SHRIMP

Steps:

• Heat oven to 375°F. Leaving the tail intact, cut a slit on the inside curve of each shrimp without cutting all the way through. Press open to butterfly.
• In 10-inch skillet, melt butter over medium heat. Cook onion, celery and garlic in butter about 2 minutes, stirring occasionally, until softened. Stir in wine; cook about 30 seconds or until bubbly.
• In medium bowl, stir vegetable mixture, bread crumbs, salt, parsley, whipping cream and crabmeat until well mixed. Mound slightly less than 1 tablespoon of stuffing onto each butterflied shrimp, pressing to shape.
• In ungreased 15x10x1-inch pan, place shrimp with stuffing sides up. Sprinkle cheese and paprika over stuffing. Bake about 30 minutes or until shrimp are pink and stuffing is starting to brown.

EMERIL'S CHILDHOOD FAVORITE: CRABMEAT-STUFFED SHRIMP

Steps:

• Preheat the oven to 375 degrees F. Butter a large baking dish and set aside.
• Place the crabmeat in a large bowl and season with the Essence. Cover and refrigerate until ready to use.
• In a large skillet, melt 4 tablespoons butter over medium-high heat. Add the onions, celery, and bell peppers and cook, stirring, until softened, about 4 minutes. Add the parsley and the garlic, and cook, stirring, for 1 minute. Remove from heat and let cool.
• Add the cooled vegetables to the crabmeat and toss to combine. Add the mayonnaise, egg, lemon juice, Worcestershire and hot sauce and stir gently with a large wooden spoon. Add 1 cup of the cracker crumbs, the salt, and pepper, and stir gently, being careful not to break up the crabmeat.
• Mound about 2 tablespoons of the crabmeat stuffing into each shrimp, press gently to close, and place, stuffed sides up, in the prepared baking dish. Sprinkle the remaining 1/2 cup of the flaky, buttery cracker crumbs over the stuffed shrimp and drizzle with the remaining melted butter. Bake until golden, about 20 minutes.
• While the shrimp are baking, heat a large saute pan over medium-high heat. When the pan is hot, add the olive oil. Add the garlic and crushed red pepper and cook, stirring continuously, for 1 minute. Add the kale and saute until the kale is just wilted, about 3 to 5 minutes. Season with salt and pepper.
• Place the kale on 4 plates. Remove the shrimp from the oven and divide among plates, on top of the kale. Garnish with parsley and lemon wedges. Serve immediately.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

CRAB MEAT STUFFED SHRIMP

Steps:

• Prep the shrimp by peeling and rinsing each one. You can leave the tail shell on if you want but it's not necessary. Take a paring knife and butterfly the shrimp by slicing 1/2 to 3/4 deep into the shrimp starting at the head end to almost all the way to the tail. Clean out the vein and rinse again. Pat the shrimp dry with paper towels. Place butterflied shrimp in a bowl and mix with 1 to 2 Tbs of creole seasoning. Set aside while you prepare the stuffing.
• Finely chop onions, green onions, garlic and celery and set aside.
• Place the crab meat into a bowl and measure all the other ingredients into prep bowls and set aside.
• Preheat the oven to 375 degrees

CRAB CAKE STUFFED SHRIMP

Steps:

• Melt butter in a nonstick pan over medium-high heat. Add onion, red bell pepper, and green bell pepper. Cook for 3 minutes or until soft. Let cool.
• Pick through crabmeat and remove any shell. Place crab in a medium bowl along with Panko crumbs, Ritz crackers, Old Bay seasoning, lemon zest, cayenne pepper, mayonnaise, and egg. Stir gently to mix.Season to taste with salt and pepper and refrigerate until needed.
• Peel shrimp, leaving the tail on. Cut through the backside of each shrimp, like you would to devein it, but cut more deeply, almost all the way through. Remove and discard the veins.
• On a parchment paper-lined baking sheet, place shrimp butterflied side down, pressing to flatten.
• Shape about 1 heaping tablespoon of crab mixture into a ball and place on top of a shrimp, pressing the tail into the top to secure. Repeat.
• Drizzle melted butter over shrimp.
• Bake in a 350 degree oven for 15 minutes, or until cooked through.

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!

STUFFED SHRIMP W/ CRABMEAT

Steps:

• Place crabmeat into a small bowl, then add a squeeze of lemon juice, cilantro, mayo, mustard, paprika, old bay, creole seasoning, salt, and pepper to taste. Add your bread crumbs. Mix well then place into the fridge while you prep the shrimp.
• Preheat oven to 350 F.
• Peel shrimp leaving the tail on, then devein. Give it a good rinse, then pat dry using a paper towel. Butterfly the shrimp.
• Form your crabmeat into a ball, place it onto the shrimp, then press the tail into the meat to enclose the ball.
• Place stuffed shrimp onto baking pan lined with foil.
• Brush a generous amount of melted butter over the stuffed shrimp, then sprinkle a small amount of paprika over it.
• Bake for 13-15 minutes.