STUFFED SHRIMP
Sandy Schneider of Naperville, Illinois shares this delightful shrimp appetizer that's a breeze to make. The creamy three-ingredient filling has a hint of horseradish. TIP: These can be assembled a day ahead for convenience. More Shrimp Appetizers »
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 2 dozen.
Number Of Ingredients 6
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.
Nutrition Facts :
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
FOODCHANNEL EDITOR
Stove Top Stuffed Shrimp Recipe. This quick appetizer only has 3 ingredients - shrimp, olive oil and STOVE TOP stuffing. Everyone will think you spent hours putting these starters together. This recipe courtesyof KRAFT® Nutrition Information Per Serving Calories: 270, Total fat: 11 g, Saturated fat: 2 g, Cholesterol: 220 mg, Sodium: 650 mg, Carbohydrate: 16 g, Dietary fiber: 1 g, Sugars: 2 g, Protein: 26 g, Vitamin A: 10 %DV, Vitamin C: 4 %DV, Calcium: 6 %DV, Iron: 25 %DV Tips FOOD FACTS: The size of a shrimp is indicated by the number per pound, with the smaller number being the larger shrimp. Jumbo shrimp yield less than 15 shrimp per pound.
Provided by By FoodChannel Editor | August 20, 2008 3:25 pm
Time 45m
Yield -
Number Of Ingredients 3
Steps:
- 1 PREHEAT oven to 400°F. Cut slit in underside of each shrimp. Heat oil in large skillet on medium heat. Add shrimp; cook and stir 5 minutes or until shrimp turn pink. Place in shallow baking dish; set aside. 2 PREPARE stuffing mix as directed on package; spoon evenly into pockets in shrimp. 3 BAKE 5 minutes or until heated through.
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
EASY STUFFED SHRIMP
This easy-to-make shrimp dish is topped with a cheesy, garlicky crumb mixture and baked until delicious.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 2 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 135 mg, Sodium 930 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 17 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
FIVE-INGREDIENT GRILLED SHRIMP-STUFFED MUSHROOMS
Stuffed mushrooms can be much more than bite-size hors d'oeuvres at cocktail parties-they can also be a delicious entree. Portobello mushrooms stuffed with shrimp are a low-fat, protein-packed seafood dinner option containing potassium, iron and zinc. The meatiness of the mushroom paired with shrimp is a new take on surf-and-turf, with the added benefit of 15 vitamins, minerals and beneficial plant compounds. Round out this meal with slices of French bread brushed with olive oil and grilled. Or serve the patties in 100 percent whole-grain buns along with sliced avocado.
Provided by Michelle Dudash
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat grill to medium, about 350 to 400 degrees F.
- Rinse the tops of the mushrooms briefly under running water, rubbing off any debris, and pat dry. Gently remove the gills with a spoon (the gills are edible, but their dark shade can muck up the color of the filling). Pluck off the stems, trim the bottom of the stems, and reserve. Trim the rims of the mushrooms with kitchen shears, for a straighter edge. Reserve scraps. Place mushroom caps on a plate.
- Slice finely slice enough of the green scallion tops to equal 2 tablespoons and reserve for garnish. Place the remaining white and green scallion parts in a large food processor and pulse to chop. Add the mushroom stems and scraps, shrimp, lemon zest and juice, and freshly ground black pepper to taste. Pulse until the shrimp is nearly ground, with some small pieces remaining.
- Brush the mushroom tops with oil, turn them over, then sprinkle lightly with salt and pepper. Divide the shrimp mixture equally among the mushrooms and smooth with the back of a spoon. Sprinkle with salt.
- Lightly oil the area of the grill that you will be using. Grill the stuffed mushrooms until the shrimp centers turn white and firm when pressed gently and the mushrooms are tender, about 10 to 12 minutes. Allow the mushrooms to rest a few minutes before serving. Sprinkle with sliced scallions and serve with lemon wedges.
BAKED & DELICIOUS STUFFED SHRIMP
This is amazing, moist, delicious and a family favorite. We have it every year for Christmas dinner. Each of us eat a half dozen or more, so make lots! I have had a few questions about this recipe - so I have updated it! My mother suggests shrimp that comes 16 to 20 per pound. It really is delicious and hopefully the changes I made will improve it for everyone!
Provided by MA HIKER
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Shell and devein shrimp, leave on tail.
- In a 9 x 12 baking dish (this is what you will cook the shrimp in) combine the oil, garlic, salt, 1/4 cup butter and pepper.
- Heat in the oven for 5 minutes.
- Prepare stuffing: mix the basil, tarragon, onion, bread crumbs, 2 T. melted butter, 2 T. sour cream (I don't measure the sour cream too closely - add enough so the stuffing is fairly moist) and a pinch of salt.
- Split shrimp and put a scant teaspoon of stuffing in each.
- Lay in a single layer in the pan (that has oil, melted butter etc in it waiting for the shrimp!).
- Baste with the liquid in the pan.
- Enjoy!
- Cover with foil and bake 20 minutes or so until the shrimp are done.
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
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