Stuffed Shrimp Food

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.

STUFFED SHRIMP APPETIZERS

Steps:

• Peel and devein shrimp, leaving the tails on. Butterfly each shrimp along the outside curve. Open shrimp flat and place butterflied-side down in an ungreased 15x10x1-in. baking pan., In a small bowl, combine the egg, bread crumbs, mayonnaise, lemon juice and seasonings. Stir in crab. Place 1 tablespoonful of mixture over each shrimp; sprinkle with cheese and paprika. Bake at 350° for 9-11 minutes or until shrimp turn pink. Serve warm.

STUFFED SHRIMP

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.

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.

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.

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.

EASY BAKED STUFFED SHRIMP

Steps:

• Preheat oven to 450 degrees F (230 C).
• Cut bread into tiny cubes.
• Peel shrimp leaving tail on.
• Butterfly shrimp by inserting a knife about three-quarters of the way into shrimp near the head and cut nearly all the way down the center of the shrimp's back to the tail, leaving the front of the shrimp intact.
• Remove vein with tip of the knife.
• Open cut shrimp until it lies flat.
• Place shrimp butterflied side down on a baking sheetsprayed with non-stick spray.
• Press flat part of shrimp gently down to make it even flatter.
• In a frying pan over medium heat, cook the butter, olive oil, dried minced onion, minced garlic, chicken broth, salt and pepper. Cook and stir 3 minutes.
• Stir in bread cubes and chopped parsley until combined.
• Use a melon baller to scoop stuffing mixture into butterflied shrimp.
• Curl the shrimp tails over top of the stuffing mixture.
• Bake 5 - 8 minutes.
• Remove pan from oven and sprinkle stuffed shrimp with more parsley if desired. Serve immediately.

STUFFED SHRIMP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Make thin slit in the back of each shrimp, being careful not to cut all the way through.
• Tuck 1 basil leaf into the opening of each shrimp, followed by 1/2 teaspoon of goat cheese. Wrap 1/2 of a prosciutto slice around each shrimp from bottom to tail.
• Arrange stuffed shrimp on a baking sheet. Brush each lightly with olive oil.
• Bake in the preheated oven until shrimp is pink and prosciutto is crispy, 4 to 5 minutes.

BAKED STUFFED SHRIMP

Steps:

• Position a rack in top third of oven; preheat to 375 degrees F. Line a rimmed baking sheet with foil. Using a paring knife, cut along the outside curve of each shrimp, from bottom of neck to tail, almost all the way through. Arrange the shrimp on the prepared pan, laying them open, cut-sides down, pressing gently to flatten.
• Combine scallions, mayonnaise, celery, panko, bacon, lemon juice, salt and cayenne in a small bowl. Spoon 2 teaspoons of stuffing onto each shrimp. Fold the tail over the filling and press gently. Bake until the shrimp are opaque and the stuffing is warmed through, 5 to 8 minutes. Transfer to a serving platter and serve immediately.

STUFFED SHRIMP

Steps:

• In a large bowl, combine the mayonnaise, old bay seasoning, cayenne pepper, parsley, bread crumbs, egg, and lemon juice. Season with salt and pepper lightly.
• Fold in the crabmeat gently, then cover and refrigerate for 1 hour.
• Preheat oven to 350 degrees F.
• Peel shrimp leaving tails on then butterfly and season with salt and pepper.
• Place about 1 tbsp of the crab mixture on top of the shrimp.
• Bake for 13-15 minutes or until fully cooked through, squeeze a little lemon juice if desired and enjoy!

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.

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!

CORNBREAD-STUFFED SHRIMP

Steps:

• Preheat oven to 500 degrees. In a large skillet, heat oil over medium-high. Add onion and diced celery and saute until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds; season with salt and pepper. Remove from heat, add broth and cornbread, and stir until combined. Mince 4 shrimp (discard tails) and stir into stuffing along with egg.
• Run a paring knife from head to tail along the backs of remaining shrimp, slicing almost completely through. Open, then remove vein with knife. Pack each with about 2 tablespoons stuffing. Brush a rimmed baking sheet with oil and arrange shrimp, stuffing side up. Bake until stuffing is golden and shrimp are opaque throughout, 18 to 20 minutes.
• Meanwhile, toss together sliced celery, lettuce, dressing, and blue cheese. Serve alongside shrimp.

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.

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!

BAKED & DELICIOUS STUFFED SHRIMP

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.

STUFFED SHRIMP WITH GARLIC CREAM SAUCE

Steps:

• To prepare the garlic cream sauce: Heat 3 tablespoons of oil with the butter in a medium skillet over medium heat. Add the onion, shallots, garlic, and cook, stirring frequently, until the onions are tender and translucent, about 7 minutes. Add the anchovy paste and cook until fragrant. Add the half-and-half and simmer over medium-low heat.
• In a small bowl, combine the cornstarch with an equal amount of water and mix well. Whisk 1 1/2 tablespoons of the cornstarch mixture into the sauce. Whisk the sauce as it returns to a simmer. Simmer for 1 to 2 minutes then check the consistency. Repeat the process if the sauce is too thin. Season the sauce with salt and pepper and keep warm over very low heat.
• To prepare the artichoke, shrimp, and stuffing: Put the artichoke in a medium saucepan, add about 2 inches of water and a little salt. Cover the pot and steam the artichoke over medium heat until a leaf pulls off easily, about 40 minutes. Allow the artichoke to cool then pull away the leaves and scrape the fibrous 'hair' from the heart. Slice the artichoke heart and reserve.
• Preheat the oven to 400 degrees F.
• Heat 2 tablespoons oil in a medium skillet over medium heat. Add the onion, garlic, and shallots. Cook, stirring frequently, until the onions are tender and translucent, about 7 minutes. Remove the pan from the heat and add the bread crumbs, half the parsley and season with salt and pepper. Moisten the stuffing with enough chicken stock so that it holds together. Set the stuffing aside.
• Butterfly the shrimp. Remove the veins then lay the shrimp flat, cut-side up. Spoon stuffing into each shrimp. Place the artichokes in the bottom of a greased baking dish. Re-form the shrimp and place them in a snug single layer over the artichokes. Drizzle the shrimp with the melted butter and a little olive oil and bake until they are firm and opaque, about 10 minutes.
• Arrange the shrimp and artichoke on appetizer plates then drizzle with garlic cream. Garnish with the remaining parsley and serve.

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.

MOFONGO STUFFED WITH CRIOLLO SHRIMP STEW

Steps:

• For the shrimp stew: Pat the shrimp dry with paper towels and add to a bowl. Toss with the adobo, a pinch of salt and a few cracks of pepper and set aside.
• Heat the olive oil in a medium skillet over medium-high heat. Add the oregano, smoked paprika, olives and brine, cilantro, onion, red bell pepper and a pinch of salt and cook over medium heat, stirring often, until the onions are translucent, about 3 minutes. Pour in half of the beer, scraping up any brown bits from the bottom, and cook down for 1 minute. Add the diced tomatoes, tomato sauce and the rest of the beer. Cook over medium-high heat until the liquids reduce by a third, about 5 minutes, then turn the heat to low and keep warm.
• For the mofongo: Heat a large, heavy-bottomed skillet over medium-high heat and add the corn oil. Heat until the oil reaches 325 degrees F or it bubbles when in contact with a wooden spoon.
• Add the plantains to the oil, lower the heat to low and fry, flipping halfway through, until light golden and cooked through but not yet crispy, about 15 minutes. Drain the plantains on paper towels and season with salt.
• Combine the olive oil and garlic in a mortar and pestle and process to form a paste. Season with about 1 teaspoon salt. Transfer the mixture to a small bowl and set aside.
• Add 5 to 6 chunks of the fried plantains, 1 tablespoon of the oil mixture and about 2 tablespoons of the crushed pork rinds, if using, to the same mortar and pestle. Mix until well mashed and combined. Scoop out the mofongo with a spoon and use your hands to form the mixture into a bowl, creating a cradle for the shrimp stew. Repeat 3 additional times.
• For serving: Return the stew to medium-high heat and cook until it starts to simmer. Add the peas and cook for 1 minute. Add the shrimp and lemon juice, then continue to cook until the shrimp are cooked through, 3 to 4 minutes. Plate the mofongo and spoon the shrimp stew into them.

CRAB STUFFED SHRIMP

Steps:

• Preheat the oven to 375°F/190℃.
• Line a baking dish with foil or parchment paper and spray with a nonstick cooking spray.
• Place crabmeat in a large bowl and season it with creole seasoning. Alternatively, you can use just salt and pepper to season it.
• Add the egg and mayonnaise and mix lightly, then cover and refrigerate the mixture while preparing the other ingredients.
• Add butter to a skillet over medium heat. Add the onions, minced garlic, green onions, celery, red pepper, parsley, and creole seasoning as soon as it melts. Sauté for about 3-5 minutes and then transfer to a bowl. Rest until cool.
• While the sauteed veggies cool, crush the crackers until they have a fine crumb texture.
• Once the sauteed veggies are cool, start adding the cream cheese, crushed crackers, sauteed veggies, and parmesan into the crabmeat mixture. Gently fold in all the ingredients until it's thoroughly mixed.
• Test the mixture and add salt and pepper as needed.
• Place shrimp on a cutting board and cut a slit in the underside of the shrimp about ¾ deep, stopping at the tail so they can lie tail-side up.
• Season the shrimp lightly with creole seasoning and salt if you desire.
• Use a spoon to stuff each shrimp with 1-2 tablespoons of crabmeat.
• Carefully place the shrimp in your prepared baking dish, stuffed side up, and then spray them with cooking spray.
• Bake until golden brown for about 20 minutes.
• Remove from the oven and serve right away.