Shrimp Week: Stuffed shrimp

Shrimp Week: Stuffed shrimp

Yield: 4 servings


For the stuffing

1 cup chopped mushrooms (about 1/4 pound)

3 tablespoons minced onion

2 tablespoons minced celery ribs

1 tablespoon minced garlic (about 3 cloves)

3 tablespoons finely chopped fresh parsley leaves

3 tablespoons unsalted butter

1/2 pound scallops, chopped, or lump crabmeat, picked over

1/2 cup chicken broth

32 Ritz crackers (about two thirds of a 12-ounce package), crushed into coarse crumbs

For the shrimp

18 jumbo shrimp (about 2 pounds), shelled, leaving tail and connecting shell segment intact

2 tablespoons unsalted butter

1/4 teaspoon paprika

chopped fresh parsley leaves, for garnish

lemon wedges, for accompaniment

Method of Preparation

1. Preheat oven to 375 degrees.

2. Butter a large baking dish, using enough to cover the entire dish.

For the stuffing

1. 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, three minutes. Stir in broth and cracker crumbs and remove skillet from heat.

For the shrimp

1. Butterfly shrimp by cutting lengthwise along inside curve, almost completely through. Split open shrimp and devein. Mound about two 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.

2. Garnish shrimp with parsley and serve with lemon wedges.

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