Stuffed Shrimp
From 77mini 14 years ago
- 30 minutes to make
- Serves 5
Stuffed shrimp adapted from Americas Test Kitchens Cooks Country. Combine with Brown rice and my Clams Madison recipe for a delicious dinner.
Ingredients
- 15 HUGE shrimp. My local fish monger carries 6-8/lb but U-12's work shopping list
- 4 pieces bread torn apart shopping list
- 1/4 cup parsley chopped shopping list
- 4 scallions rough minced shopping list
- 2 tsp lemon zest shopping list
- 1 Tbsp lemon juice shopping list
- 2 cloves garlic minced fine shopping list
- 1/4 tsp kosher salt shopping list
- 1 Tbsp Dijon mustard shopping list
- 1/4 tsp cayenne pepper shopping list
- 1/4 tsp crushed red pepper shopping list
- 1/2 cup mayonnaise shopping list
- 1-6.5 oz minced clams shopping list
- 1/4 cup clam juice (reserved from clams Madison recipe or from canned clams) shopping list
How to make it
- Preheat oven to 375
- butterfly shrimp and then slice 1" slit in center of shrimp (as if you cut too far when butterflying)
- Place shrimp cut side down in baking tray
- add 4 pieces of torn bread to food processor and pulse only till very rough OR chop with knife. You do not want fine like bread crumbs. Think turkey stuffing size
- place in oven for 5-6 minutes to dry out
- reduce oven to 275
- mix remaining ingredients in a bowl with dried bread
- place a portion of stuffing on shrimp using the extra slit to hold in place
- bake for 25 minutes
- remove from oven and turn on broiler
- when broiler heated, return shrimp on rack 4-5 inches away from broiler to crisp stuffing
- Serve with Clams Madison recipe and brown rice
People Who Like This Dish 2
- juels Clayton, NC
- brianna CA
- burritoxxx Watertown, NY
- hungrybear Miner, MO
- cuzpat Sikeston, Mo
- a1patti Salem, MA
- 77mini Buffalo, NY
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The Rating
Reviewed by 6 people-
These sound absolutely delicious!!
a1patti
in Salem loved it
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Sound delightfully good!!
cuzpat
in Sikeston loved it
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Sound nice
hungrybear
in Miner loved it
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