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Shrimp: Dan's Baked Stuffed Shrimp

Source of Recipe


Gourmet, February 1996






List of Ingredients



• -- Stuffing --
  
• 1 cup chopped mushrooms (about 1/4 lb.)
  
• 3 Tbsp minced chopped onion
  
• 2 Tbsp minced celery ribs
  
• 1 Tbsp minced garlic (about 3 cloves)
  
• 3 Tbsp finely chopped fresh parsley leaves
  
• 3 Tbsp unsalted butter
  
• 1/2 lb. scallops (chopped), or lump crabmeat, picked over
  
• 1/2 cup chicken broth (could use white wine, instead)
  
• 32 Ritz crackers, crushed (could use panko or other fine bread crumbs, instead)
  
• *
  
• 18 jumbo shrimp (about 2 lbs.), shelled, leaving tail and connecting shell segment intact
  
• 2 Tbsp unsalted butter
  
• 1/4 tsp paprika
  
• *
  
• Garnish: chopped fresh parsley leaves
  
• Accompaniment: lemon wedges
  






Instructions



1. Preheat oven to 375 degrees (F), and butter a large baking dish.
   
   
2. Make stuffing: In a heavy, large skillet, cook mushrooms, onion, celery, garlic and parsley in butter over moderate heat, stirring occasionally, until softened and the liquid that the mushrooms give off is evaporated. Stir in broth (or wine) and cracker crumbs (or panko), and remove skillet from heat.
   
   
3. Butterfly shrimp by cutting lengthwise along inside curve, almost completely through. Split open shrimp and devein.
   
   
4. Mound about 2 tablespoons stuffing onto each shrimp, pressing gently, and put shrimp, stuffed sides up, in prepared 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.
   
   Serves 6