Baked Stuffed Shrimp Imperial Recipes

BAKED CRAB-STUFFED SHRIMP IMPERIAL

Steps:

• Pick through crab meat carefully to remove any bits of shell or cartilage. Mix all Imperial Stuffing ingredients until thoroughly blended.
• Split shrimp along bottom so that shrimp rests flat on pan and tails curl over stuffing. Stuff each shrimp with about 1 1/2 ounces of stuffing. Lay shrimp on a buttered pan or casserole and sprinkle with lemon juice and white wine.
• Bake in a preheated 350° oven for 15 to 20 minutes, or until tails curl and stuffing is lightly browned.
• Serve immediately.

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.

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 WITH RITZ CRACKERS®

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a baking dish with cooking spray.
• Mix crushed round crackers, parsley, saltines, celery salt, and garlic together in a large bowl. Add scallops, crabmeat, melted butter, and cooking wine; mix stuffing well.
• Place a shrimp on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Repeat with remaining shrimp.
• Stuff each shrimp with a heaping tablespoon of stuffing and place back-side up in the baking dish. Repeat with remaining shrimp and stuffing. Add 1 or 2 tablespoons water to the bottom of the baking dish to keep shrimp moist during baking.
• Bake in the preheated oven until shrimp are opaque and stuffing is beginning to brown, 15 to 18 minutes.

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!

BAKED STUFFED SHRIMP IMPERIAL

Steps:

• DIRECTIONS:.
• Preheat oven to 350 degrees.
• Mix first 9 ingredients to make the Imperial Stuffing.
• Peel the shrimp leaving the tails on, and then split the prawns in half lengthwise, not cutting all the way through, and butterfly them to lay flat.
• Spray a baking dish with a non-stick cooking spray.
• Place the prawns into a baking dish, and spoon the stuffing on top of each prawn.
• Bake for 15 to 20 minutes, or until the prawns are pink and the stuffing is lightly browned.

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.