Dans Baked Stuffed Shrimp Recipes

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BAKED STUFFED SHRIMP



Baked Stuffed Shrimp image

This is a recipe for shrimp with a seasoned bread stuffing. I love to serve this dish when I have guests for dinner because I can prepare the shrimp early in the day. I've always received rave reviews over this recipe and have shared it often. You may add diced lobster or scallops to the cracker mixture just before baking. Serve with drawn butter.

Provided by LRW1

Categories     Seafood     Shellfish     Shrimp

Time 1h5m

Yield 4

Number Of Ingredients 9

40 unsalted soda crackers, crushed
1 cup fresh bread crumbs
1 tablespoon garlic powder
½ cup butter, melted
1 tablespoon Worcestershire sauce
1 pinch ground black pepper
2 tablespoons grated Parmesan cheese
½ cup dry white wine
16 jumbo shrimp, peeled and deveined, with tails

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.

Nutrition Facts : Calories 546.9 calories, Carbohydrate 44.8 g, Cholesterol 148.3 mg, Fat 29.7 g, Fiber 2.4 g, Protein 19.3 g, SaturatedFat 16.4 g, Sodium 755.8 mg, Sugar 2.9 g

BAKED STUFFED SHRIMP WITH RITZ CRACKERS®



Baked Stuffed Shrimp with Ritz Crackers® image

My late mother created this recipe over thirty years ago. My grandparents, my father, and myself have enjoyed these baked stuffed shrimp every other Friday for many years. It's a tradition - we eat baked stuffed shrimp for dinner and then play cards! (We've been leaving out the scallops lately due to the high price, and we don't even miss them.) We serve the shrimp with a nice garden salad and rice pilaf or baked potato.

Provided by Julie Cahoon

Categories     Seafood     Shellfish     Scallops

Time 45m

Yield 4

Number Of Ingredients 11

2 (4 ounce) packages crushed buttery round crackers (such as Ritz®)
cooking spray
½ cup parsley
5 saltine crackers, crushed
½ teaspoon celery salt
1 clove minced garlic
4 sea scallops, chopped
½ cup chopped imitation crabmeat
¼ cup butter, melted
¼ cup white cooking wine
20 jumbo shrimp, peeled and deveined

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.

Nutrition Facts : Calories 601.2 calories, Carbohydrate 44.4 g, Cholesterol 318.1 mg, Fat 27 g, Fiber 1.6 g, Protein 42.2 g, SaturatedFat 9.9 g, Sodium 1410.4 mg, Sugar 6 g

BAKED STUFFED SHRIMP WITH CRABMEAT STUFFING



Baked Stuffed Shrimp with Crabmeat Stuffing image

This dish is part of our family Christmas Eve celebration every year. I love baked stuffed shrimp, but so many restaurants here prepare their shrimp piled high with Ritz crackers drenched in butter. I think the crabmeat stuffing adds somethng a bit more special. Prep time includes the stuffing's cooling time.

Provided by Kozmic Blues

Categories     Crab

Time 1h25m

Yield 20 Shrimp

Number Of Ingredients 18

1 lb fresh lump crabmeat, shells removed (or 2 cans of canned crabmeat if fresh isn't available)
2 teaspoons cajun seasoning or 2 teaspoons Old Bay Seasoning (or to taste) (optional)
4 tablespoons butter, plus
3 tablespoons melted butter
1/2 cup onion, minced
1/4 cup celery, minced
1/4 cup green bell pepper, minced
1/4 cup chopped fresh parsley
1 tablespoon garlic, minced
1/4 cup mayonnaise
1 egg, beaten
3 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
1 cup buttery cracker, crushed
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 lbs u- 12 shrimp or 2 lbs jumbo shrimp, shelled,deveined,and butterflied

Steps:

  • Preheat the oven to 375 degrees.
  • Line your baking dish with foil, and butter or spray with non stick cooking spray.
  • Place the crabmeat in a large bowl and season with the Cajun Seasoning, Old Bay or salt and pepper, (your choice).
  • Cover and refrigerate until ready to use.
  • In your fry pan, 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.
  • Add 1 cup of cracker crumbs, salt and pepper to taste, and stir gently, being careful not to break up the crabmeat.
  • Spoon the crabmeat stuffing evenly into each shrimp (about 2 Tbsp), and place, stuffed sides up, in your baking dish.
  • Drizzle with the remaining melted butter.
  • Bake until golden, about 20 minutes.

BAKED STUFFED SHRIMP



Baked Stuffed Shrimp image

This shrimp is to die for. It's so rich and buttery tasting. It's a nice change from the crab stuffed shrimp recipes.

Provided by luvmybge

Categories     Lunch/Snacks

Time 35m

Yield 12 Stuffed Shrimp

Number Of Ingredients 8

30 -36 Ritz crackers, crushed
1/4 cup parsley, finely chopped
2 teaspoons garlic, minced
2 tablespoons fresh lemon juice
1/2 cup butter
2 tablespoons grated parmesan cheese
12 jumbo shrimp, butterflied
1/4 lb scallops, chopped

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.

Nutrition Facts : Calories 107.6, Fat 8.6, SaturatedFat 5.1, Cholesterol 58.6, Sodium 291.2, Carbohydrate 2, Fiber 0.1, Sugar 0.2, Protein 5.5

DAN'S BAKED STUFFED SHRIMP



Dan's Baked Stuffed Shrimp image

An easy Dan's Baked Stuffed Shrimp recipe

Provided by Dan Diodato

Categories     Mushroom     Shellfish     Bake     Christmas     Seafood     Winter     Christmas Eve     Gourmet     Windsor     Connecticut

Yield Serves 6

Number Of Ingredients 15

For 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
18 jumbo shrimp (about 2 pounds), shelled, leaving tail and connecting shell segment intact
2 tablespoons unsalted butter
1/4 teaspoon paprika
Garnish: chopped fresh parsley leaves
Accompaniment: lemon wedges

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.

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