BAKED STUFFED SHRIMP
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
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
STUFFED SHRIMP
Sandy Schneider of Naperville, Illinois shares this delightful shrimp appetizer that's a breeze to make. The creamy three-ingredient filling has a hint of horseradish. TIP: These can be assembled a day ahead for convenience. More Shrimp Appetizers »
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 2 dozen.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the cream cheese, horseradish and Parmesan cheese until blended. Cut a small hole in the corner of a resealable plastic bag; add cream cheese mixture. Butterfly the shrimp along the outside curves. Pipe about 1 teaspoon cream cheese mixture into each shrimp. , Arrange on a serving platter. Sprinkle with parsley. Serve with seafood sauce if desired. Refrigerate leftovers.
Nutrition Facts :
STUFFED SHRIMP
Baked Crab Stuffed Shrimp with perfectly cooked shrimp on the bottom and a savory crab cake stuffing on top!
Provided by Kelly Anthony
Categories Dinner Main Course
Time 31m
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F and have ready a rimmed baking sheet lined with either parchment paper or aluminum foil.
- Pat the shrimp dry with a paper towel. Then, working with one shrimp at a time, lay it back-side down (a.k.a. leg-side up). Use a paring knife to make a small incision down the shrimp, from the start of the tail, cutting toward the head of the shrimp. Continue doing this until the shrimp is butterflied and can lay flat. Do your best not to cut all the way through the body of the shrimp.
- Transfer the shrimp to a large bowl, drizzle with oil, sprinkle evenly with the salt and pepper, and very gently toss to coat. Transfer to the baking sheet and set aside.
- In a medium-sized mixing bowl, combine the crab, parmesan cheese, plain breadcrumbs, mayonnaise, green onions, beaten egg, pimiento peppers, chopped parsley, Old Bay seasoning, lemon zest, and juice. Gently, fold the mixture together until well combined.
- Add tablespoon-sized spoonfuls of the crab mixture on top of each shrimp, and bring up the tail, tucking it gently into the stuffing.
- Bake for about 16-20 minutes, or until the shrimp are completely opaque and pink in color. Allow to cool slightly, serve and enjoy!
Nutrition Facts : Calories 367 kcal, Carbohydrate 10 g, Protein 54 g, Fat 12 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 356 mg, Sodium 1446 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 6 g, ServingSize 1 serving
NOPALES-STUFFED CHICKEN
Cactus pads, or nopales, have been consumed for generations. Studies suggest that nopales may control blood sugar levels in some people. I think they have a flavor similar to green beans. They are available at most Latin markets and come cleaned to make it much easier to prepare at home.
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F.
- For the stuffing: In a medium saute pan over medium heat, add the olive oil, cactus, onions, garlic and salt and cook, stirring often, until the vegetables sweat, about 5 minutes. Continue to cook, stirring often, until the onions are fully cooked, 5 to 7 minutes longer; set aside.
- For the chicken: Place about 2 tablespoons of the cactus stuffing on one side of each chicken breast. If you have remaining stuffing, reserve it for garnish. Top with the cheese. Using a brush, coat the edges of the chicken breasts with the egg and fold over the chicken to close.
- Heat a saute pan over medium-high heat and add the canola oil. Season the chicken breasts with the salt and pepper. Carefully place each stuffed breast in the hot pan. Cook each side until seared and a nice crust forms, about 3 minutes. Transfer the chicken to a sheet pan and bake until the internal temperature is 165 degrees F, about 25 minutes.
- For the sauce: Reduce the heat to low under the saute pan that was used for the chicken. Add the cumin, coriander and paprika and cook, stirring, until toasted, for a minute or two, taking care not to burn the spices-add a little oil to the pan if it looks dry. Add the lime zest and juice and cook, stirring, until the juice has reduced. Very carefully add the tequila; it may ignite, but not for too long. Stir in the chicken stock, salt and pepper; lower the heat and cook until reduced, about 10 minutes.
- Place the chicken in a serving dish, cover with the sauce and garnish with any reserved cactus stuffing and chopped fresh parsley.
CRAB 'N' SHRIMP STUFFED TAMALES
Provided by Guy Fieri
Time 1h25m
Yield 6 servings
Number Of Ingredients 22
Steps:
- For the seafood stuffing: Roughly chop the shrimp up into chunky pieces. Set a large saute pan over high heat. Add the olive oil and garlic. Once the garlic begins to sizzle, add the shrimp. Saute until just pink, about 2 minutes, and then add the crabmeat. Season with the cumin, paprika and some salt and pepper. Gently fold the mixture together, and then shut off the heat and add the lime juice. Allow to cool. Divide the mixture; you will use one half to stuff the tamales, and one half for the seafood sauce.
- For the tamales: Mix the masa, 1 1/4 cups water, butter and salt into a thick paste. To prepare the tamales, set a corn husk out on a flat surface (double up or shingle 2 husks if they are small or have tears). Add 5 tablespoons of the masa mix into the center of the corn husk. Push the mixture to 1 inch from the side of the husk. Add 2 tablespoons of seafood stuffing to the center. Fold one edge of the husk to the center, and then fold the other side to cover the entire tamale. Fold the ends over by 2 inches and tuck under to hold in place.
- Place a colander in large pot of boiling water, but do not let the colander touch the water. Place the tamales in the colander, cover and steam the tamales for 30 to 40 minutes.
- For the red seafood sauce: First, rehydrate the chile pepper. Place the dried chile in a cup of hot water and let sit for 10 minutes.
- Set a medium saucepan over medium-high heat. Add a drizzle of olive oil and saute the fennel, onion and garlic until translucent and fragrant, 5 to 7 minutes. Deglaze with the white wine, and then simmer to evaporate some of the wine, 2 to 3 minutes. Add the cumin, chile pepper, the water from the chile pepper and the can of tomatoes. Season with salt and pepper and bring to a simmer. Cook until the liquid reduces and the flavors come together, about 20 minutes. Blend until smooth with a stick blender, and then fold in the remaining half of the seafood stuffing. Taste and season once more if needed. Serve the red seafood sauce over the crab and shrimp tamales.
SAUTEED NOPALES
Paddles from the nopal cactus, callednopales, make a delicious taco filling.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Yield Makes about 3 1/2 cups
Number Of Ingredients 8
Steps:
- If cactus paddles still have thorns, grasp with a gloved hand or pair of tongs and shave with a sharp knife (be sure to peel just the thorns). Rinse under cold water.
- To cut nopales, hold paddle in your hand and shave off 2-inch-long slivers with a knife, turning paddle every few cuts so that pieces remain uniform.
- Bring a large pot of salted water to a boil. Add nopales and half of the chopped onions. Boil briskly for 10 to 15 minutes or until tender. Drain and rinse in 2 changes of cold water.
- In a large saute pan over medium heat, cook remaining onion with the garlic in the oil until soft, about 5 minutes. Add nopales, tomatoes, and chiles, season with salt, and cook for about 10 minutes. Sprinkle in cilantro and remove from heat. Serve hot or at room temperature.
SHRIMP STUFFED WITH SHRIMP
Stuffed foods are very appealing because they offer a contrast in flavors and textures. This dish is finished under the broiler.
Provided by threeovens
Categories < 30 Mins
Time 30m
Yield 16 shrimps, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat broiler.
- Peel and devein shrimp. Set aside 16 shrimps. Chop the remaining shrimps coarsely. There should be about 1/2 cup.
- Finely chop the mushrooms. There should be about 1 cup. Set aside.
- Heat 2 tablespoons butter in a saucepan. Add onion, celery and garlic. Saute until wilted, about 5 minutes, then add the mushrooms, salt and pepper. Cook an additional 3 minutes or so. remove from heat and add the chopped shrimp. Stir. Add the bread crumbs (reserving 1 tablespoon), parsley, and egg. Blend well and add salt and pepper to taste.
- Butterfly the reserved shrimp by cutting part way through the backs until they lay flat.
- Grease a baking dish with 1 tablespoon of butter. Arrange butterflied shrimp, cut side down in baking dish. Spoon an equal amount of stuffing onto each shrimp. Sprinkle the shrimps with the reserved bread crumbs and dot with 1 tablespoon of butter.
- Heat baking dish on the stovetop until the butter melts and the shrimps start to cook. Then place under the broiler and cook until the shrimp is done and the stuffing starts to brown.
SHRIMP AND NOPAL CACTUS SALAD
Provided by Terry Conlan
Categories Salad Garlic Onion Tomato Appetizer Feta Shrimp Radish Summer Chill Healthy Cilantro Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 16 (1-cup) servings
Number Of Ingredients 14
Steps:
- Pare the spines from the cactus; trim the base and around the edge. Dice into 3/4 x 1/4-inch pieces. Blanch in boiling water for 5 to 7 minutes or until tender. Drain and rinse thoroughly. Combine with the remaining ingredients in a large bowl. Chill in the refrigerator for 3 hours or until cold. Serve cold with baked corn tortillas.
SHRIMP-STUFFED SOLE
If you like stuffed fish, this recipe is the way to go. It's so easy to assemble and cooks in just a few minutes in the microwave. Try it with chicken instead of sole, if you prefer, for a meal that's equally good. -Robert Bishop, Lexington, Kentucky
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle fillets with lemon juice and onion salt; set aside. Pour 2 tablespoons butter into an 8-in. square microwave-safe dish. Add the shrimp, milk, celery and parsley. Cover and microwave on high for 1 to 1-1/2 minutes or until celery is tender. Stir in bread cubes. , Spoon shrimp mixture onto fillets. Starting with a short side, roll up each and secure with toothpicks. Place in a greased shallow microwave-safe dish. Brush with remaining butter; sprinkle with paprika. , Cover and microwave on high for 4-6 minutes or until fish flakes easily with a fork. Let stand for 5 minutes before serving. Discard toothpicks.
Nutrition Facts : Calories 266 calories, Fat 8g fat (5g saturated fat), Cholesterol 188mg cholesterol, Sodium 769mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 41g protein. Diabetic Exchanges
HUARACHES - STUFFED PRICKLY PEAR CACTUS PADDLES - STUFFED NOPALE
Named for the flat soles of the country people's sandals that they resemble. Originating at the Nopal Fair in Tlaxcalancingo, Puebla, Mexico and to be found at food vendors in Mexico City.
Provided by Molly53
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the whole cactus paddles, onion and garlic in a large pot with water to cover and salt to taste.
- Bring to a boil and cook for 15 minutes, or until the nopales are tender but still firm.
- Drain and rinse.
- Starting at the wide, curved end, carefully slice each paddle horizontally, as if butterflying a chop for stuffing.
- Do not cut all the way through to the narrow end (the thicker part where the pad is attached to the main plant) but leave approximately 1 1/2" uncut.
- Place a slice of cheese between the two sections and press flat.
- Dredge the paddles in flour.
- Beat egg whites until they form stiff peaks, and fold in the lightly beaten egg yolks.
- Pour enough oil into large skillet so that it comes up at least 1/2 inch.
- Heat the oil until sizzling hot.
- Dip the stuffed nopales in the egg batter to coat and fry in the hot oil until golden brown on each side.
- Serve immediately with red salsa.
SHRIMP BOIL STUFFED POTATOES RECIPE BY TASTY
Here's what you need: medium russet potatoes, olive oil, kosher salt, sour cream, Tasty™ Jazzy Seasoning Mix, shrimps, unsalted butter, red onion, celery stalk, frozen corn, grated cheddar cheese
Provided by Gwenaelle Le Cochennec
Categories Dinner
Time 35m
Yield 2 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, toss the shrimp with the Tasty™ Jazzy Seasoning Mix and 1 teaspoon of olive oil until well coated. Set in the refrigerator to marinate while the potatoes cook.
- Prick the potatoes all over with a fork, this allows the steam to escape as they cook. Drizzle with 1 teaspoon of olive oil and a pinch of salt and rub to coat all over. Place the potatoes in a microwave-safe bowl with 2 tablespoons of water. Microwave at full power for 5 minutes. Check for doneness, if still tough, flip over and cook for an additional 5 minutes at full power. Continue to cook in 1-minute intervals until all the potatoes are fork tender.
- Using a paring knife, cut off a third of each potato lengthwise and scoop the flesh into a large bowl, leaving a ¼-inch thick shell. Discard the skin from the smaller potato trimmings.
- Add the sour cream to the potato flesh and mash until no clumps remain.
- Preheat the oven to 350°F (175°C).
- Melt the butter in a medium saucepan over medium-high heat. Add the red onion, celery, corn and sauté for 5-7 minutes, until tender. Push the vegetables to one side of the pan, then add the shrimp to the other side. Cook the shrimp for 1-2 minutes on each side, until just cooked through.
- Add the shrimp and vegetables to the bowl with the mashed potatoes, along with half of the cheddar cheese. Gently mix to combine.
- Spoon the filling into the potato skins and top with the remaining cheddar cheese.
- Bake for 5-7 minutes, until the cheese is melted and lightly browned.
- Transfer the potatoes to a serving plate and serve.
- Enjoy!
Nutrition Facts : Calories 631 calories, Carbohydrate 61 grams, Fat 31 grams, Fiber 5 grams, Protein 25 grams, Sugar 5 grams
CHEESY SHRIMP-STUFFED TWICE-BAKED POTATOES
Take a tasty twice-baked potato and add some tender shrimp to make it extra special, extra delicious, and it becomes a fun entree dish!
Provided by Rebekah Rose Hills
Categories Main Dish Shrimp
Time 2h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
- Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and let sit until cool enough to handle, about 30 minutes.
- Slice off the top 1/3 of each baked potato. Use a spoon to scoop out all of the pulp from the potatoes and the tops, and place in a large mixing bowl. Set the emptied potato shells and tops onto a baking sheet.
- Add softened butter to the potato pulp; mix on medium to high speed until well combined. Then blend in sour cream, salt, and pepper.
- Roughly chop all but 4 shrimp. Stir chopped shrimp into the potato mixture with the Cheddar cheese until combined, then spoon it into the potato shells, molding it high. Add any overflow that won't fit into the top pieces. Slice 4 remaining shrimp in half lengthwise and arrange 2 pieces on top of each filled potato.
- Bake in the preheated oven until cheese is melted, filling is heated through, and top is lightly browned, 20 to 25 minutes.
Nutrition Facts : Calories 444.8 calories, Carbohydrate 39.9 g, Cholesterol 168.6 mg, Fat 23 g, Fiber 2.8 g, Protein 21 g, SaturatedFat 14.2 g, Sodium 395.1 mg, Sugar 1.4 g
SHRIMP-STUFFED NOPALES
Nopales are cactus paddles. They may be hard to come by if you don't live in a border state or have access to a Mexican market. If you're lucky, you'll find prickly pear cactus paddles, which are packed with soluble fiber, vitamins, and minerals and reduce the glycemic effect of a meal. The stuffing is the star of this recipe, so if nopales are nowhere in sight, you can use corn tortillas for equally delicious (although not as pretty) results. At my house, we grill plain nopales until they are tender and a little charred and serve them with some lime wedges.
Yield serves 4
Number Of Ingredients 9
Steps:
- Heat the olive oil in a medium-size heavy saucepan over medium-high heat. Add the bell pepper, onion, and tomato and sauté for 8 minutes, or until the pepper is nearly tender. Add the shrimp and sauté for 2 minutes, or until just cooked through. Season the stuffing to taste with salt and pepper, and set it aside.
- Heat a grill pan over medium-high heat. Using a small sharp knife, carefully cut a slit along one long side of each nopal without cutting all the way through, to make something resembling a pita pocket. Grill the nopales for 4 minutes per side, or until they are tender and grill marks appear.
- Stuff the nopales with the shrimp mixture, dividing it equally, and serve with lime wedges and hot sauce.
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