Stove Top Stuffed Shrimp Recipes

STOVE TOP STUFFED SHRIMP

Steps:

• Heat oven to 400ºF.
• Cut slit in underside of each shrimp. Heat oil in large skillet on medium heat. Add shrimp; cook and stir 5 min. or until shrimp turn pink. Place, slit-sides down, in shallow baking dish.
• Prepare stuffing as directed on package; spoon onto shrimp.
• Bake 5 min. or until heated through.

STOVE TOP STUFFED SHRIMP RECIPE - (4/5)

Steps:

• HEAT oven to 400ºF. CUT slit in underside of each shrimp. Heat oil in large skillet on medium heat. Add shrimp; cook and stir 5 min. or until shrimp turn pink. Place, slit-sides down, in shallow baking dish. PREPARE stuffing as directed on package; spoon onto shrimp. BAKE 5 min. or until heated through

FOODCHANNEL EDITOR

Steps:

• 1 PREHEAT oven to 400°F. Cut slit in underside of each shrimp. Heat oil in large skillet on medium heat. Add shrimp; cook and stir 5 minutes or until shrimp turn pink. Place in shallow baking dish; set aside. 2 PREPARE stuffing mix as directed on package; spoon evenly into pockets in shrimp. 3 BAKE 5 minutes or until heated through.

STUFFED SHRIMP

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!

SHRIMP AND STUFFING BAKE

Steps:

• Rinse shrimp; pat dry with paper towels.
• In a large saucepan, cook the shrimp in a large amount of boiling water for 1-3 minutes or just until the shrimp turn opaque; drain well and set aside.
• In the same saucepan, cook the celery and onion in hot butter over med heat until tender.
• Add in soup, milk, sage, thyme, and pepper; stir to combine.
• Add in eggs; mix well.
• Fold in dry bread cubes and cooked shrimp.
• Transfer to an ungreased 1 1/2 quart casserole dish.
• Bake, covered, at 350° for 30 minutes.
• Uncover and bake about 15 minutes more or until set in center.
• Let stand, covered, for 10 minutes before serving.

STOVETOP STUFFING

Steps:

• Add dry bread cubes to a large mixing bowl and set aside.
• Melt 1 stick of butter in a large skillet set over medium-high heat. Add onions, celery, and salt, and sauté until the onions soften and turn translucent, about 5 minutes. Add sage, thyme, and broth to the pan. Stir together and wait for the mixture to come to a boil.
• Carefully remove from heat and pour over the bread cubes. Toss with a large spoon until the bread is evenly saturated.
• Let the mixture sit and cool in the bowl for about 15 minutes, tossing occasionally.
• Add black pepper, cayenne, parsley, rosemary, and beaten egg to the bowl and mix until evenly combined. Allow mixture to cool completely, tossing occasionally.
• Melt remaining 1/2 stick of butter in a large, nonstick skillet over medium heat. Add the stuffing mixture, and pat down with a spatula. Cook until a golden brown crust forms, about 5 minutes, before turning the stuffing over, one spatula's worth at a time. Cover and cook about 5 minutes, before uncovering and tossing again. Continue cooking and tossing uncovered, until the desired amount of browning and crusting has occurred.
• Transfer to a casserole dish or serving plate.