Three Cheese Stuffed Shrimp Recipes

THREE-CHEESE STUFFED SHRIMP

Steps:

• Preheat oven to 350F.
• Mix together the cheeses, basil, parsley, rosemary, panko and egg and set aside.
• Butterfly the shrimp, leaving the shell on.
• Spread the cheese mixture approximately ¼ inch thick over the top of each shrimp.
• Bake for 8-10 minutes.

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!

EASY BAKED STUFFED SHRIMP

Steps:

• Preheat oven to 450 degrees F (230 C).
• Cut bread into tiny cubes.
• Peel shrimp leaving tail on.
• Butterfly shrimp by inserting a knife about three-quarters of the way into shrimp near the head and cut nearly all the way down the center of the shrimp's back to the tail, leaving the front of the shrimp intact.
• Remove vein with tip of the knife.
• Open cut shrimp until it lies flat.
• Place shrimp butterflied side down on a baking sheetsprayed with non-stick spray.
• Press flat part of shrimp gently down to make it even flatter.
• In a frying pan over medium heat, cook the butter, olive oil, dried minced onion, minced garlic, chicken broth, salt and pepper. Cook and stir 3 minutes.
• Stir in bread cubes and chopped parsley until combined.
• Use a melon baller to scoop stuffing mixture into butterflied shrimp.
• Curl the shrimp tails over top of the stuffing mixture.
• Bake 5 - 8 minutes.
• Remove pan from oven and sprinkle stuffed shrimp with more parsley if desired. Serve immediately.

BLUE CHEESE-STUFFED SHRIMP

Steps:

• In a small bowl, beat cream cheese until smooth. Beat in 1/3 cup parsley, blue cheese, shallot and mustard. Refrigerate at least 1 hour., Make a deep slit along the back of each shrimp to within 1/4 to 1/2 in. of the bottom. Stuff with cream cheese mixture; press remaining parsley onto cream cheese mixture.

STUFFED SHRIMP

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.

GARLIC SHRIMP WITH THREE CHEESE TORTELLINI

Steps:

• Prepare pasta according to package directions.
• Heat large skillet over medium-high heat; cook shrimp, oil and garlic, stirring frequently, until shrimp turn pink. Remove from heat.
• Toss pasta with pesto. Add sun-dried tomatoes and basil; toss well. Top with shrimp and cheese.