Twin Oaks Baked Stuff Shrimp Recipes

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TWIN OAKS BAKED STUFF SHRIMP



Twin Oaks Baked Stuff Shrimp image

Opened in Cranston, R.I. in 1933, Twin Oaks is a R.I. institution! 650-seats strong, they serve more than a half million meals a year! This recipe is not only served at Twin Oaks, but all over R.I. Add alittle bit of crab to the stuffing if you wish and always serve Baked Stuffed Shrimp with drawn melted butter! Can be served as...

Provided by star pooley

Categories     Seafood

Time 30m

Number Of Ingredients 6

5 lb fresh jumbo shrimp (5-6 shrimps per person or 3 if serving with steak)
2 lb butter
1 clove garlic, chopped
2 Tbsp fresh parsley, chopped
1 3/4 lb round buttery crackers, ground fine (such as ritz)
1/4 lb fine breadcrumb

Steps:

  • 1. Peel the shrimp, split the underside, and remove the black vein.
  • 2. In a large saucepan, melt the butter over medium-high heat.
  • 3. Add garlic and saute for 5 minutes until lightly browned; do not allow to burn (becomes bitter).
  • 4. Add parsley, cracker crumbs and bread crumbs (crab if you wish); mix well.
  • 5. Preheat oven to 400 degrees.
  • 6. Place the shrimp, standing tail upright with unslit side down, in a casserole dish.
  • 7. Place a spoonful of stuffing mixture into the slit underside of each shrimp.
  • 8. Bake 15 minutes.
  • 9. Serve immediately with a side of melted butter for dipping.

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

TWIN OAKS BAKED STUFFED SHRIMP



Twin Oaks Baked Stuffed Shrimp image

Opened in Cranston, R.I. in 1933, Twin Oaks is a R.I. institution! 650-seats strong, they serve more than a half million meals a year! This recipe is not only served at Twin Oaks, but all over R.I. Add alittle bit of crab to the stuffing if you wish and always serve Baked Stuffed Shrimp with drawn melted butter! Can be served as it is in R.I. as "surf & turf" (filet migneon and baked stuffed shrimp).

Provided by quotFoodThe Way To

Categories     < 30 Mins

Time 30m

Yield 16-20 serving(s)

Number Of Ingredients 6

5 lbs fresh jumbo shrimp (5-6 shrimps per person or 3 if serving with steak)
2 lbs butter
1 garlic clove, chopped
2 tablespoons fresh parsley, chopped
1 3/4 lbs round buttery crackers, ground fine (such as Ritz)
1/4 lb fine breadcrumbs

Steps:

  • Peel the shrimp, split the underside, and remove the black vein.
  • In a large saucepan, melt the butter over medium-high heat.
  • Add garlic and saute for 5 minutes until lightly browned; do not allow to burn (becomes bitter).
  • Add parsley, cracker crumbs and bread crumbs (crab if you wish); mix well.
  • Preheat oven to 400 degrees.
  • Place the shrimp, standing tail upright with unslit side down, in a casserole dish.
  • Place a spoonful of stuffing mixture into the slit underside of each shrimp.
  • Bake 15 minutes.
  • Serve immediately.

Nutrition Facts : Calories 835, Fat 61.4, SaturatedFat 31.6, Cholesterol 337.7, Sodium 1009.7, Carbohydrate 36.8, Fiber 1.1, Sugar 1.4, Protein 33.9

BAKED & DELICIOUS STUFFED SHRIMP



Baked & Delicious Stuffed Shrimp image

This is amazing, moist, delicious and a family favorite. We have it every year for Christmas dinner. Each of us eat a half dozen or more, so make lots! I have had a few questions about this recipe - so I have updated it! My mother suggests shrimp that comes 16 to 20 per pound. It really is delicious and hopefully the changes I made will improve it for everyone!

Provided by MA HIKER

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb extra-large shrimp (not the easy peel! 16-20 per lb)
3/4 cup oil
1/2 teaspoon salt
1 garlic clove, minced
1/4 cup butter
1/2 teaspoon pepper
1/2 teaspoon basil
1/2 teaspoon tarragon
1 cup onion, finely chopped
3/4 cup fresh breadcrumb (soft, not dry)
2 tablespoons butter, melted
2 tablespoons sour cream

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.

BAKED STUFFED SHRIMP



Baked Stuffed Shrimp image

Make and share this Baked Stuffed Shrimp recipe from Food.com.

Provided by Iowahorse

Categories     Canadian

Time 37m

Yield 8 serving(s)

Number Of Ingredients 11

2 lbs large raw shrimp, shelled, with tail left on
1 1/2 cups Ritz cracker crumbs
6 tablespoons butter, melted
2 (7 ounce) cans diced clams (Or you can buy 'em whole and dice them yourself)
1/4 cup finely chopped fresh flat-leaf parsley
1/2 teaspoon garlic powder
1/2 teaspoon salt
fresh ground pepper
2/3-1 cup sherry wine (dry or sweet)
additional parsley (to garnish)
lemon wedge, for accompaniment

Steps:

  • Butterfly the shrimp by cutting along the length on the underside of the body, but don't cut all the way through. Just cut deep enough to fold the shrimp open for stuffing. Remove any veins if necessary.
  • Combine the cracker crumbs, butter, clams, parsley, garlic powder, salt and pepper, mixing well. Evenly stuff each of the shrimp with stuffing mixture.
  • Arrange the stuffed shrimp in a 13 x 9 x 2-inch baking pan. Pour the sherry into the bottom of the pan.
  • Bake at 350°F for about 15-18 minutes, or until the shrimp have JUST turned pink. Transfer shrimp to serving platter, garnish with additional parsley and serve with lemon wedges for accompaniment, if desired.

Nutrition Facts : Calories 282.4, Fat 10.3, SaturatedFat 5.7, Cholesterol 180.6, Sodium 1164.9, Carbohydrate 5.7, Fiber 0.1, Sugar 0.8, Protein 22.9

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