Baked Stuffed Shrimp

Buttery baked jumbo shrimp, each stuffed with a savory Ritz cracker and garlic filling. Finished with fresh parsley and served with lemon and melted butter for a classic New England appetizer or entrée.

Total time: 1 h 1 min • Active: 1 h 1 min • Inactive: 0 min

View Recipe Steps

Ingredients

2 ea garlic
1 ea shallot
35 ea Ritz crackers
5 tbsp black pepper
0.25 cup sherry wine
0.5 tsp ground black pepper
1 lbs jumbo shrimp
1 ea lemon
2 tbsp fresh parsley

Timeline

Set a meal time in the scratch meal to see clock times

Baked Stuffed Shrimp

T-01:01:00

T-51:00

T-49:00

T-47:00

T-44:00

T-42:00

T-38:00

T-35:00

T-34:00

T-33:00

T-31:00

T-23:00

T-03:00

T-00:00

Peel, devein, and butterfly the shrimp, leaving tails intact. Flatten shrimp with the tail pointing up.

Melt 4 tablespoons salted butter for mixture.

Melt 1 tablespoon butter in a small skillet over medium heat.

Crush Ritz crackers into small crumbs.

Mince shallot for stuffing.

Sauté the minced shallot in 1 tablespoon melted butter over medium heat until softened and edges begin to brown.

Mince garlic cloves for stuffing.

Add minced garlic to sautéed shallot and cook until fragrant, about 1 minute.

Combine sautéed shallot and garlic, crushed Ritz crackers, 4 tablespoons melted butter, sherry wine, and black pepper in a bowl to make stuffing mixture.

Preheat oven to 190°C (375°F). Line a rimmed baking sheet with foil and spray with non-stick spray.

Stuff each prepared shrimp with a mound of stuffing using a 1-Tablespoon scoop.

Arrange stuffed shrimp on prepared baking sheet. Bake at 375°F for 20 minutes until shrimp are pink and stuffing is golden.

Garnish baked stuffed shrimp with lemon wedges and chopped parsley. Serve with melted butter for dipping.

Engagement Levels

Continuous

Primary

Occasional

None

Click on any step in the timeline to mark it as complete.

Adapted from foodfolksandfun.net