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
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.
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