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 11 min • Active: 1 h 1 min • Inactive: 10 min
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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
Steps
Peel, devein, and butterfly the shrimp, leaving tails intact. Flatten shrimp with the tail pointing up.≈ 10 min Melt 4 tablespoons salted butter for mixture.≈ 2 min Melt 1 tablespoon butter in a small skillet over medium heat.≈ 2 min Crush Ritz crackers into small crumbs.≈ 3 min Mince shallot for stuffing.≈ 2 min Sauté the minced shallot in 1 tablespoon melted butter over medium heat until softened and edges begin to brown.≈ 4 min Mince garlic cloves for stuffing.≈ 3 min Add minced garlic to sautéed shallot and cook until fragrant, about 1 minute.≈ 1 min Combine sautéed shallot and garlic, crushed Ritz crackers, 4 tablespoons melted butter, sherry wine, and black pepper in a bowl to make stuffing mixture.≈ 3 min Preheat oven to 190°C (375°F). Line a rimmed baking sheet with foil and spray with non-stick spray.≈ 10 min Stuff each prepared shrimp with a mound of stuffing using a 1-Tablespoon scoop.≈ 8 min Arrange stuffed shrimp on prepared baking sheet. Bake at 375°F for 20 minutes until shrimp are pink and stuffing is golden.≈ 20 min Garnish baked stuffed shrimp with lemon wedges and chopped parsley. Serve with melted butter for dipping.≈ 3 min
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Adapted from foodfolksandfun.net
Yields
- 1 batch stuffed shrimp