Stuffed Shrimp with Scampi Sauce:
Preheat
SHRIMP:.
Preheat oven to 425
n), de-vein, and butterfly shrimp by making a deep slit
Peel and devein shrimp, leaving tails intact; cut a slit almost through back of shrimp, using a paring knife.
Open shrimp and flatten.
Bring water to a boil.
Add shrimp; cook 1 minute. Drain.
Place in shallow pan.
Cook onion, green pepper and celery in 1/4 cup butter in a skillet, stirring often, until tender.
Peel shrimp leaving shell next to tail.
Cut inside shrimp halfway through (clean).
Make Stove Top stuffing per recipe. Dice Surimi and garlic.
Add Tabasco and Worcestershire and saute in butter.
Add stuffing and mix well.
Refrigerate.
Take cold stuffing and stuff cut shrimp.
Wrap stuffed shrimp with pastry sheet, leaving seam on bottom.
Bake at 375\u00b0 for 15 minutes or until pastry is golden brown.
Serve with sauteed mushrooms. Serves 4.
Slice shrimp down the back as deep as you can without cutting through, to make a nice opening for stuffing. Set aside.
In a medium bowl, mix together the crabmeat, chili sauce, horseradish, hot pepper sauce and capers. Mix in enough of the cream cheese to form a sticky paste.
Stuff the openings of each shrimp with about 1 tablespoon of the crab salad. Sprinkle paprika over the top. Chill for about 30 minutes before serving.
Preheat the oven to 400 degrees F (200 degrees C).
Make thin slit in the back of each shrimp, being careful not to cut all the way through.
Tuck 1 basil leaf into the opening of each shrimp, followed by 1/2 teaspoon of goat cheese. Wrap 1/2 of a prosciutto slice around each shrimp from bottom to tail.
Arrange stuffed shrimp on a baking sheet. Brush each lightly with olive oil.
Bake in the preheated oven until shrimp is pink and prosciutto is crispy, 4 to 5 minutes.
Butterfly the shrimp by cutting along the length
Mix together crabmeat, breadcrumbs, minced garlic, parsley, egg and lemon juice.
Add melted butter until able to hold together.
Shell uncooked shrimp and split.
Stuff with crabmeat stuffing.
Pour melted butter over stuffed shrimp.
Bake at 300\u00b0 until tails curl (15 to 20 minutes).
Serve with lemon.
o coat all of the shrimp. Or, mix everything in a
Clean and devein shrimp and set one aside.
Place shrimp on well buttered baking dish.
Mince set aside shrimp and saute with onion in butter.
Combine onion, bread crumbs, butter, hot water, parsley and shrimp.
Place heaping tablespoon of stuffing on top of each shrimp.
Sprinkle with paprika.
Bake for 20 to 25 minutes at 375\u00b0.
Serve with melted butter and lemon wedge.
Serves 2. Recipe is easily doubled.
emove vein.
Butterfly each shrimp and pound lightly with mallot
large bowl. Stuff each shrimp with around 1 tbsp crab
Mix all ingredients together and lightly salt and pepper to taste.
Roll dressing into a ball and place on top of shrimp, which have been cleaned and defined and placed in a shallow pan.
Brush tops with lemon butter and bake at 350 for 10 to 12 minutes.
Serve with a wedge of lemon and tartar sauce or cocktail sauce.
Recipe makes enough for a dozen serving size of 6 shrimp each.
Mix everything but the shrimp in a bowl.
Make a slit in each shrimp so they lie flat, shell side down.
Fill each with stuffing.
Place shrimp in a baking pan with a little bit of water to coat the bottom.
Bake at 375 for 20-25 minute.
Cut down back of shrimp and remove black vein but not the shell.
Rinse and butterfly shrimp (spread open, shell still on). Place flat on cookie sheet and set aside.
Melt butter in medium skillet.
Add chopped onion and saute until soft.
Add broken shrimp and remaining ingredients and stir until mixed.
Mixture should be moist enough to mold when pinched.
Stuff each jumbo shrimp and bake in 350\u00b0 oven for 10 to 12 minutes or until shrimp becomes white.
Enjoy!
Use jumbo shrimp allowing 3 per person.
Split shrimp through center leaving shell whole.
Remove vein; stuff with the remaining ingredients.
You melt butter; add lobster paste or tamale, garlic and salt, then the crackers.
Stuff shrimp.
Place in broiler pan with a little water (it keeps shrimp from sticking to shell). Bake 20 minutes at 325\u00b0.
Shell the shrimp, but leave the tail section
he vein side of each shrimp, slicing only half way through
venly into each shrimp (about 2 Tbsp), and place, stuffed sides up