Stuffed Shrimp with Scampi Sauce:
Preheat
n), de-vein, and butterfly shrimp by making a deep slit
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.
SHRIMP:.
Preheat oven to 425
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
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.
large bowl. Stuff each shrimp with around 1 tbsp crab
eel and devein the shrimp.
Marinate shrimp in the marsala and
andling, leave tails intact.) Steam shrimp just until cooked through. Let
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.
Shell the shrimp, but leave the tail section
he vein side of each shrimp, slicing only half way through
br>Peel and devein shrimp.
slit shrimp down the center to
venly into each shrimp (about 2 Tbsp), and place, stuffed sides up
Mix crab with bread crumbs according to how much you want each shrimp stuffed.
Add heavy cream just to help keep stuffing together.
Stuff shrimp and wrap with 1 slice of raw bacon. Secure bacon with toothpick.
Broil or barbecue until done.
Can baste with melted butter.