Stuffed Shrimp?

Question

Looking for a recipe for Broiled Stuffed Shrimp. Thanks!

Answer 1

Not Stuffed "Stuffed" Shrimp

1/2 cup pimento stuffed olives, chopped
1/2 cup shredded Italian cheese blend
1/4 cup Italian seasoned breadcrumbs
1 tablespoon olive oil
1 clove garlic, crushed
1 (12 ounce) package frozen cooked large shrimp, thawed
1 lemon, cut into wedges

Preheat oven to 350 degrees.
Coat a 13x9 pan with nonstick cooking spray.
In a small bowl mix olives, cheese, bread crumbs, olive oil and garlic until well combined and crumbly.
Place shrimp in baking dish and sprinkle olive mixture evenly on top.
Bake 10-12 minutes, or until heated through.
Garnish with lemon wedges.

or

Baked Stuffed Shrimp

30-36 Ritz crackers, crushed
1/4 cup parsley, finely chopped
2 teaspoons garlic, minced
2 tablespoons fresh lemon juice
1/2 cup butter
2 tablespoons grated parmesan cheese
12 jumbo shrimp, butterflied
1/4 lb scallops, chopped

Melt butter in medium sauce pan.
Add minced garlic and saute until soft.
Add chopped scallops and cook for 1 minute.
Add remaining ingredients and stir until mixed.
Mixture should be moist enough to mold when pinched.
Stuff each shrimp and place on lightly buttered pan.
Bake in 350 degree oven for 12-15 minutes or until shrimp are done

Answer 2

Stuffed Shrimp

Ingredients:
2 lbs Uncooked Shrimp, tail on, peeled
1/2 cup cooked crabmeat, finely shredded
2 Tbsp butter
2 cloves garlic, minced
1 medium onion, finely chopped
1/4 cup celery, finely chopped
1/2 cup mushrooms, finely chopped
1 tsp lemon juice
2 Tbsp sherry
2 Tbsp fresh parsley, chopped
1 1/2 cups bread crumbs
1 egg slightly beaten
Parmesan cheese, grated (if desired)

Directions:
1. Butterfly shrimp and place on greased baking sheet.
2. Sauté onions, garlic and celery in butter for 1-2 minutes.
3. Stir in mushrooms, lemon juice and sherry. Cook for 2 more minutes.
4. Remove pan from heat. Blend in crabmeat, breadcrumbs and egg.
5. Spoon equal amounts of breadcrumb mixture on each butterflied shrimp. Sprinkle with cheese if desired.
6. Broil shrimp about 5 inches from heat for 5-6 minutes or until browned.

Answer 3

I love Paula Deen's cooking. I would always recommend her recipies.

Lady and Sons Crab-Stuffed Shrimp
Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Southern Seafood Show
1 tablespoon butter
3 green onions, finely chopped
1/2 cup finely chopped green bell pepper
1/4 teaspoon garlic powder
4 1/2 teaspoons heavy cream
1 tablespoon Dijon mustard
Dash cayenne pepper
1/2 cup saltine cracker crumbs
1/4 cup mayonnaise
1 egg
2 tablespoons fresh parsley leaves
1/2 lemon, juiced
1 pound crabmeat, picked over
1 pound extra-large or jumbo shrimp (about 24 shrimp), peeled, deveined, tails on
12 slices bacon, halved crosswise
Steamed white rice, for serving, optional
Basil Cream Sauce, recipe follows

Preheat oven to 350 degrees F.

Melt butter in a skillet over medium heat and cook green onions, green pepper and garlic powder until peppers are limp. Place in mixing bowl and add cream, mustard and cayenne pepper to sauteed vegetables, mix well.

Add cracker crumbs, mayonnaise, egg, parsley and lemon juice; mix well. Gently fold in crabmeat. Form into small patties sized to stuff into shrimp; set aside.

Split shrimp down the bottom center to tail, being careful not to cut through. Stuff each shrimp with crabmeat mixture. Wrap shrimp in bacon and secure with a toothpick. Place on a baking pan and cook at 350 degrees until bacon is crisp and shrimp are pink, about 15 to 20 minutes.

To serve, arrange 6 shrimp on each plate on a bed of rice, if desired. Drizzle with Basil Cream Sauce.

Basil Cream Sauce:
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon minced garlic
1/2 cup diced onions
1/4 cup white wine
1/2 quart heavy cream
1 teaspoon chicken base
3 tablespoons Pesto, recipe follows
1 teaspoon Roux, recipe follows

Heat butter and olive oil in a skillet over medium heat, add garlic and onion and cook until lightly browned, about 5 minutes. Add white wine and reduce by half. Add heavy cream and chicken base and reduce by half again. Add pesto and roux, bring to a simmer and heat until slightly thickened, about 2 to 3 minutes.

Yield: 4 servings

Pesto:
2 cups fresh basil leaves
1 cup walnut pieces
1 cup grated Parmesan
1 teaspoon minced garlic
1 cup olive oil

In a food processor, blend all ingredients until a coarse paste is formed. Place in an airtight container and refrigerate until ready to use.

Yield: about 1 1/2 cups

Roux:
4 ounces (1 stick) butter
1 cup all-purpose flour

Melt butter in a large skillet over medium-low heat. Slowly add flour and stir until lightly browned. Leftover roux can be stored, tightly covered, in the refrigerator for several weeks.

Yield: about 1 1/4 cups

Answer 4

It is tasty, but it is unclean!