Baked Stuffed Shrimp

By Jlundquist

Ingredients

• 1 cup chopped mushrooms (about 1/4 pound)
• 3 tablespoons minced onion (use shallots instead), + 2 Tbsp. sherry
• 2 tablespoons minced celery ribs
• 1 tablespoon minced garlic (about 3 cloves), I use 6 cloves
• 3 tablespoons finely chopped fresh parsley
• 3 tablespoons unsalted butter
• 1/2 pound scallops, chopped or lump crab meat
• 1/2 cup chicken broth (or white wine )
• 32 each ritz crackers crushed into coarse crumbs
• 1 1/2 teaspoons Old Bay Seasoning
• 18 each jumbo shrimp (about 2 lbs.)
• 2 tablespoons unsalted butter
• 1/4 teaspoon paprika or old bay seasoning
• finely chopped fresh parsley for garnish
• lemon wedges for garnish

Details

Servings 6

Preparation

Step 1

Preheat oven to 375 degrees and spray a large baking dish with Pam.

Make Stuffing:
In a large heavy skillet cook mushrooms, onions, celery, garlic, and parsley in butter over
moderate heat, stirring occasionally,
until softened and liquid mushrooms give off is evaporated. Add scallops or crabmeat and cook
over moderately high heat, stirring for 3 minutes.
Stir in the broth, cracker crumbs, and Old Bay seasoning and remove skillet from heat.

Butterfly shrimp by cutting lengthwise along inside curve, almost completely through. Split
open and devein.

Mound about 2 tablespoons stuffing onto each shrimp, pressing gently, and put shrimp, stuffed
sides up, in baking dish sprayed with Pam.
Melt butter and drizzle over shrimp. Sprinkle shrimp with paprika or Old Bay and bake at 375
degrees for 20 minutes, or until stuffing is golden.

Garnish shrimp with parsley and serve with lemon wedges.