Baked Stuffed Shrimp
Submitted by bozie
Jumbo butterflied shrimp topped with a golden breadcrumb stuffing loaded with garlic, sun-dried tomato, Parmesan, and fresh herbs. Ready in 30 minutes flat.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
30 minIf you’ve ever ordered baked stuffed shrimp at a restaurant and thought “I could never make this at home," think again.
Butterflied jumbo shrimp get a generous mound of garlicky breadcrumb stuffing studded with sun-dried tomato bits and a dusting of Parmesan, then hit a hot oven for just 10 to 12 minutes.
The shrimp turn pink, the topping goes golden and crispy, and your kitchen smells like an Italian seafood house.
Squeeze a lemon wedge over the top and you’re done. Appetizer for four or dinner for two with a salad on the side.
Pro Tips
- Use jumbo or colossal shrimp (U-15 or larger) so there’s enough surface area to hold the stuffing.
- Butterfly the shrimp by slicing along the back, almost but not all the way through, then press flat. The tail shell stays on for presentation.
- Fresh breadcrumbs brown better than the dry, shelf-stable kind. Pulse day-old bread in a food processor for the best texture.
- Don’t overbake. Shrimp go from tender to rubbery fast. Pull them as soon as the stuffing is browned and the shrimp are pink.
Ingredients
Directions
Heat oil in a small skillet and sauté onions, garlic, parsley and thyme until onions become soft. Remove from heat and mix together with the tomato bits, bread crumbs, Parmesan, salt and pepper.
Preheat oven to 450~. Lay shrimp in lightly oiled baking dish , cut sides down, with tail shells pointing up. Spread a layer of stuffing over the flattened portion of each shrimp, mounding it slightly in the center. Bake until the shrimp are pink and the stuffing is well-browned, about 10 to 12 minutes.
Garnish with lemon wedges and offer tartar sauce, if desired.
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