Shrimp And Stuffing Bake Recipes

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EASY BAKED STUFFED SHRIMP



Easy Baked Stuffed Shrimp image

These easy baked Stuffed Shrimp are seriously the best! Butterflied shrimp are stuffed with a savory homemade stuffing mixture and baked in the oven.

Provided by Zona

Categories     Seafood

Time 20m

Number Of Ingredients 9

12 large shrimp (size 16 - 20 per lb)
3 Tbsp butter
1 Tbsp olive oil
1 Tbsp dried minced onion
1 tsp jarred minced garlic
1/2 cup chicken broth
Salt and freshly ground black pepper (to taste)
2 slices white bread
2 tsp chopped fresh parsley (plus more for garnish)

Steps:

  • Preheat oven to 450 degrees F (230 C).
  • Cut bread into tiny cubes.
  • Peel shrimp leaving tail on.
  • Butterfly shrimp by inserting a knife about three-quarters of the way into shrimp near the head and cut nearly all the way down the center of the shrimp's back to the tail, leaving the front of the shrimp intact.
  • Remove vein with tip of the knife.
  • Open cut shrimp until it lies flat.
  • Place shrimp butterflied side down on a baking sheetsprayed with non-stick spray.
  • Press flat part of shrimp gently down to make it even flatter.
  • In a frying pan over medium heat, cook the butter, olive oil, dried minced onion, minced garlic, chicken broth, salt and pepper. Cook and stir 3 minutes.
  • Stir in bread cubes and chopped parsley until combined.
  • Use a melon baller to scoop stuffing mixture into butterflied shrimp.
  • Curl the shrimp tails over top of the stuffing mixture.
  • Bake 5 - 8 minutes.
  • Remove pan from oven and sprinkle stuffed shrimp with more parsley if desired. Serve immediately.

Nutrition Facts : Calories 57 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 19 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 164 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

BAKED STUFFED SHRIMP WITH RITZ CRACKERS®



Baked Stuffed Shrimp with Ritz Crackers® image

My late mother created this recipe over thirty years ago. My grandparents, my father, and myself have enjoyed these baked stuffed shrimp every other Friday for many years. It's a tradition - we eat baked stuffed shrimp for dinner and then play cards! (We've been leaving out the scallops lately due to the high price, and we don't even miss them.) We serve the shrimp with a nice garden salad and rice pilaf or baked potato.

Provided by Julie Cahoon

Categories     Seafood     Shellfish     Scallops

Time 45m

Yield 4

Number Of Ingredients 11

2 (4 ounce) packages crushed buttery round crackers (such as Ritz®)
cooking spray
½ cup parsley
5 saltine crackers, crushed
½ teaspoon celery salt
1 clove minced garlic
4 sea scallops, chopped
½ cup chopped imitation crabmeat
¼ cup butter, melted
¼ cup white cooking wine
20 jumbo shrimp, peeled and deveined

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Coat a baking dish with cooking spray.
  • Mix crushed round crackers, parsley, saltines, celery salt, and garlic together in a large bowl. Add scallops, crabmeat, melted butter, and cooking wine; mix stuffing well.
  • Place a shrimp on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Repeat with remaining shrimp.
  • Stuff each shrimp with a heaping tablespoon of stuffing and place back-side up in the baking dish. Repeat with remaining shrimp and stuffing. Add 1 or 2 tablespoons water to the bottom of the baking dish to keep shrimp moist during baking.
  • Bake in the preheated oven until shrimp are opaque and stuffing is beginning to brown, 15 to 18 minutes.

Nutrition Facts : Calories 601.2 calories, Carbohydrate 44.4 g, Cholesterol 318.1 mg, Fat 27 g, Fiber 1.6 g, Protein 42.2 g, SaturatedFat 9.9 g, Sodium 1410.4 mg, Sugar 6 g

SHRIMP AND STUFFING BAKE



Shrimp and Stuffing Bake image

Make and share this Shrimp and Stuffing Bake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Healthy

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 11

12 ounces peeled and deveined medium shrimp (fresh or frozen and thawed)
1/2 cup chopped celery
1/2 cup chopped onion
2 tablespoons butter
1 (10 3/4 ounce) can cream of shrimp soup, condensed
1/4 cup milk
1/2 teaspoon ground sage
1/4 teaspoon dried thyme, crushed
black pepper
2 eggs, beaten
4 cups dry French bread cubes

Steps:

  • Rinse shrimp; pat dry with paper towels.
  • In a large saucepan, cook the shrimp in a large amount of boiling water for 1-3 minutes or just until the shrimp turn opaque; drain well and set aside.
  • In the same saucepan, cook the celery and onion in hot butter over med heat until tender.
  • Add in soup, milk, sage, thyme, and pepper; stir to combine.
  • Add in eggs; mix well.
  • Fold in dry bread cubes and cooked shrimp.
  • Transfer to an ungreased 1 1/2 quart casserole dish.
  • Bake, covered, at 350° for 30 minutes.
  • Uncover and bake about 15 minutes more or until set in center.
  • Let stand, covered, for 10 minutes before serving.

Nutrition Facts : Calories 2417.8, Fat 25.4, SaturatedFat 9.8, Cholesterol 223.9, Sodium 4819.6, Carbohydrate 440.2, Fiber 19.1, Sugar 20.8, Protein 106.9

BAKED STUFFED SHRIMP



Baked Stuffed Shrimp image

This is a recipe for shrimp with a seasoned bread stuffing. I love to serve this dish when I have guests for dinner because I can prepare the shrimp early in the day. I've always received rave reviews over this recipe and have shared it often. You may add diced lobster or scallops to the cracker mixture just before baking. Serve with drawn butter.

Provided by LRW1

Categories     Seafood     Shellfish     Shrimp

Time 1h5m

Yield 4

Number Of Ingredients 9

40 unsalted soda crackers, crushed
1 cup fresh bread crumbs
1 tablespoon garlic powder
½ cup butter, melted
1 tablespoon Worcestershire sauce
1 pinch ground black pepper
2 tablespoons grated Parmesan cheese
½ cup dry white wine
16 jumbo shrimp, peeled and deveined, with tails

Steps:

  • In a medium bowl, mix crushed crackers, bread crumbs and garlic powder. In a small bowl, blend butter and Worcestershire sauce. Mix blended butter, pepper and Parmesan cheese into the cracker mixture. Stir in white wine, using only enough to hold together the mixture.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Butterfly the shrimp using a sharp knife, and arrange back side up in a large baking dish. Stuff shrimp with heaping tablespoons of the cracker mixture.
  • Bake 20 minutes in the preheated oven, until cracker mixture is lightly browned, shrimp are opaque, and the tails have curled.

Nutrition Facts : Calories 546.9 calories, Carbohydrate 44.8 g, Cholesterol 148.3 mg, Fat 29.7 g, Fiber 2.4 g, Protein 19.3 g, SaturatedFat 16.4 g, Sodium 755.8 mg, Sugar 2.9 g

DAN'S BAKED STUFFED SHRIMP



Dan's Baked Stuffed Shrimp image

An easy Dan's Baked Stuffed Shrimp recipe

Provided by Dan Diodato

Categories     Mushroom     Shellfish     Bake     Christmas     Seafood     Winter     Christmas Eve     Gourmet     Windsor     Connecticut

Yield Serves 6

Number Of Ingredients 15

For stuffing
1 cup chopped mushrooms (about 1/4 pound)
3 tablespoons minced onion
2 tablespoons minced celery ribs
1 tablespoon minced garlic (about 3 cloves)
3 tablespoons finely chopped fresh parsley leaves
3 tablespoons unsalted butter
1/2 pound scallops, chopped, or lump crabmeat, picked over
1/2 cup chicken broth
32 Ritz crackers (about two thirds of a 12-ounce package), crushed into coarse crumbs
18 jumbo shrimp (about 2 pounds), shelled, leaving tail and connecting shell segment intact
2 tablespoons unsalted butter
1/4 teaspoon paprika
Garnish: chopped fresh parsley leaves
Accompaniment: lemon wedges

Steps:

  • Preheat oven to 375°F. and butter a large baking dish.
  • Make stuffing:
  • In a large heavy skillet cook mushrooms, onion, 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, 3 minutes. Stir in broth and cracker crumbs and remove skillet from heat.
  • Butterfly shrimp by cutting lengthwise along inside curve, almost completely through. Split open shrimp and devein. Mound about 2 tablespoons stuffing onto each shrimp, pressing gently, and put shrimp, stuffed sides up, in baking dish. Melt butter and drizzle over shrimp. Sprinkle shrimp with paprika and bake 20 minutes, or until stuffing is golden.
  • Garnish shrimp with parsley and serve with lemon wedges.

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