Shrimp Stuffed With Shrimp Recipes

SHRIMP STUFFED PEPPERS

Steps:

• Begin by making rice so it can be ready when shrimp sauce is ready.
• Slice 6 red bell peppers in half. Remove ribs and seeds. Rinse peppers. Place them in boiling water to parboil them for about 5 minutes. Remove from water and arrange in a large casserole dish.
• Heat olive oil and butter in a large pot over medium high heat.
• Season shrimp with creole seasoning.
• Add shrimp and saute until shrimp are cooked through about 3 to 5 minutes. (At this point, it may be necessary to discard extra liquid out of the pot. A little liquid is fine to leave. My shrimp were just defrosted so I had a lot of liquid to take out).
• Remove shrimp to a bowl.
• Add a little more oil to pot, and saute onion, green peppers, and garlic. Season with a little more creole seasoning. Saute until onions are clear about 10 minutes.
• Reduce heat to medium low and add diced tomatoes, tomato sauce, cream of mushroom and stir.
• Add shrimp back to sauce and stir.
• Stir in cooked rice. Turn off heat.
• Fill each pepper with a good amount of shrimp mixture.
• Pour about 1//2 cup of water into the bottom of casserole dish (or both dishes if using two). This is to allow the peppers and the rest of the dish to continue to steam a little.
• Cover casserole dish with foil and seal tightly.
• Bake at 350 for 25 minutes.
• Remove from oven. Carefully remove foil (be careful of steam) and top with a little shredded cheese and fresh parsley.

SHRIMP STUFFED MUSHROOMS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.
• Remove stems from mushrooms. Finely chop stems, and set aside. Arrange caps cavity side up in the baking dish.
• In a medium bowl, mix mushroom stems, cooked baby shrimp, crushed bacon flavored crackers and cream cheese.
• Stuff mushroom caps generously with the mushroom stem mixture. Top with sharp Cheddar cheese.
• Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and lightly browned.

SHRIMP STUFFED PEPPADEWS

Steps:

• In a medium saute pan add 2 tablespoons extra-virgin olive oil, and sweat onions and garlic. Add chopped shrimp, saute until they turn pink, then deglaze with white wine and lemon juice. Add butter, let melt, and cool to the touch. Toss in the parsley.
• Stuff peppers with shrimp mixture.
• Mix rice wine vinegar, 1/4 cup extra-virgin olive oil, mirin, soy sauce, green onions, and cabbage.
• Place peppers on cabbage mixture for service.

FLOUNDER WITH SHRIMP STUFFING

Steps:

• Preheat oven to 375°. In a large skillet, melt butter. Add onion, celery and green pepper; saute until tender. Add shrimp; cook and stir until shrimp turn pink. Add broth, pimientos, Worcestershire sauce, dill, chives, salt and cayenne; heat through. Remove from heat; stir in bread crumbs., Spoon about 1/2 cup stuffing onto each fillet; roll up. Place seam side down in a greased 13x9-in. baking dish. Drizzle with butter and lemon juice. Sprinkle with seasonings. Bake, uncovered, 20-25 minutes or until fish flakes easily with a fork.

BAKED STUFFED SHRIMP WITH CRABMEAT STUFFING

Steps:

• Preheat the oven to 375 degrees.
• Line your baking dish with foil, and butter or spray with non stick cooking spray.
• Place the crabmeat in a large bowl and season with the Cajun Seasoning, Old Bay or salt and pepper, (your choice).
• Cover and refrigerate until ready to use.
• In your fry pan, melt 4 tablespoons butter over medium-high heat.
• Add the onions, celery, and bell peppers and cook, stirring, until softened, about 4 minutes.
• Add the parsley and the garlic, and cook, stirring, for 1 minute.
• Remove from heat and let cool.
• Add the cooled vegetables to the crabmeat and toss to combine.
• Add the mayonnaise, egg, lemon juice, Worcestershire and hot sauce and stir gently.
• Add 1 cup of cracker crumbs, salt and pepper to taste, and stir gently, being careful not to break up the crabmeat.
• Spoon the crabmeat stuffing evenly into each shrimp (about 2 Tbsp), and place, stuffed sides up, in your baking dish.
• Drizzle with the remaining melted butter.
• Bake until golden, about 20 minutes.

STUFFED SOLE WITH SHRIMP

Steps:

• Drizzle fillets with lemon juice; sprinkle with onion powder. Set aside., In a microwave-safe dish, combine the shrimp, milk, celery, 1 tablespoon butter and parsley. Cover and microwave on high for 1 to 1-1/2 minutes or until celery is tender. Stir in bread cubes. Spoon shrimp mixture down center of each fillet. Starting with a short side, roll up and secure with toothpicks., Place in a shallow microwave-safe dish coated with cooking spray. Brush with remaining butter; sprinkle with paprika. Cover and microwave on high for 3-5 minutes or until fish flakes easily with a fork. Let stand for 5 minutes before serving. Discard toothpicks.

SHRIMP STUFFED AVOCADOS

Steps:

• Heat the olive oil in a medium-sized pan over medium-high heat. Season the shrimp with chili powder and salt to taste, then add them to the pan.
• Cook, stirring occasionally, for approximately 3 minutes, or until shrimp and pink and opaque.
• Pour the lime juice over the shrimp, toss to coat.
• Season the avocado halves with salt and pepper.
• Spoon the shrimp mixture evenly into each avocado half. Sprinkle with tomatoes and cilantro and serve.

STUFFED SALMON WITH SHRIMP AND CRAB

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a sheet pan with cooking spray.
• Cut a slit through the middle of each salmon fillet, about 2/3 the length of the fillet. Set aside.
• Mix crab, shrimp, mushrooms, mayonnaise, Parmesan cheese, lemon juice, green onion, and bread crumbs together in a bowl.
• Shape 2/3 of the stuffing mixture into 2 large mounds on the prepared sheet pan. Spread open the fillets and place one over each mound. Fill in the top of the slits with remaining stuffing. Season each fillet with seafood seasoning.
• Bake in the preheated oven until salmon flakes easily with a fork and stuffing is hot, about 30 minutes.

CRAB CAKE STUFFED SHRIMP

Steps:

• Melt butter in a nonstick pan over medium-high heat. Add onion, red bell pepper, and green bell pepper. Cook for 3 minutes or until soft. Let cool.
• Pick through crabmeat and remove any shell. Place crab in a medium bowl along with Panko crumbs, Ritz crackers, Old Bay seasoning, lemon zest, cayenne pepper, mayonnaise, and egg. Stir gently to mix.Season to taste with salt and pepper and refrigerate until needed.
• Peel shrimp, leaving the tail on. Cut through the backside of each shrimp, like you would to devein it, but cut more deeply, almost all the way through. Remove and discard the veins.
• On a parchment paper-lined baking sheet, place shrimp butterflied side down, pressing to flatten.
• Shape about 1 heaping tablespoon of crab mixture into a ball and place on top of a shrimp, pressing the tail into the top to secure. Repeat.
• Drizzle melted butter over shrimp.
• Bake in a 350 degree oven for 15 minutes, or until cooked through.

TAMMY'S SHRIMP STUFFED CRAB CAKE RECIPE

Steps:

• Preheat oven to 400F
• Start off with adding mayo, dijon mustard, Worcestershire sauce, egg, old bay seasoning, cajun seasoning, and cedar plank seasoning, and lemon juice to a bowl.
• Combine all of the added ingredients in a bowl.
• Cut jumbo shrimp into bite-sized pieces.
• Add the lump crab to the mayo mixture and fold in the crabmeat. Try not to disturb or break the lumps in the crabmeat.
• Add shrimp pieces and fold once again.
• Add breadcrumbs and combine. Add enough breadcrumbs starting off with a small amount at a time.
• Add non-stick cooking spray to parchment paper and mold the crab patties to your desired size.
• Place the shrimp stuffed crab patties onto the baking sheet.
• Add a light sprinkle of paprika and parsley to the top.
• Bake @ 400F for about 15 minutes Then turn on the broiler for about 2 minutes to brown the crabcakes.
• Cajun Butter Lemon Sauce
• Take melted butter and add old bay, smoked paprika, cajun seasoning, fresh parsley, lemon juice and combine.
• Taking a small bbq brush add the sauce to the top of each shrimp stuffed crab cake.

SHRIMP STUFFED WITH SHRIMP

Steps:

• Preheat broiler.
• Peel and devein shrimp. Set aside 16 shrimps. Chop the remaining shrimps coarsely. There should be about 1/2 cup.
• Finely chop the mushrooms. There should be about 1 cup. Set aside.
• Heat 2 tablespoons butter in a saucepan. Add onion, celery and garlic. Saute until wilted, about 5 minutes, then add the mushrooms, salt and pepper. Cook an additional 3 minutes or so. remove from heat and add the chopped shrimp. Stir. Add the bread crumbs (reserving 1 tablespoon), parsley, and egg. Blend well and add salt and pepper to taste.
• Butterfly the reserved shrimp by cutting part way through the backs until they lay flat.
• Grease a baking dish with 1 tablespoon of butter. Arrange butterflied shrimp, cut side down in baking dish. Spoon an equal amount of stuffing onto each shrimp. Sprinkle the shrimps with the reserved bread crumbs and dot with 1 tablespoon of butter.
• Heat baking dish on the stovetop until the butter melts and the shrimps start to cook. Then place under the broiler and cook until the shrimp is done and the stuffing starts to brown.