We lived in Rhode Island for fifty three years where seafood and shellfish was a main staple in our home. One of the shellfish dishes that always captured my attention is baked stuffed shrimp. To describe my recipe in just a few words, you are in for a special treat. Over the years I have tweaked my stuffed shrimp recipe many times to its present form. Moreover, my recipe for success is written for use in your kitchen that will bring delight to everyone’s senses. Anyone who enjoys cooking and fine food will quickly add my baked stuff shrimp to their recipe library.
Comparing shrimp sizes
For baked stuff shrimp, colossal is the ideal size
RICH’S BAKED STUFFED SHRIMP
20 colossal shrimp peeled, deveined & rinsed
1 cooked lobster tail with claws or substitute with jumbo lump crab
4 scallions including the green part, finely chopped
1/2 cup curly parsley, finely chopped
1/2 red bell pepper, finely chopped
2 cups flavored bread crumbs or substitute with Ritz Crackers
1 lemon rind, grated
1 1/2 sticks unsalted melted butter
1/2 teaspoon cracked sea salt
1/2 teaspoon freshly cracked peppercorns, optional
Harveys Bristol Cream Sherry
PEEL AND DEVEIN SHRIMP
Pull off the legs. Break open the shell along the underside the shrimp. Work your thumbs underneath the shell and crack it open. As the shell cracks, you’ll be able to peel it away from the shrimp. Leave the tail segment for looks and the appearance of doneness during baking. Gently run your paring knife along the underside of the shrimp. Make the cut the length of the shrimp up to the tail separating the shrimp, being careful not to cut through the bottom. Rinse with cool water, place in a bowl and store in the refrigerator.
LOBSTER OR JUMBO LUMP CRAB
You can purchase the lobster precooked from your fish monger. Prepare the lobster by cutting small pieces with a sharp paring knife. Shred the pieces by hand and rinse with cool water and store in the refrigerator. If lobster is not available, jumbo lump crab can be purchased from you local market. Rinse with cool water and hand shred then store in the refrigerator.
PREPARING THE STUFFING
Combine all the ingredients to make the stuffing except the lobster or lump crab. It is important to finely chop the onions and bell pepper, preventing these two ingredients from stealing the flavor from this entree. Separate the green part of the onion to garnish lightly on top of the shrimp after cooking. Hold the lemon rind and sprinkle it into the stuffing mixture by itself preventing the rind from lumping. Fold in the stuffing mixture with a rubber spatula. The consistency should form a ball made by hand. Let stand for four hours in a bowl allowing the mixture to bind and cover with plastic wrap.
Shrimp with stuffing before cooking
Thirty minutes prior to stuffing the shrimp remove the shrimp, lobster or lump crab from the refrigerator and let stand at room temperature. Preheat the oven to 350F. Cover a cookie sheet with parchment paper and lightly spray with pam to prevent sticking. Pat dry the shrimp and place them onto the cookie sheet, tails up. Add the lobster into the stuffing. Separate the cut folds of the shrimp to receive the stuffing mixture. Using a spoon, add the stuffing into the shrimp. Place in the oven and bake for 20 minutes. Remove and drizzle Harveys Bristol Cream Sherry on top of the stuffed shrimp. Change your oven to broil mode and add the shrimp back into the oven for five minutes. The tails will brown and slightly curl..
The sherry will keep the shrimp moist adding an intriguing flavor that your palate will love. Remove and plate sprinkling lightly with the finely chopped green portion from the onions. Garnish with lemon wedges and a sprig of parsley. Serve with baked potato and asparagus. A light bodied zesty white wine such as a pinot grigio or sauvignon blanc goes nicely with this dish. For a bolder white wine try a chardonnay.