Baked Stuffed Shrimp

Ingredients

Method

• If you can’t find clam juice, chicken stock will work in a pinch. Any sturdy rimmed baking sheet can be used in place of the broiler pan bottom.
• Serves 4 to 6.
• INGREDIENTS
• 4 slices hearty white sandwich bread , torn into pieces
• 1/2 cup mayonnaise
• 1/4 cup bottled clam juice
• 1/4 cup finely chopped fresh parsley
• 4 scallions , chopped fine
• 2 garlic cloves minced
• 2 teaspoons grated zest and 1 tablespoon juice from 1 lemon
• 1 tablespoon Dijon mustard
• 1/8 teaspoon cayenne pepper
• Salt
• 1 1/4 pounds colossal shrimp, peeled and deveined
• INSTRUCTIONS
• 1. Adjust oven rack to upper-middle position and heat oven to 375 degrees. Pulse bread in food processor to coarse crumbs. Transfer crumbs to broiler pan bottom and bake until golden and dry, 8 to 10 minutes, stirring halfway through cooking time. Remove crumbs from oven and reduce temperature to 275 degrees.
• 2. Combine toasted bread crumbs, mayonnaise, clam juice, parsley, scallions, garlic, lemon zest and juice, mustard, cayenne, and ¼ teaspoon salt in large bowl.
• 3. Pat shrimp dry with paper towels and season with salt. Grease empty broiler pan bottom. Following steps 1 to 4 at left, butterfly and cut hole through center of each shrimp and arrange cut-side down on prepared pan. Divide bread crumb mixture among shrimp, pressing to adhere. Bake until shrimp are opaque, 20 to 25 minutes.
• 4. Remove shrimp from oven and heat broiler. Broil shrimp until crumbs are deep golden brown and crispy, 1 to 3 minutes. Serve.
• Print
• Email
• STEP-BY-STEP

Notes

• Perfect Stuffed Shrimp Cutting a hole clear through the center of each butterflied shrimp may seem like a mistake, but it actually gives the shrimSOURCE: Cooks Country