Baked Stuffed Shrimp



  • 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.
  • 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
  • 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.
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  • 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

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