Here is a classic dish that may very well get added to your list of family favorites. You can use gluten-free breadcrumbs or cracker crumbs if desired.
Recipe Notes and Tips
- To dress up this stuffed shrimp dish, add some shredded crab meat, lobster meat, or tiny bay scallops to the stuffing.
- When buying shrimp, look for those that have shiny, firm shells with a faint sea smell. they should not smell of ammonia.
- To store uncooked shrimp, rinse well under cold water and pat them dry. Refrigerate the shrimp tightly covered for up to 2 days. Cooked shrimp can be refrigerated, tightly covered, for up to 3 days.
- 12 jumbo shrimp
- 1/3 cup lemon juice (fresh)
- 1 tablespoon parsley (chopped)
- 2 teaspoons ginger (fresh grated)
- For the Stuffing:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 12 cloves garlic (minced)
- 1 cup breadcrumbs (dried or cracker crumbs)
- 2 tablespoons lemon juice (fresh)
- 3 tablespoons parsley (chopped)
- To shell the shrimp, use a small sharp knife to slice through the shell of each shrimp along the length of the outside curve. Peel off the entire shell except for the tail portion of each shrimp. To devein the shrimp, use the tip of the knife to pull out the dark vein that runs down the outside of the shrimp; discard the veins.
- Put the shrimp on a cutting board and make another cut along the inside curve of the shrimp, cutting almost all the way through. Rinse the shrimp under cold running water and drain.
- In a small bowl, combine with lemon juice, parsley, and ginger. Pour half of the mixture into a shallow dish, add the shrimp and toss to coat. Cover and let the shrimp marinate st room temperature for 20 minutes. Reserve the remaining lemon juice mixture
- Make the stuffing: Heat the oil and butter in a medium skillet over medium heat. Add the garlic and cook, stirring often, until just beginning to turn golden brown, about 2 to 3 minutes. Add the breadcrumbs and cook, stirring often until lightly browned, about 3 minutes more. Transfer the mixture to a small bowl and add the lemon juice and half of the parsley, and stir until blended.
- Preheat the oven to 350°F. Coat a shallow baking dish with cooking spray. Remove the shrimp from the marinade. Press open the shrimp to flatten and place a generous tablespoon of the stuffing onto the belly of each shrimp.
- Arrange the stuffed shrimp in the prepared baking dish. Drizzle the reserved marinade over the shrimp. Bake until the shrimp are opaque, about 10 minutes. Remove the shrimp from the oven. Preheat the broiler. Broil the shrimp, 4 to 6 inches from the heat source, until the stuffing is lightly browned, 2 to 3 minutes. Garnish with the remaining parsley and serve right away.
|Nutritional Guidelines (per serving)|
|Total Fat||8 g|
|Saturated Fat||3 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||3 g|