STUFFED SHRIMP
Sandy Schneider of Naperville, Illinois shares this delightful shrimp appetizer that's a breeze to make. The creamy three-ingredient filling has a hint of horseradish. TIP: These can be assembled a day ahead for convenience. More Shrimp Appetizers »
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 2 dozen.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the cream cheese, horseradish and Parmesan cheese until blended. Cut a small hole in the corner of a resealable plastic bag; add cream cheese mixture. Butterfly the shrimp along the outside curves. Pipe about 1 teaspoon cream cheese mixture into each shrimp. , Arrange on a serving platter. Sprinkle with parsley. Serve with seafood sauce if desired. Refrigerate leftovers.
Nutrition Facts :
DAN'S BAKED STUFFED SHRIMP
An easy Dan's Baked Stuffed Shrimp recipe
Provided by Dan Diodato
Categories Mushroom Shellfish Bake Christmas Seafood Winter Christmas Eve Gourmet Windsor Connecticut
Yield Serves 6
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F. and butter a large baking dish.
- Make stuffing:
- In a large heavy skillet cook mushrooms, onion, celery, garlic, and parsley in butter over moderate heat, stirring occasionally, until softened and liquid mushrooms give off is evaporated. Add scallops or crabmeat and cook over moderately high heat, stirring, 3 minutes. Stir in broth and cracker crumbs and remove skillet from heat.
- Butterfly shrimp by cutting lengthwise along inside curve, almost completely through. Split open shrimp and devein. Mound about 2 tablespoons stuffing onto each shrimp, pressing gently, and put shrimp, stuffed sides up, in baking dish. Melt butter and drizzle over shrimp. Sprinkle shrimp with paprika and bake 20 minutes, or until stuffing is golden.
- Garnish shrimp with parsley and serve with lemon wedges.
DELICIOUS STUFFED SHRIMP
These stuffed shrimp are very impressive to serve at any party and so easy to make...your guests will be so impressed and will think you spent hours making...they only take 10 - 15 minutes to bake, so not heating your house up for long...Delicious! Enjoy!
Provided by Cassie *
Categories Other Snacks
Time 30m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 400 degree F. In a medium skillet cook mushrooms, onion, garlic and bouillon in the butter until onion and mushrooms are tender.
- 2. Take pan from stove and mix in the bread crumbs and pimento pieces, making sure all bread is coated.
- 3. Rinse and peel shrimp, remove vein if didn't come deveined. Cut along the bottom side of shrimp, but do not cut completely through. Place shrimp on the side you cut and fan out flat, on a shallow baking pan.
- 4. Brush each shrimp with butter. Then take about a 1/2 tablespoon of filling, maybe a bit more as I use my fingers - mound each shrimp will filling. I try to make sure the tails are flipped up over the stuffing, no big deal if they don't stay.
- 5. Bake for 10 -15 minutes or until shrimp turn pink and filling is hot. Sprinkle with fresh chopped parsley - optional.
- 6. Enjoy! These are impressive and delicious!
STUFFED SHRIMP WITH GARLIC CREAM SAUCE
Provided by Food Network
Categories appetizer
Time 1h30m
Yield 6 servings as an appetizer
Number Of Ingredients 22
Steps:
- To prepare the garlic cream sauce: Heat 3 tablespoons of oil with the butter in a medium skillet over medium heat. Add the onion, shallots, garlic, and cook, stirring frequently, until the onions are tender and translucent, about 7 minutes. Add the anchovy paste and cook until fragrant. Add the half-and-half and simmer over medium-low heat.
- In a small bowl, combine the cornstarch with an equal amount of water and mix well. Whisk 1 1/2 tablespoons of the cornstarch mixture into the sauce. Whisk the sauce as it returns to a simmer. Simmer for 1 to 2 minutes then check the consistency. Repeat the process if the sauce is too thin. Season the sauce with salt and pepper and keep warm over very low heat.
- To prepare the artichoke, shrimp, and stuffing: Put the artichoke in a medium saucepan, add about 2 inches of water and a little salt. Cover the pot and steam the artichoke over medium heat until a leaf pulls off easily, about 40 minutes. Allow the artichoke to cool then pull away the leaves and scrape the fibrous 'hair' from the heart. Slice the artichoke heart and reserve.
- Preheat the oven to 400 degrees F.
- Heat 2 tablespoons oil in a medium skillet over medium heat. Add the onion, garlic, and shallots. Cook, stirring frequently, until the onions are tender and translucent, about 7 minutes. Remove the pan from the heat and add the bread crumbs, half the parsley and season with salt and pepper. Moisten the stuffing with enough chicken stock so that it holds together. Set the stuffing aside.
- Butterfly the shrimp. Remove the veins then lay the shrimp flat, cut-side up. Spoon stuffing into each shrimp. Place the artichokes in the bottom of a greased baking dish. Re-form the shrimp and place them in a snug single layer over the artichokes. Drizzle the shrimp with the melted butter and a little olive oil and bake until they are firm and opaque, about 10 minutes.
- Arrange the shrimp and artichoke on appetizer plates then drizzle with garlic cream. Garnish with the remaining parsley and serve.
BAKED & DELICIOUS STUFFED SHRIMP
This is amazing, moist, delicious and a family favorite. We have it every year for Christmas dinner. Each of us eat a half dozen or more, so make lots! I have had a few questions about this recipe - so I have updated it! My mother suggests shrimp that comes 16 to 20 per pound. It really is delicious and hopefully the changes I made will improve it for everyone!
Provided by MA HIKER
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Shell and devein shrimp, leave on tail.
- In a 9 x 12 baking dish (this is what you will cook the shrimp in) combine the oil, garlic, salt, 1/4 cup butter and pepper.
- Heat in the oven for 5 minutes.
- Prepare stuffing: mix the basil, tarragon, onion, bread crumbs, 2 T. melted butter, 2 T. sour cream (I don't measure the sour cream too closely - add enough so the stuffing is fairly moist) and a pinch of salt.
- Split shrimp and put a scant teaspoon of stuffing in each.
- Lay in a single layer in the pan (that has oil, melted butter etc in it waiting for the shrimp!).
- Baste with the liquid in the pan.
- Enjoy!
- Cover with foil and bake 20 minutes or so until the shrimp are done.
EASY STUFFED SHRIMP
This easy-to-make shrimp dish is topped with a cheesy, garlicky crumb mixture and baked until delicious.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Toss shrimp with 2 Tbsp. dressing in medium bowl. Refrigerate 10 min. Meanwhile, mix remaining dressing with remaining ingredients.
- Remove shrimp from dressing; discard dressing. Partially split each shrimp lengthwise by making long cut along underside of shrimp, being careful to not cut all the way through shrimp. Open shrimp slightly; place, cut sides up, in shallow baking dish. Top with crumb mixture.
- Bake 7 to 8 min. or until shrimp turn pink.
Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 135 mg, Sodium 930 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 17 g
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GRANDMA'S BAKED STUFFED SHRIMP • FOOD FOLKS AND FUN
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Ratings 9Calories 388 per servingCategory Main Course
- Move oven rack to the middle position and preheat to 375°Line a rimmed baking sheet with foil and lightly spray it with noncook cooking spray.
- In a small skillet or pan add the butter and melt over medium heat. Add in the shallot and saute, stirring frequently, until softened and the edges begin to turn light brown, about 3-4 minutes. Add garlic and cook until fragrant, about 30-60 seconds.
- Remove the shell, leaving the tail section intact. Hold the shrimp in your hand with the inside of the curve facing down. Make a shallow cut with a paring knife down the back of the shrimp. Use the tip of the knife or a toothpick to remove the vein.
- Use a 1-Tablespoon scoop to scoop the stuffing into a mound on the flat part of the shrimp. Repeat with the remaining shrimp.
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