Easy Stuffed Shrimp Recipes

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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



Easy Stuffed Shrimp image

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

10 large uncooked deveined peeled large shrimp (about 5 oz.)
3 Tbsp. KRAFT Zesty Italian Dressing, divided
2 Tbsp. KRAFT Grated Parmesan Cheese
1 small clove garlic, minced
1 Tbsp. chopped fresh parsley
6 round buttery crackers, crushed

BAKED STUFFED SHRIMP WITH RITZ CRACKERS®

My late mother created this recipe over thirty years ago. My grandparents, my father, and myself have enjoyed these baked stuffed shrimp every other Friday for many years. It's a tradition - we eat baked stuffed shrimp for dinner and then play cards! (We've been leaving out the scallops lately due to the high price, and we don't even miss them.) We serve the shrimp with a nice garden salad and rice pilaf or baked potato.

Provided by Julie Cahoon

Categories     Seafood     Shellfish     Scallops

Time 45m

Yield 4

Number Of Ingredients 11



Baked Stuffed Shrimp with Ritz Crackers® image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Coat a baking dish with cooking spray.
  • Mix crushed round crackers, parsley, saltines, celery salt, and garlic together in a large bowl. Add scallops, crabmeat, melted butter, and cooking wine; mix stuffing well.
  • Place a shrimp on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Repeat with remaining shrimp.
  • Stuff each shrimp with a heaping tablespoon of stuffing and place back-side up in the baking dish. Repeat with remaining shrimp and stuffing. Add 1 or 2 tablespoons water to the bottom of the baking dish to keep shrimp moist during baking.
  • Bake in the preheated oven until shrimp are opaque and stuffing is beginning to brown, 15 to 18 minutes.

Nutrition Facts : Calories 601.2 calories, Carbohydrate 44.4 g, Cholesterol 318.1 mg, Fat 27 g, Fiber 1.6 g, Protein 42.2 g, SaturatedFat 9.9 g, Sodium 1410.4 mg, Sugar 6 g

2 (4 ounce) packages crushed buttery round crackers (such as Ritz®)
cooking spray
½ cup parsley
5 saltine crackers, crushed
½ teaspoon celery salt
1 clove minced garlic
4 sea scallops, chopped
½ cup chopped imitation crabmeat
¼ cup butter, melted
¼ cup white cooking wine
20 jumbo shrimp, peeled and deveined

EMERIL'S CHILDHOOD FAVORITE: CRABMEAT-STUFFED SHRIMP

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 4 entree or 8 appetizer servings

Number Of Ingredients 33



Emeril's Childhood Favorite: Crabmeat-Stuffed Shrimp image

Steps:

  • Preheat the oven to 375 degrees F. Butter a large baking dish and set aside.
  • Place the crabmeat in a large bowl and season with the Essence. Cover and refrigerate until ready to use.
  • In a large skillet, melt 4 tablespoons butter over medium-high heat. Add the onions, celery, and bell peppers and cook, stirring, until softened, about 4 minutes. Add the parsley and the garlic, and cook, stirring, for 1 minute. Remove from heat and let cool.
  • Add the cooled vegetables to the crabmeat and toss to combine. Add the mayonnaise, egg, lemon juice, Worcestershire and hot sauce and stir gently with a large wooden spoon. Add 1 cup of the cracker crumbs, the salt, and pepper, and stir gently, being careful not to break up the crabmeat.
  • Mound about 2 tablespoons of the crabmeat stuffing into each shrimp, press gently to close, and place, stuffed sides up, in the prepared baking dish. Sprinkle the remaining 1/2 cup of the flaky, buttery cracker crumbs over the stuffed shrimp and drizzle with the remaining melted butter. Bake until golden, about 20 minutes.
  • While the shrimp are baking, heat a large saute pan over medium-high heat. When the pan is hot, add the olive oil. Add the garlic and crushed red pepper and cook, stirring continuously, for 1 minute. Add the kale and saute until the kale is just wilted, about 3 to 5 minutes. Season with salt and pepper.
  • Place the kale on 4 plates. Remove the shrimp from the oven and divide among plates, on top of the kale. Garnish with parsley and lemon wedges. Serve immediately.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

1 pound fresh lump crabmeat, picked over for shells and cartilage
2 teaspoons Essence, recipe follows
4 tablespoons unsalted butter, plus 3 tablespoons melted unsalted butter
1/2 cup minced yellow onions
1/4 cup minced celery
1/4 minced green bell peppers
1/4 cup finely chopped fresh parsley leaves
1 tablespoon minced garlic
1/4 cup mayonnaise
1 egg, lightly beaten
3 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
1 1/2 cups crushed buttery, flaky crackers
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
20 jumbo shrimp (about 2 pounds), shelled, leaving tail and connecting shell segment, deveined, and butterflied lengthwise
20 jumbo shrimp (about 2 pounds), shelled, leaving tail and connecting shell segment, deveined, and butterflied lengthwise
2 tablespoons olive oil
1 tablespoon chopped garlic
1 teaspoon crushed red pepper
1/2 pound kale, chiffonade
Salt and freshly ground black pepper
Chopped parsley, garnish
1 lemon, cut into wedges, garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

BAKED STUFFED SHRIMP

This is a recipe for shrimp with a seasoned bread stuffing. I love to serve this dish when I have guests for dinner because I can prepare the shrimp early in the day. I've always received rave reviews over this recipe and have shared it often. You may add diced lobster or scallops to the cracker mixture just before baking. Serve with drawn butter.

Provided by LRW1

Categories     Seafood     Shellfish     Shrimp

Time 1h5m

Yield 4

Number Of Ingredients 9



Baked Stuffed Shrimp image

Steps:

  • In a medium bowl, mix crushed crackers, bread crumbs and garlic powder. In a small bowl, blend butter and Worcestershire sauce. Mix blended butter, pepper and Parmesan cheese into the cracker mixture. Stir in white wine, using only enough to hold together the mixture.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Butterfly the shrimp using a sharp knife, and arrange back side up in a large baking dish. Stuff shrimp with heaping tablespoons of the cracker mixture.
  • Bake 20 minutes in the preheated oven, until cracker mixture is lightly browned, shrimp are opaque, and the tails have curled.

Nutrition Facts : Calories 546.9 calories, Carbohydrate 44.8 g, Cholesterol 148.3 mg, Fat 29.7 g, Fiber 2.4 g, Protein 19.3 g, SaturatedFat 16.4 g, Sodium 755.8 mg, Sugar 2.9 g

40 unsalted soda crackers, crushed
1 cup fresh bread crumbs
1 tablespoon garlic powder
½ cup butter, melted
1 tablespoon Worcestershire sauce
1 pinch ground black pepper
2 tablespoons grated Parmesan cheese
½ cup dry white wine
16 jumbo shrimp, peeled and deveined, with tails

CRAB MEAT STUFFED SHRIMP

If I want to REALLY impress, this is a party appetizer that always works! Need romance? Serve a couple with Filet Mignon for Surf-n-Turf - it doesn't get much better than this!

Provided by Laurita

Categories     Crab

Time 35m

Yield 24 depending on shrimp count

Number Of Ingredients 11



Crab Meat Stuffed Shrimp image

Steps:

  • Peel shrimp leaving tails and slice down middle deveining as you go.
  • Lay on greased cookie sheet to form a circle with the tail pointing up.
  • (Fan the tail out for beauty and handle) Mix first 7 ingredients and gently fold into crabmeat.
  • Place a spoonful of crabmeat mixture on top of the circle.
  • Top with fresh parmesan (optional) Place cookie sheet in 350 degree oven for 15 minutes, remove with spatula to serving tray, Serve immediately.
  • Also, try stuffing mushrooms which only take 10-15 minutes in the oven, same temp.
  • To prepare for a party, prepare trays, cover with plastic wrap and store in refrigerator, then just place in oven when ready and serve in 15 minutes!
  • Having medium shrimp saves money and makes more of a finger-food size.
  • I've made extra and frozen some to be used as side dishes.
  • If you can't get seafood where you live, you can order all supplies from a seafood place in Florida- Joe Patti's Seafood online.
  • Even mid-westerners can enjoy a special fresh seafood treat.

2 eggs, lightly beaten
soft breadcrumbs, equal to a hamburger bun
2 tablespoons light mayonnaise
1 teaspoon lemon juice
1/4 teaspoon oregano
1/2 teaspoon Mrs. Dash seasoning mix
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/2 lb lump crabmeat (best available)
1 lb med to large shrimp (Royal Reds are best)
parmesan cheese (optional)

BAKED STUFFED SHRIMP WITH CRABMEAT STUFFING

This dish is part of our family Christmas Eve celebration every year. I love baked stuffed shrimp, but so many restaurants here prepare their shrimp piled high with Ritz crackers drenched in butter. I think the crabmeat stuffing adds somethng a bit more special. Prep time includes the stuffing's cooling time.

Provided by Kozmic Blues

Categories     Crab

Time 1h25m

Yield 20 Shrimp

Number Of Ingredients 18



Baked Stuffed Shrimp with Crabmeat Stuffing image

Steps:

  • Preheat the oven to 375 degrees.
  • Line your baking dish with foil, and butter or spray with non stick cooking spray.
  • Place the crabmeat in a large bowl and season with the Cajun Seasoning, Old Bay or salt and pepper, (your choice).
  • Cover and refrigerate until ready to use.
  • In your fry pan, melt 4 tablespoons butter over medium-high heat.
  • Add the onions, celery, and bell peppers and cook, stirring, until softened, about 4 minutes.
  • Add the parsley and the garlic, and cook, stirring, for 1 minute.
  • Remove from heat and let cool.
  • Add the cooled vegetables to the crabmeat and toss to combine.
  • Add the mayonnaise, egg, lemon juice, Worcestershire and hot sauce and stir gently.
  • Add 1 cup of cracker crumbs, salt and pepper to taste, and stir gently, being careful not to break up the crabmeat.
  • Spoon the crabmeat stuffing evenly into each shrimp (about 2 Tbsp), and place, stuffed sides up, in your baking dish.
  • Drizzle with the remaining melted butter.
  • Bake until golden, about 20 minutes.

1 lb fresh lump crabmeat, shells removed (or 2 cans of canned crabmeat if fresh isn't available)
2 teaspoons cajun seasoning or 2 teaspoons Old Bay Seasoning (or to taste) (optional)
4 tablespoons butter, plus
3 tablespoons melted butter
1/2 cup onion, minced
1/4 cup celery, minced
1/4 cup green bell pepper, minced
1/4 cup chopped fresh parsley
1 tablespoon garlic, minced
1/4 cup mayonnaise
1 egg, beaten
3 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
1 cup buttery cracker, crushed
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 lbs u- 12 shrimp or 2 lbs jumbo shrimp, shelled,deveined,and butterflied

EASY STUFFED SHRIMP

From sam's club recipes. although this dish was paired for a meal- I believe it is better left as an appetizer. Since this is so simple you can assemble ahead of time and cook as needed while quests are eating and mingling. I love this since I like my spinach and artichoke dip warm. You could even try spicing things up a bit by adding a spinkle of cayenne in the dip or any other spice you like

Provided by Shawn C

Categories     < 30 Mins

Time 18m

Yield 18 shrimp

Number Of Ingredients 4



Easy Stuffed Shrimp image

Steps:

  • 400 degreee oven.
  • butterfly shrimp down the outer side where the vein was so that the shrimp can lay sorta flat with the tail curling up as if a handle.
  • in small bowl mix the dip and cracker crumbs.
  • place 1 Tbsp of dip mix on top each shrimp and sprinkle with parmesan cheese.
  • bake 7-8 minutes until shrimp is pink.

Nutrition Facts : Calories 41.6, Fat 1.3, SaturatedFat 0.6, Cholesterol 45, Sodium 83.9, Carbohydrate 0.4, Protein 6.8

18 jumbo shrimp, raw, peeled, deveined, leave tail on
1 cup of your favorite spinach and artichoke dip (I prefer the kind from Sam's Club)
1/3 cup Ritz cracker, crushed
1/2 cup parmesan cheese

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



Dan's Baked Stuffed Shrimp image

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.

For stuffing
1 cup chopped mushrooms (about 1/4 pound)
3 tablespoons minced onion
2 tablespoons minced celery ribs
1 tablespoon minced garlic (about 3 cloves)
3 tablespoons finely chopped fresh parsley leaves
3 tablespoons unsalted butter
1/2 pound scallops, chopped, or lump crabmeat, picked over
1/2 cup chicken broth
32 Ritz crackers (about two thirds of a 12-ounce package), crushed into coarse crumbs
18 jumbo shrimp (about 2 pounds), shelled, leaving tail and connecting shell segment intact
2 tablespoons unsalted butter
1/4 teaspoon paprika
Garnish: chopped fresh parsley leaves
Accompaniment: lemon wedges

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