Shrimp And Stuffing Bake Recipes

Steps:

• Preheat oven to 375°. In a large skillet, melt butter. Add onion, celery and green pepper; saute until tender. Add shrimp; cook and stir until shrimp turn pink. Add broth, pimientos, Worcestershire sauce, dill, chives, salt and cayenne; heat through. Remove from heat; stir in bread crumbs., Spoon about 1/2 cup stuffing onto each fillet; roll up. Place seam side down in a greased 13x9-in. baking dish. Drizzle with butter and lemon juice. Sprinkle with seasonings. Bake, uncovered, 20-25 minutes or until fish flakes easily with a fork.

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.

Steps:

• Rinse shrimp; pat dry with paper towels.
• In a large saucepan, cook the shrimp in a large amount of boiling water for 1-3 minutes or just until the shrimp turn opaque; drain well and set aside.
• In the same saucepan, cook the celery and onion in hot butter over med heat until tender.
• Add in soup, milk, sage, thyme, and pepper; stir to combine.
• Add in eggs; mix well.
• Fold in dry bread cubes and cooked shrimp.
• Transfer to an ungreased 1 1/2 quart casserole dish.
• Bake, covered, at 350° for 30 minutes.
• Uncover and bake about 15 minutes more or until set in center.
• Let stand, covered, for 10 minutes before serving.

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.

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.

Steps:

• Heat oven to 400ºF.
• Cut slit in underside of each shrimp. Heat oil in large skillet on medium heat. Add shrimp; cook and stir 5 min. or until shrimp turn pink. Place, slit-sides down, in shallow baking dish.
• Prepare stuffing as directed on package; spoon onto shrimp.
• Bake 5 min. or until heated through.

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.

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.