Baked Stuffed Shrimp
Jumbo shrimp are butterflied and topped with a savory, buttery cracker stuffing, then baked until golden.
Ingredients
- 1 1/2 lbs jumbo shrimp peeled and deveined, tails on, 680 g
- 1 tbsp unsalted butter 15 g
- 1 celery stalk finely diced
- 1/2 cup unsalted butter melted, 113 g
- 2 sleeves Ritz crackers coarsely crushed, about 60
- 2 tbsp fresh parsley chopped, 8 g
- 2 tbsp dry Marsala wine or chicken broth 30 ml
- 2 tbsp fresh lemon juice 30 ml
- 1/4 tsp black pepper freshly ground
- Paprika for sprinkling
- Lemon wedges for serving
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or a large pie plate.
- In a small skillet over medium-low heat, melt 1 tablespoon of butter. Add the diced celery and cook until softened, about 3-4 minutes. Take care not to brown it.
- In a medium bowl, combine the crushed crackers, cooked celery, the melted 1/2 cup of butter, parsley, Marsala wine or broth, lemon juice, and black pepper. Stir until the mixture is just moist enough to clump together.
- To prepare the shrimp, make a deep incision along the back where it was deveined, cutting almost all the way through to open it like a book (butterflying).
- Arrange the butterflied shrimp in a single layer, cut-side up, in the prepared baking dish. The tails should point upwards.
- Divide the stuffing mixture evenly among the shrimp, mounding it gently on top of each one.
- Lightly sprinkle the tops with paprika.
- Bake for 12-14 minutes, or until the shrimp are pink and opaque. The shrimp are done when they reach an internal temperature of 145°F (63°C).
- For a browner topping, you can switch the oven to broil and cook for 1-2 minutes. Watch it very carefully to prevent burning. Serve immediately with lemon wedges.
Notes
Food Safety: To confirm doneness, check that the shrimp are opaque and have reached a safe internal temperature of 145°F (63°C) with an instant-read thermometer.
Stuffing Consistency: The stuffing should be moist but not soggy. If it seems too dry, add a teaspoon more broth. If it's too wet, mix in a few more crushed crackers.
Shrimp Size: This recipe works best with jumbo (16-20 per pound) or colossal (U-15) shrimp, as they are large enough to hold the stuffing well.
Crushing Crackers: Place crackers in a zip-top bag and crush them with your hands or a rolling pin. Aim for coarse crumbs with some larger pieces for texture.