Baked Stuffed Shrimp
This baked stuffed shrimp recipe was created by my late mother over 30 years ago. My grandparents, father, and I have enjoyed these stuffed shrimp every other Friday for many years. We've made them without scallops sometimes due to price. Serve with melted butter or freshly squeezed lemon along with a garden salad and rice pilaf or baked potato.
Ingredients
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cooking spray
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2 (4 ounce) packages crushed buttery round crackers (such as Ritz®)
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½ cup freshly chopped parsley
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5 saltine crackers, crushed
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½ teaspoon celery salt
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1 clove minced garlic
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4 sea scallops, chopped
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½ cup chopped imitation crabmeat
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¼ cup butter, melted
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¼ cup white wine
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20 jumbo shrimp, peeled and deveined
Description
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Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Coat a baking dish with cooking spray.
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Mix crushed round crackers, parsley, saltines, celery salt, and garlic in a large bowl. Add scallops, crabmeat, melted butter, and wine; mix stuffing well.
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Place a shrimp on a flat work surface. Slice horizontally through the middle, careful not to cut through to the other side. Open the 2 sides and spread them out like an open book. Repeat with remaining shrimp.
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Stuff each shrimp with a heaping tablespoon stuffing and place back-side up in the prepared baking dish. Add 1 to 2 tablespoons water to the bottom of the baking dish to keep shrimp moist during baking.
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Bake in the preheated oven until shrimp are opaque and stuffing begins to brown, 15 to 18 minutes.
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