Baked Stuffed Shrimp II

Baked Stuffed Shrimp II Recipe with Garlic, Mushrooms, and Bread Crumbs

Preparation time: 20 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Baked Stuffed Shrimp II is a delightful seafood dish that combines the succulent taste of jumbo shrimp with a savory stuffing made from mushrooms, herbs, and cracker crumbs. This recipe is perfect for a special occasion or a cozy dinner at home. The combination of flavors and textures makes it a favorite among seafood lovers. The dish is not only delicious but also presents beautifully, making it a great choice for impressing guests.

History

The tradition of stuffing shrimp has roots in various cuisines around the world, each adding its unique twist to the dish. Baked Stuffed Shrimp II is a modern take on these traditional recipes, incorporating ingredients like fresh herbs and cracker crumbs for a contemporary flavor profile. This recipe reflects the evolution of seafood dishes over time, blending classic techniques with modern tastes.

Ingredients

3 tbsp extra virgin olive oil, divided
3 cloves garlic, finely minced
1 cup fresh mushrooms, finely minced
2 lb (907 g) jumbo raw shrimp, shelled, tail left on
1 cup bread crumbs or natural cracker crumbs (use gluten-free bread crumbs or cracker crumbs, if desired)
0.25 cup fresh parsley, finely minced
0.25 cup fresh chives, minced
0.5 cup butter, melted
sea salt, to taste
freshly ground pepper, to taste
pinch of cayenne (optional)
paprika to garnish
lemon wedges

How to prepare

Preheat the oven to 350°F (177°C).
Pour 2 tbsp of olive oil into a 9x13 glass baking dish.
Spread the oil evenly along the bottom of the dish and set it aside.
To prepare the shrimp, make a lengthwise slice on the underside of each shrimp.
Remove the vein while making the slice, ensuring not to cut all the way through the shrimp.
Open up the shrimp and lay them flat.
In a separate pan, sauté the garlic and mushrooms in the remaining 1 tbsp of olive oil over medium-high heat for 5 to 10 minutes.
Stir frequently until the mushrooms have released their liquid.
Remove the pan from heat.
Add the bread crumbs or cracker crumbs, parsley, chives, melted butter, salt, pepper, and cayenne (if using) to the mushrooms in the pan.
Mix well.
Place the opened shrimp in the prepared baking dish and evenly distribute the crumb mixture on top of each shrimp.
Bake the shrimp for 15 to 20 minutes, or until they turn pink.
Transfer the cooked shrimp to a serving platter.
Lightly sprinkle the shrimp with paprika.
Serve the shrimp with lemon wedges.

Variations

For a gluten-free version, substitute the cracker crumbs with a gluten-free alternative or use finely chopped nuts for the stuffing. To add a spicy kick, include diced jalapeños or a sprinkle of red pepper flakes in the stuffing mixture.

Cooking Tips & Tricks

For the best results, use fresh, high-quality jumbo shrimp for this recipe. Ensure that the shrimp are properly cleaned and deveined before stuffing. When sautéing the mushrooms, allow them to release their moisture fully to concentrate the flavors. Be gentle when stuffing the shrimp to avoid tearing them. Lastly, do not overcook the shrimp to ensure they remain juicy and tender.

Serving Suggestions

Serve Baked Stuffed Shrimp II with a side of steamed vegetables, such as asparagus or green beans, and a light salad for a complete meal. A glass of white wine, such as Chardonnay or Sauvignon Blanc, pairs beautifully with the flavors of the dish.

Cooking Techniques

The key technique in this recipe is baking, which allows the shrimp to cook evenly while the stuffing becomes golden and crispy. Sautéing the mushrooms and garlic before adding them to the stuffing enhances their flavors and adds depth to the dish.

Ingredient Substitutions

If cracker crumbs are not available, breadcrumbs or panko can be used as a substitute. Fresh herbs can be replaced with dried herbs, though the fresh versions provide a brighter flavor. For a dairy-free option, use a plant-based butter substitute.

Make Ahead Tips

The stuffing mixture can be prepared a day in advance and stored in the refrigerator. Stuff and bake the shrimp just before serving to ensure they are fresh and tender.

Presentation Ideas

Arrange the baked stuffed shrimp on a platter garnished with lemon wedges and a sprinkle of fresh parsley. Serve individual portions on plates with a drizzle of melted butter or a light sauce for added elegance.

Pairing Recommendations

A crisp, dry white wine such as Pinot Grigio or a light-bodied Chardonnay complements the flavors of the shrimp and stuffing. For a non-alcoholic option, serve with sparkling water garnished with a slice of lemon or lime.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in the oven or on the stovetop to avoid overcooking the shrimp.

Nutrition Information

Calories per serving

A single serving of Baked Stuffed Shrimp II contains approximately 300-350 calories, making it a moderate-calorie option that fits well into a balanced diet.

Carbohydrates

This dish is relatively low in carbohydrates, with the primary source being the cracker crumbs used in the stuffing. One serving of Baked Stuffed Shrimp II contains approximately 15-20 grams of carbohydrates, making it a suitable option for those monitoring their carb intake.

Fats

The fats in this recipe come from the olive oil, butter, and the natural fats found in shrimp. Each serving contains about 15-20 grams of fat, with a mix of monounsaturated, polyunsaturated, and saturated fats. Using extra virgin olive oil and reducing the amount of butter can make the dish healthier.

Proteins

Shrimp is an excellent source of high-quality protein. Each serving of Baked Stuffed Shrimp II provides roughly 25-30 grams of protein, making it a satisfying and muscle-friendly option for a meal.

Vitamins and minerals

This dish is rich in various vitamins and minerals, including vitamin B12, selenium, iron, and iodine from the shrimp, and vitamins A, C, and K from the fresh herbs. These nutrients support overall health and well-being.

Alergens

The primary allergens in this recipe are shellfish (shrimp) and gluten (from cracker crumbs). Individuals with allergies to these ingredients should avoid this dish or find suitable substitutions.

Summary

Overall, Baked Stuffed Shrimp II is a nutritious dish that provides a good balance of proteins, healthy fats, and essential vitamins and minerals. It is relatively low in carbohydrates and calories, making it a great addition to a healthy diet.

Summary

Baked Stuffed Shrimp II is a versatile and flavorful dish that combines the succulence of shrimp with a rich, savory stuffing. It is relatively easy to prepare and can be adapted to suit various dietary needs and preferences. Whether served at a special occasion or as a delightful weeknight dinner, this dish is sure to impress.

How did I get this recipe?

The memory of discovering this recipe for the first time is a treasured one. It was many years ago, when I was just a young girl eager to learn the art of cooking from my mother. We were visiting my aunt in a quaint seaside town, and she decided to treat us to a special dinner of Baked Stuffed Shrimp II. I had never tasted anything like it before - the succulent shrimp, the savory stuffing, the rich buttery flavor. It was a revelation.

As my aunt prepared the dish, I watched intently, taking mental notes of every step and ingredient. She explained that the recipe had been passed down from her own grandmother, who had learned it from a friend during her travels along the coast. The history and tradition behind the dish fascinated me, and I knew that I had to learn how to make it myself.

After dinner, I asked my aunt for the recipe, and she graciously obliged. She handed me a worn and stained index card with the handwritten instructions. I treasured that card, carrying it with me wherever I went. I practiced making the dish countless times, tweaking and perfecting the recipe until it was just right.

Over the years, I have made Baked Stuffed Shrimp II for countless family gatherings, holidays, and special occasions. It has become a signature dish of mine, loved by all who have had the pleasure of tasting it. I have shared the recipe with friends and neighbors, passing on the tradition just as my aunt did for me.

The key to making this dish is in the preparation. The shrimp must be fresh and plump, the stuffing flavorful and aromatic. I start by carefully cleaning and deveining the shrimp, then butterfly them by making a deep incision along the back. The stuffing is a mixture of breadcrumbs, garlic, parsley, and a secret blend of spices that give it a unique and delicious flavor.

Once the shrimp are stuffed and arranged in a baking dish, I drizzle them with melted butter and a splash of white wine. The dish is then baked in a hot oven until the shrimp are pink and tender, and the stuffing is golden brown and crispy. The aroma that fills the kitchen as it bakes is simply irresistible.

When the dish is done, I serve it hot with a squeeze of fresh lemon juice and a sprinkle of chopped parsley. The combination of flavors and textures is simply divine - the sweet and briny shrimp, the savory and herbaceous stuffing, the buttery and tangy finish. It is a dish that never fails to impress and delight.

As I sit down at the table with my family and friends, watching them enjoy the fruits of my labor, I am filled with a sense of pride and satisfaction. I am proud to carry on the tradition of this beloved recipe, to share it with those I hold dear, and to create memories that will last a lifetime.

In the end, it is not just the dish itself that I cherish, but the memories and stories that surround it. The recipe for Baked Stuffed Shrimp II is more than just a collection of ingredients and instructions - it is a link to the past, a connection to my family and heritage. And for that, I am truly grateful.