Stuffed Jumbo Shrimp Recipe
Description
Indulge in these delectable stuffed jumbo shrimp, which can be prepared in various ways: batter-dipped and fried for a crispy delight, breaded and baked for a healthier option, or simply cooked “naked” for those who prefer a lighter dish. This recipe is versatile and can easily be modified to incorporate your favorite ingredients, making it a wonderful appetizer for gatherings, serving up to eight people.
Ingredients
| Ingredient | Quantity |
|---|---|
| Jumbo shrimp | 1 ½ lbs |
| English muffin | 1 |
| Pine nuts | ¼ cup |
| Garlic | ¼ cup (minced) |
| Scallions | 4 (sliced) |
| Extra virgin olive oil | 1/4 cup |
| Fresh parsley leaves | 1 cup (chopped) |
| Capers | 2-4 tablespoons |
| Worcestershire sauce | 1 tablespoon |
| Cream cheese | 1 (8 oz) package |
| Feta cheese | 1 cup (crumbled) |
| Fresh lemon juice | 1/4 cup |
| Paprika | 1 teaspoon |
| Lemon wedges | for serving |
| Egg | 1 (beaten) |
| White wine or water | 1/4 cup |
| All-purpose flour | 1 cup |
| Baking powder | 1 teaspoon |
| Salt | 1 teaspoon |
| Canola oil | for frying |
| Eggs | 2 (beaten) |
| Olive oil | for baking |
| Sweet paprika | 1/2 teaspoon |
| Butter | 2 tablespoons |
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 1110.7 kcal |
| Total Fat | 66.2 g |
| Saturated Fat | 32.8 g |
| Cholesterol | 516.8 mg |
| Sodium | 1739 mg |
| Total Carbohydrates | 63 g |
| Dietary Fiber | 5 g |
| Sugars | 5 g |
| Protein | 62.5 g |
Instructions
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Prepare the Shrimp: Begin by butterflying the jumbo shrimp, cutting along the back almost through to the other side. Devein and press them flat, cut side up, onto a cookie sheet or a large shallow baking pan, then press with paper towels to remove excess moisture.
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Make the Filling: In a medium bowl, combine the crumbs from the English muffin, pine nuts, and crabmeat, setting this mixture aside. In a skillet over medium heat, sauté the garlic and scallions in olive oil until softened. Add the parsley, capers, and Worcestershire sauce, then reduce the heat. Stir in the lemon juice, cream cheese, and feta cheese, mixing thoroughly until the cheese is smooth and well combined with the vegetables. Remove from heat and fold this mixture into the crumb mixture, tossing gently until thoroughly combined. Season to taste with salt and freshly ground pepper.
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Stuff the Shrimp: Place 2-3 tablespoons of the cheese mixture on top of each shrimp, molding and smoothing it to cover completely. For best results, place the stuffed shrimp in the freezer for about 30 minutes to firm them up.
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Cooking Methods:
- For Frying: Preheat your oven to 250°F. To make the batter, beat together the egg with beer, wine, or water (if using beer, beat a little extra to reduce foam). Add the remaining ingredients, mixing just until the dry ingredients are combined with the liquid. Let the batter rest for 5-10 minutes. Heat about 2 inches of canola oil in a large saucepan or deep fryer to 375°F. Dip the prepared shrimp in the batter one at a time, holding by the tail, allowing excess batter to drain before placing it in the hot oil. Fry 4-6 shrimp at a time until they are browned, turning once. Remove them to a pan lined with paper towels and keep warm in the oven while cooking the remaining shrimp. Ensure the oil returns to 375°F before cooking each batch. Serve immediately with lemon wedges, tartar sauce, and/or cocktail sauce, if desired.
- For Baking: Preheat your oven to 350°F. Lightly oil a baking sheet and sprinkle it with breadcrumbs. Brush the tops of the stuffed shrimp lightly with egg wash and press breadcrumbs onto the surface until they adhere. Place the shrimp on the baking sheet, sprinkle with paprika, and drizzle with melted butter. Bake for approximately 25 minutes or until lightly browned, finishing with a drizzle of fresh lemon juice if desired.
- For Naked Shrimp: Simply sprinkle the shrimp lightly with paprika and bake as directed above until lightly browned and bubbly. These can also be grilled on the barbecue over low to medium coals, placed on an oiled grate with the cheese side up, cooking covered for about 10 minutes, and drizzling with fresh lemon juice before serving.
Enjoy this delightful dish that showcases the rich flavors of the sea combined with creamy, cheesy goodness, perfect for any occasion!
