Jumbo Thai Stuffed Shrimp Recipes

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.

Steps:

• Prepare an outdoor grill with a medium-high fire. Without removing the shells, slit about 3/4 of the way through the shrimp down the ridged back and remove the vein that runs down the center. Rinse and pat the shrimp dry. Whisk thyme leaves, lime juice, 1 tablespoon of the olive oil, 1/2 teaspoon of the salt and black pepper, to taste, in a shallow nonreactive bowl or dish. Lay the shrimp cut side down in the lime mixture and refrigerate for 30 minutes.
• In a food processor, pulse the garlic, jalapeno, scallions, remaining 1 tablespoon olive oil and remaining 1/2 teaspoon salt to make a coarse paste. Add the cilantro and pulse just enough to incorporate into the mixture. Spoon the mixture into the opening in the shrimp and close the shrimp. Grill the shrimp shell side down (to keep filling from falling out) for 3 minutes. Turn to the other shell side, cover, and grill another 2 minutes or until the shrimp turn pink and are slightly firm to the touch. Sprinkle with salt and serve.
• Jumbo shrimp in the shell can be a knife and fork sort of deal unless you're outside and it's summer and you are feeling very relaxed. Serve these with lots of napkins if your crowd is the peel-and-eat type.

Steps:

• In large bowl mix peanut butter, tamari sauce, honey, ginger, crushed red pepper, green onions, cilantro, carrots and pork.
• In large sauce pan heat sesame oil until very hot.
• Add pork mixture to pan and cook stirring constantly for about 3 minutes or until pork is done.
• In large bowl add angel hair pasta and pork mixture and mix well.
• Cut shrimp down center where it has been deveined and add about 1 tablespoon pork mixture to each shrimp.
• Take one egg roll wrapper and fold in half to form triangle.
• Place shrimp on folded edge with tail dropped past fold, it will stick out the bottom and you can use as handle.
• Fold top down over the shrimp as tight as possible.
• Next fold right side onto shrimp as tight as possible.
• Beat egg in a bowl.
• Cover remaining edge with a small amount of egg mixture to seal edge and fold edge over to the right as tight as possible.
• repeat until out of shrimp or wrappers.
• Cook in deep fryer for 3 minutes.
• Serve with a wasabi sauce if you like spicy and enjoy.

Steps:

• Butterfly shrimp by cutting down through the back most of the way through the shrimp.
• Devein and press to flatten, cut side up, on a cookie sheet or large shallow baking pan.
• Press with paper towels to remove excess moisture.
• Combine muffin crumbs, nuts, and crabmeat in a medium bowl, and set aside.
• Saute onions and garlic in olive oil over medium heat until softened.
• Add parsley, jalapeno peppers, capers, and Worcestershire sauce.
• Reduce heat; add lemon juice, cream cheese, and feta cheese.
• Mix thoroughly, allowing to heat just until cheese is smooth and mixed with vegetables.
• Remove from heat, and add to crumb mixture.
• Toss together gently until thoroughly combined.
• Season to taste with salt and freshly ground pepper.
• Place 2-3 Tbsp of cheese mixture on top of each shrimp, molding and smoothing to cover.
• Place in freezer for about 30 minutes to firm.
• If deep frying battered shrimp, preheat oven to 250 degrees F.
• Make batter by beating together egg and beer, wine, or water; if using beer, beat a little extra to reduce foam.
• Add all remaining ingredients, and mix just until dry ingredients are combined with the liquid.
• Let batter rest about 5-10 minutes.
• Heat about 2" of oil to 375 degrees F in a large saucepan or deep fryer.
• Dip prepared shrimp in batter one at a time, holding by tail, allowing excess batter to drain from shrimp before placing in hot oil.
• Cook 4-6 at a time until browned, turning once.
• Remove to a pan lined with paper towels and keep warm in the oven while cooking remaining shrimp.
• Allow oil to return to 375 degrees F before cooking each batch.
• Serve immediately with lemon wedges, tartar sauce, and/or cocktail sauce if desired.
• If baking breaded shrimp, preheat oven to 350 degrees F.
• Lightly oil baking sheet and sprinkle lightly with breadcrumbs.
• If breading, brush tops of prepared shrimp lightly with egg-wash.
• Press breadcrumbs onto surface until they adhere, and place on baking sheet.
• After all shrimp are coated, sprinkle with paprika and drizzle with melted butter.
• Bake for about 25 minutes or until lightly browned.
• Drizzle with fresh lemon juice, if desired.
• If serving naked, sprinkle prepared shrimp lightly with paprika, and bake as above, until lightly browned and bubbly.
• Naked shrimp can also be cooked on the barbecue, over low to medium coals.
• Place on oiled grate, cheese side up.
• Do not turn unless you love the taste and smell of burning cheese.
• Cook, covered for about 10 minutes.
• Drizzle with fresh lemon juice if desired.