Stuffed Jumbo Shrimp Scampi Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
• In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
• Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a baking dish with cooking spray.
• Mix crushed round crackers, parsley, saltines, celery salt, and garlic together in a large bowl. Add scallops, crabmeat, melted butter, and cooking wine; mix stuffing well.
• Place a shrimp on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Repeat with remaining shrimp.
• Stuff each shrimp with a heaping tablespoon of stuffing and place back-side up in the baking dish. Repeat with remaining shrimp and stuffing. Add 1 or 2 tablespoons water to the bottom of the baking dish to keep shrimp moist during baking.
• Bake in the preheated oven until shrimp are opaque and stuffing is beginning to brown, 15 to 18 minutes.

Steps:

• For the pasta and filling: Bring a large pot of water to a boil; add a generous amount of salt. Cook the pasta shells until al dente according to the package instructions. Drain and set aside.
• Meanwhile, add the oil and butter to a large skillet and heat over medium heat until the butter is melted. Add the red pepper flakes, garlic and onions and cook until the onions are translucent, 2 to 3 minutes. Add the shrimp and cook, stirring, for 1 to 2 minutes. Add the wine, lemon juice and 1/2 teaspoon each salt and pepper. Stir and simmer until the shrimp is cooked through, about 1 minute. Set aside on a plate to cool completely.
• Add the cream cheese, ricotta, Parmesan, parsley, egg and 1/2 teaspoon each salt and pepper to a large bowl. Using a spatula, mix together until well combined. Fold in the shrimp and set aside while you make the sauce.
• Preheat the oven to 375 degrees F.
• For the sauce: Using the same skillet over medium heat, melt the butter and sprinkle over the flour. Cook, whisking, until the roux turns golden brown, 3 to 4 minutes. Pour in the milk and cream, whisking constantly, and cook until thickened, a few minutes. Add the garlic and 1/4 teaspoon each salt and pepper. Add the parsley and set aside.
• To assemble: Add 1 cup of sauce to the bottom of a 9-by-13-inch baking dish. Using a spoon, fill each of the jumbo shells generously with the shrimp/cream cheese mixture. Lay 20 of the stuffed shells face down in the baking dish. Top with an additional 2 cups of sauce. Sprinkle over half of the shredded mozzarella. Bake, uncovered, until bubbly and hot, about 25 minutes.
• For the second casserole: Assemble a second 9-by-13-inch baking dish with the remaining ingredients as above, then cover with plastic wrap and aluminum foil and freeze. When ready to bake, preheat the oven to 375 degrees F. Bake, uncovered, until bubbly and cooked through, 35 to 40 minutes.

Steps:

• Preheat the oven to 375 degrees F. Butter a large baking dish and set aside.
• Place the crabmeat in a large bowl and season with the Essence. Cover and refrigerate until ready to use.
• In a large skillet, melt 4 tablespoons butter over medium-high heat. Add the onions, celery, and bell peppers and cook, stirring, until softened, about 4 minutes. Add the parsley and the garlic, and cook, stirring, for 1 minute. Remove from heat and let cool.
• Add the cooled vegetables to the crabmeat and toss to combine. Add the mayonnaise, egg, lemon juice, Worcestershire and hot sauce and stir gently with a large wooden spoon. Add 1 cup of the cracker crumbs, the salt, and pepper, and stir gently, being careful not to break up the crabmeat.
• Mound about 2 tablespoons of the crabmeat stuffing into each shrimp, press gently to close, and place, stuffed sides up, in the prepared baking dish. Sprinkle the remaining 1/2 cup of the flaky, buttery cracker crumbs over the stuffed shrimp and drizzle with the remaining melted butter. Bake until golden, about 20 minutes.
• While the shrimp are baking, heat a large saute pan over medium-high heat. When the pan is hot, add the olive oil. Add the garlic and crushed red pepper and cook, stirring continuously, for 1 minute. Add the kale and saute until the kale is just wilted, about 3 to 5 minutes. Season with salt and pepper.
• Place the kale on 4 plates. Remove the shrimp from the oven and divide among plates, on top of the kale. Garnish with parsley and lemon wedges. Serve immediately.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Steps:

• Stuffed Shrimp with Scampi Sauce:.
• Preheat oven to 400°F.
• Crush fried onions. Chop parsley.
• Pour wine into 9-inch square baking dish. Butterfly shrimp. To do this: cut a slit almost through back of shrimp. Open shrimp and flatten. Place about 1 teaspoon crab cake on back of each shrimp; fold tail over filling and place shrimp in baking dish. Repeat with remaining shrimp (wash hands).
• Bake 10-12 minutes or just until shrimp are pink and opaque and stuffing is 165°F Transfer shrimp to serving platter; sprinkle with onions. Whisk scampi sauce into pan juices, then sprinkle with parsley. Pour sauce around shrimp and serve.
• Toffee-Apple Dip:.
• Cut apples into small pieces; set aside 1/2 cup apples and 1/2 cup toffee bits for later use. Combine remaining ingredients (except pita chips) until blended. Transfer dip to serving bowl and chill until ready to serve.
• Top dip with reserved apples and toffee bits. Arrange chips around dip and serve.

Steps:

• Preheat the oven to 375 degrees.
• Line your baking dish with foil, and butter or spray with non stick cooking spray.
• Place the crabmeat in a large bowl and season with the Cajun Seasoning, Old Bay or salt and pepper, (your choice).
• Cover and refrigerate until ready to use.
• In your fry pan, melt 4 tablespoons butter over medium-high heat.
• Add the onions, celery, and bell peppers and cook, stirring, until softened, about 4 minutes.
• Add the parsley and the garlic, and cook, stirring, for 1 minute.
• Remove from heat and let cool.
• Add the cooled vegetables to the crabmeat and toss to combine.
• Add the mayonnaise, egg, lemon juice, Worcestershire and hot sauce and stir gently.
• Add 1 cup of cracker crumbs, salt and pepper to taste, and stir gently, being careful not to break up the crabmeat.
• Spoon the crabmeat stuffing evenly into each shrimp (about 2 Tbsp), and place, stuffed sides up, in your baking dish.
• Drizzle with the remaining melted butter.
• Bake until golden, about 20 minutes.

Steps:

• 1. Peel Shrimp, leaving shell on tail section. Lay on back. (the shrimp, not you!)
• 2. With sharp knife, split almost through (butterfly cut). De-vein.
• 3. Mix celery, onion and margarine in a 1 quart casserole. Microwave 3 minutes on high or till onion is transparent. Stir in remaining ingredients. Brush shrimp with melted margarine.
• 4. Spoon 1 Tbsp. of mixture into butterflied area of shrimp. Put in baking dish with tail resting straight up on side of dish. Microwave 3 minutes on high or til shrimp are opaque. Don't overcook. Time varies slightly with size of shrimp. Makes 4 servings. 200 calories per serving.

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.