Twin Oaks Baked Stuff Shrimp Recipes

Steps:

• Peel the shrimp, split the underside, and remove the black vein.
• In a large saucepan, melt the butter over medium-high heat.
• Add garlic and saute for 5 minutes until lightly browned; do not allow to burn (becomes bitter).
• Add parsley, cracker crumbs and bread crumbs (crab if you wish); mix well.
• Preheat oven to 400 degrees.
• Place the shrimp, standing tail upright with unslit side down, in a casserole dish.
• Place a spoonful of stuffing mixture into the slit underside of each shrimp.
• Bake 15 minutes.
• Serve immediately.

Steps:

• 1. Peel the shrimp, split the underside, and remove the black vein.
• 2. In a large saucepan, melt the butter over medium-high heat.
• 3. Add garlic and saute for 5 minutes until lightly browned; do not allow to burn (becomes bitter).
• 4. Add parsley, cracker crumbs and bread crumbs (crab if you wish); mix well.
• 5. Preheat oven to 400 degrees.
• 6. Place the shrimp, standing tail upright with unslit side down, in a casserole dish.
• 7. Place a spoonful of stuffing mixture into the slit underside of each shrimp.
• 8. Bake 15 minutes.
• 9. Serve immediately with a side of melted butter for dipping.

Steps:

• Butterfly the shrimp by cutting along the length on the underside of the body, but don't cut all the way through. Just cut deep enough to fold the shrimp open for stuffing. Remove any veins if necessary.
• Combine the cracker crumbs, butter, clams, parsley, garlic powder, salt and pepper, mixing well. Evenly stuff each of the shrimp with stuffing mixture.
• Arrange the stuffed shrimp in a 13 x 9 x 2-inch baking pan. Pour the sherry into the bottom of the pan.
• Bake at 350°F for about 15-18 minutes, or until the shrimp have JUST turned pink. Transfer shrimp to serving platter, garnish with additional parsley and serve with lemon wedges for accompaniment, if desired.

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.