You will love how easy this Baked Stuffed Shrimp Recipe is to make and it is so good!
16 large raw shrimp
2 cups Ritz crackers, crushed
2/3 cup melted butter
1 tablespoon lemon juice
2 tablespoons white wine (optional)
1/2 teaspoon salt
1/3 teaspoon garlic powder
1/2 teaspoon Old Bay Seasoning or paprika (optional)
1/2 teaspoon pepper
Split shrimp and remove veins and all shells from shrimp except for the joint at the tail. (click here to watch our video on how to butterfly shrimp) Rinse off shrimp under cold running water. Pat dry with clean paper towels.
Brush shrimp with a little melted butter. Bake in a preheated 325°F for 3-4 minutes. Remove from oven.
Combine remaining ingredients to make stuffing. Stuff centers of shrimp with mixture of all remaining ingredients.
Bake until shrimp changes to a reddish color.
Place shrimp into a buttered casserole. Cook for another 3-4 minutes and cover the shrimp with the cracker stuffing. Bake at 325°F for about 20 minutes or until shrimp are pink.
Here is a deesert you can try with your Baked Stuffed Shrimp:
Black Forest Cheesecake Cups
1 box (19.5 oz) Pillsbury® Brownie Classics Traditional fudge brownie mix
1/2 cup vegetable oil
1/4 cup water
1 cup semisweet chocolate chips (6 oz)
2 (8 oz) packages (16 oz total) cream cheese, softened
1/2 cup granulated sugar
1 (6 oz) container Thick & Creamy vanilla yogurt
1 can (21 oz) cherry pie filling 1 aerosol can whipped cream topping
Heat oven to 350°F.
Place paper baking cup in each of 24 large muffin cups. Make brownie mix as directed on box using oil, water and 2 of the eggs. Divide batter evenly among muffin cups (approx 2 tablespoons per cup). Bake 15 minutes.
Meanwhile, in small microwavable bowl, microwave chocolate chips on High 1 minute. Stir and microwave in 15-second increments, stirring after each, until chips are melted and smooth; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in sugar, remaining 2 eggs and the yogurt until blended. Add melted chocolate; beat until well blended.
Divide chocolate mixture evenly over warm brownie layer in cups (about 3 tablespoons per cup), filling each to top of cup. Cups will be full.
Bake 22 to 26 minutes longer or until set. Cool in pans 20 to 30 minutes. Carefully remove dessert cups from pan (cream cheese mixture will be soft); place on serving platter. Refrigerate at least 1 hour before serving.
To serve, remove paper; top each dessert cup with 1 tablespoon pie filling (including 2 or 3 cherries) and 1 tablespoon whipped cream topping. Store in refrigerator.
You might also enjoy these free shrimp recipes:
Easy Shrimp Casserole
Baked Almond Shrimp
Return to Easy Shrimp Recipes from this Baked Stuffed Shrimp recipe
Cooking Shrimp Tips I How To Buy Shrimp I How To Butterfly Shrimp
How To Clean and Devein Shrimp I Video Recipes I Shrimp Sauces