This baked stuffed shrimp recipe was created by my late mother over 30 years ago. My grandparents, father, and I have enjoyed these stuffed shrimp every other Friday for many years. We've made them without scallops sometimes due to price. Serve with melted butter or freshly squeezed lemon along with a garden salad and rice pilaf or baked potato.
Ingredients
- cooking spray
- 2 packages crushed buttery round crackers , 4 ounce
- 0.5 cups freshly chopped parsley
- 5 saltines crackers , crushed
- 0.5 teaspoons celery salt
- 1 clove minced garlic
- 4 seas scallops , chopped
- 0.5 cups chopped imitation crabmeat
- 0.25 cups butter , melted
- 0.25 cups white wine
- 20 jumbos shrimp , peeled and deveined
Instructions
-
1
Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Coat a baking dish with cooking spray.
-
2
Mix crushed round crackers, parsley, saltines, celery salt, and garlic in a large bowl. Add scallops, crabmeat, melted butter, and wine; mix stuffing well.
-
3
Place a shrimp on a flat work surface. Slice horizontally through the middle, careful not to cut through to the other side. Open the 2 sides and spread them out like an open book. Repeat with remaining shrimp.
-
4
Stuff each shrimp with a heaping tablespoon stuffing and place back-side up in the prepared baking dish. Add 1 to 2 tablespoons water to the bottom of the baking dish to keep shrimp moist during baking.
-
5
Bake in the preheated oven until shrimp are opaque and stuffing begins to brown, 15 to 18 minutes.
Nutrition Facts
Per serving
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