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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Ice Cream Oreo Cookie Pie
My daughter requests this ice cream Oreo cookie pie for her birthday each year. It is embarrassing how easy it is, despite its popularity with adults and children!
Kartoffelklöße (German Potato Dumplings)
These German potato dumplings are the latest import to my potato-side dish collection. They're drizzled in browned butter and topped with crunchy croutons, but they're also good topped with bacon, sautéed onions, and mushroom sauce. If you have time, roast the potatoes (instead of boiling them) so they're nice and dry. I like to serve them with sausage and red cabbage.
German Pancakes
German pancakes are a childhood favorite of mine. Golden pan-style egg dish, with lots of big bubbles while baking. We eat these every Sunday morning. Serve with maple syrup.