Baked Stuffed Shrimp
1 cup chopped mushrooms (about 1/4 pound)
3 tablespoons minced onion
2 tablespoons minced celery ribs
1 tablespoon minced garlic (about 3 cloves)
3 tablespoons finely chopped fresh parsley leaves
3 tablespoons unsalted butter
1/2 pound scallops, chopped, or lump crabmeat, picked over
1/2 cup chicken broth
32 Ritz crackers, crushed into coarse crumbs
18 jumbo shrimp (about 2 pounds), shelled, leaving tail and
connecting shell segment intact
2 tablespoons unsalted butter, melted
1/4 teaspoon paprika
chopped fresh parsley leaves
lemon wedges
Preheat oven to 375F. and butter a large baking dish.
In a large heavy skillet cook mushrooms, onion, celery, garlic, and
parsley in butter over moderate heat, stirring occasionally, until
softened and liquid mushrooms give off is evaporated. Add scallops
or crabmeat and cook over moderately high heat, stirring, 3 minutes.
Stir in broth and cracker crumbs and remove skillet from heat.
Butterfly shrimp by cutting lengthwise along inside curve, almost
completely through. Split open shrimp and devein. Mound about 2
tablespoons stuffing onto each shrimp, pressing gently, and put
shrimp, stuffed sides up, in baking dish. Melt butter and drizzle
over shrimp. Sprinkle shrimp with paprika and bake 20 minutes, or
until stuffing is golden.
Garnish shrimp with parsley and serve with lemon wedges.
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