>From the Epicurious website...
dan's baked stuffed shrimp
Servings: Serves 6
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 (about two thirds of a 12-ounce package), crushed into coarse
18 jumbo shrimp (about 2 pounds), shelled, leaving tail and connecting shell
2 tablespoons unsalted butter
1/4 teaspoon paprika
Garnish: chopped fresh parsley leaves
Accompaniment: lemon wedges
Preheat oven to 375°F. 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.
Rhonda G in Missouri
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