>From the Epicurious website...


dan's baked stuffed shrimp

Servings:   Serves 6


For stuffing
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 
segment intact
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. 

Make stuffing:

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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