I saw them make this stuffed shrimp on America's Test Kitchen. The taste is outstanding, refreshing. Very highly recommended. The recipe seems to make the stuffing filling too wet, even though I didn't add at least three tablespoons of the wet mixture to the bread crumbs, so next time I would probably add more bread crumbs so the mixture wasn't so wet. I think my shrimp were half the size they asked for, but that's the biggest they had at Costco in frozen section today. Perhaps if you use the size they ask for then the tail would fold neatly back over the stuffing and look better for the presentation.
Ingredients:
4 slices high quality white sandwich bread, torn into pieces
1/2 cup mayonnaise
1/4 cup bottled clam juice
1/4 cup minced fresh parsley
4 scallions, minced
2 garlic cloves, minced
2 t. grated zest and 1 T. fresh lemon juice
1 T. Dijon mustard
1/8 t. cayenne pepper
Salt
1 1/4 pounds colossal shrimp, about 12 per pound, peeled and deveined
Directions:Adjust oven rack to upper middle position and heat oven to 375. Pulse bread in food processor to coarse crumbs. Transfer crumbs to broiler pan bottom and bake until golden and dry, 8 to 10 minute, stirring halfway through cooking time. Remove crumbs from oven and reduce the temperature to 275. Combine toasted breadcrumbs, mayonnaise,clam juice, parsley, scallions, garlic, lemon zest and juice, mustard, cayenne and 1/4 t. salt in large bowl. Pat shrimp dry with paper towels and season with salt. Grease empty broiler pan bottom. butterfly shrimp by using a sharp paring knife to cut along but not through the vein line, then opening up shrimp like a book. Using the tip of the paring knife, cut a 1 inch opening all the way through the center of the shrimp. After the shrimp have been butterflied, and the opening has been cut, flip the shrimp over onto the broiler pan. Divide stuffing mixture among the shrimp, pressing to adhere. Bake until shrimp are opaque, 20 to 25 minutes. Remove shrimp from oven and heat the broiler. Broil shrimp until crumbs are deep golden brown and crisp, 1 to 3 minutes. Serve. Makes 12 or serves 4 to 6
Directions:Adjust oven rack to upper middle position and heat oven to 375. Pulse bread in food processor to coarse crumbs. Transfer crumbs to broiler pan bottom and bake until golden and dry, 8 to 10 minute, stirring halfway through cooking time. Remove crumbs from oven and reduce the temperature to 275. Combine toasted breadcrumbs, mayonnaise,clam juice, parsley, scallions, garlic, lemon zest and juice, mustard, cayenne and 1/4 t. salt in large bowl. Pat shrimp dry with paper towels and season with salt. Grease empty broiler pan bottom. butterfly shrimp by using a sharp paring knife to cut along but not through the vein line, then opening up shrimp like a book. Using the tip of the paring knife, cut a 1 inch opening all the way through the center of the shrimp. After the shrimp have been butterflied, and the opening has been cut, flip the shrimp over onto the broiler pan. Divide stuffing mixture among the shrimp, pressing to adhere. Bake until shrimp are opaque, 20 to 25 minutes. Remove shrimp from oven and heat the broiler. Broil shrimp until crumbs are deep golden brown and crisp, 1 to 3 minutes. Serve. Makes 12 or serves 4 to 6
Here is a picture of how the shrimp will curl back over the filling if using bigger shrimp, and perhaps leave shell on the tail....
2 comments:
Oh Man, now I want some stuffed shrimp. How did they taste? I love it when they look good, but it's the taste that keeps me making them.
They were as good as anything you'd get in an Ottawa seafood restaurant, maybe better!!
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