Browsing Category

Seafood

ENTREES/ Seafood

Baked Stuffed Shrimp

Baked Stuffed Shrimp

Baked Stuffed Shrimp

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
Serves: 5-6
Prep Time: 45 minutes Cooking Time: 20 minutes

These babies are stuffed with crabmeat and Ritz crackers. I know, I had you at Ritz crackers.

Ingredients

  • 1 onion, minced
  • 2 ribs celery, minced
  • 3 cloves of garlic, minced
  • 4 tablespoons fresh parsley, minced
  • 5 tablespoons unsalted butter, divided
  • 1/2 pound crabmeat, picked over
  • 1/2 cup chicken broth
  • 34 Ritz crackers, crushed into crumbs (I counted them)
  • 2 pounds jumbo shrimp, peeled and deveined but leave the tail on
  • paprika to taste
  • fresh lemon wedges for serving
  • parsley for garnish

Instructions

1

Line a baking sheet with parchment paper and set aside.

2

Preheat the oven to 375.

3

In a large saute pan, cook the onions, celery, garlic and parsley in 3 tablespoons of butter until softened. Add the crabmeat and cook until warmed through – about 3 minutes. Add in the chicken broth and the Ritz crumbs and stir to combine. Remove from heat and set aside to cool a bit while you work on the shrimp.

4

Using a sharp paring knife, butterfly the shrimp along the inside of the curve. Don't cut all the way through. It's OK if the tippy top is cut through so you can flatten the shrimp out. Arrange the shrimp on the baking sheet.

5

Using a cookie scoop or a tablespoon put about 2 tablespoons of the crab filling on top of each shrimp. The cookie scoop will do a lot of the work here if you have one. Otherwise, wet your hands to form mounds of the filling.

6

Melt the rest of the butter and drizzle over the shrimp. Sprinkle paprika over all of the shrimp. Cook in the oven for 20 minutes until the shrimp are pink.

7

Serve with lemon wedges.

ENTREES/ Seafood

Peruvian Shrimp Tostadas

One of my favorite NY Times recipes is Peruvian Roasted Chicken with Spices Cilantro Sauce. Here, I have used the marinade on shrimp which turned out to be a great idea. And making tostadas was an even better idea.

Peruvian Shrimp Tostadas

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
By Mrs. Kossenfloffer Serves: 4-5
Prep Time: 50 minutes Cooking Time: 10 minutes

A true mash up of world cuisines.

Ingredients

  • For the Shrimp
  • 1 1/2 pound shrimp, peeled and deviened
  • 3 tablespoons soy sauce
  • 1 tablespoon some sort of chili paste (I used Korean)
  • 1-2 tablespoons lime juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon ground cumin
  • 1 teaspoon pepper
  • 1/2 teaspoon kosher salt
  • Olive Oil
  • For the sauce
  • 1 1/2 cups cilantro, tender stems and leaves
  • 2 tablespoons fresh basil
  • 3-4 jalapeños
  • 1/4 cup feta cheese
  • 1 garlic clove
  • 2 tablespoons lime juice
  • kosher salt to taste
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon ground cumin
  • 1/2 cup olive oil
  • For the tostadas
  • corn tortillas
  • guacamole
  • roasted grape tomatoes
  • red onion, chopped
  • fresh cilantro, chopped

Instructions

1

Combine the soy sauce, chili paste, lime juice, Dijon mustard, ground cumin, pepper, kosher salt and olive oil. Marinate the shrimp for 30 minutes before cooking. (Only 30 minutes, any longer and the shrimp will start to cook in the acid from the marinade.)

2

To make the sauce combine all the ingredients in a food processor or blender until smooth. With the motor running, slowly add the olive oil.

3

Preheat oven to 425. Brush the corn tortillas with olive oil and place on a rimmed baking sheet and cook for 5 minutes.

4

In a cast iron skillet, heat a little olive oil and cook the shrimp until opaque.

5

To assemble the tostadas, place a few shrimp and the sauce and whatever toppings you want to use.

Notes

Honestly, you can top these with anything you would put on a taco. But you should make the sauce because it is out of this world good.