Baked Stuffed Shrimp
These babies are stuffed with crabmeat and Ritz crackers. I know, I had you at Ritz crackers.
- 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
Line a baking sheet with parchment paper and set aside.
Preheat the oven to 375.
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.
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.
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.
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.
Serve with lemon wedges.