Baked Stuffed Shrimp Recipe
Parsley butter tops the baked shrimp recipe served with shrimp stuffing.
We're using two kinds of shrimp in this recipe, the smaller ones go into the stuffing. What goes better with shrimp, than more shrimp?
It’s just wonderful, and tells your guests you served them the very best!
Not cheap, but it’s worth the expense and effort. Our Baked Stuffed Shrimp can be prepared the day before and baked on the day of the party.
We'll show you how to cook the stuffing and shrimp, but you need to keep an eye on the temperatures and compensate for dryness by adding more liquid if needed, or if your party goes on for a while.
After the shrimp come out of the oven, be sure to keep the pans covered - this will help to keep them moist and warm.
Portions/Servings for the Shrimp Recipe:
This recipe will 50 people as an entree, if you are you are serving other entrees and/or appetizers. Remember that your guests are going to eat a little over a pound of food per person for dinner.
Read about Party Food Quantities and how to plan for the right amounts.
Shopping List for 50 People:
___5 Pounds – 20/30 pieces per pound of Shrimp – with the shell and tail on. You’ll want 100+ large shrimp. Kinds?: whites, to tigers, blues, Chinese, and more. We serve what we can get. Shrimp are sold by the pound. We suggest using the “U”20/30 size, which means there would be an average of 25 per pound.
TIP: Don’t buy pre-cooked shrimp. You want them to cook on top of the stuffing.
___3 pounds of cooked, cleaned salad shrimp, 120/pound fresh or frozen – definitely not canned. These smaller ones are for the stuffing.
___1 bottle of Sherry - not cooking sherry - get the kind you drink.
___3 - 15-ounce boxes of Ritz crackers
___1 - small shaker jar of Mrs. Dash Seasoning
___2 pounds of butter. Use the real deal.
___1 small can of vegetable oil spray
___4 disposable aluminum pans 10”x12¾”x2½”
___1 bunch of fresh parsley
___2 bunches of fresh curly parsley
One Day Before the Party:
Remove a small quantity of large shrimp from the fridge, wash them off under cold running water, then peel off the entire shell, including the tail.
Run a knife across the flat of their backs and remove the black vein that runs the length. Wash off the clean shrimp, place in a bowl and refrigerate.
TIP: The idea here is to keep the shrimp cold, working in small batches and refrigerating what’s not being prepared.
Cut deeply into the shrimp, more than usual. We want to get some stuffing in the cut.
Open up 9 of the "sleeves" of Ritz crackers and put them into 4 large Zip Lock bags.
Squeeze out about half of the air from the bag, seal it up (check it twice...!) and crush the crackers into broken pieces. It doesn't need to be small like crumbs - pieces is OK.
Put all of the crushed crackers into a large mixing bowl. Set aside.
Melt 5 sticks of butter in a small saucepan. When melted, pour it over the crackers and mix well.
Now add 3-1/2 cups of sherry to the cracker/butter mix and combine it very well. Read "Drippy but not Runny" below.
“Drippy but not runny.”
We mix it all together and let it stand for a few minutes so the bread will absorb some of the liquid. Then, pick up a handful of the mixture but don’t squeeze it. Does any liquid drip out?, because some should. Drippy but not runny – that’s how we do it.
Now add the 3 pounds of small salad shrimp to the mix. No need to cut them up. Add any liquid from them too. Cover the stuffing mixture and refrigerate.
On the day of the party:
Take the stuffing out of the fridge and allow it to warm up. This may take a while.
Lay out the four aluminum pans and spray each one with lots of vegetable spray, bottom and sides. Carefully lift the stuffing mix into each pan, dividing it evenly between the four pans.
TIP: The stuffing will need to warm up at room temperature for a while.
Spread the stuffing evenly and gently into the pans. Don’t stuff the stuffing!
TIP: Don’t press the stuffing down into the pans. Try to keep it light and fluffy.
If the stuffing has warmed up to room temperature, but it seems too dry, add more sherry.
Take the uncooked shrimp from the refrigerator and arrange them in a distinctive pattern on top of the stuffing. Spoon up a bit of stuffing and push it into the cut of each shrimp. Press the shrimp, so that each one is about half-way covered by the stuffing.
Lightly season each pan with the Mrs. Dash Seasoning.
Cover each pan tightly with aluminum foil, shiney side up. Bake them in a 350^f oven for 20 minutes.
In a small pan, melt the remaining 3 sticks of butter. Stir in about half of the fresh parsley, which you have very finely chopped. Stir into the warm butter for a minute or two, keep the heat low and don’t allow it to boil. Remove from heat.
Presentation: Your Eyes Eat First
Place one or two pans of stuffed shrimp into your chafing dish, removing the aluminum foil cover.
Just before guests begin, brush some more parsley butter on the shrimp.
TIP: Cover the shrimp and stuffing with film, removing just before guests arrive at the buffet.
Around the shrimp in the chafing dish, decoratively arrange some sliced lemons and fresh, washed parsley.
This simple lemon garnish add a lot to your presentation.
This dish freezes very well, just be sure to push film right down onto the surface of the shrimp and stuffing, then cover again with aluminum foil. Reheat completely to 165deg&F internally when serving.
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