CATEGORY:
Seafood
SERVES:
4-6
Baked Shrimp With Hazelnut Stuffing
INGREDIENTS
- 20-26 extra large shrimp, inshell
- 24 buttery crackers, crushed (such as Ritz)
- 1/3 cup seasoned breadcrumbs
- 6 ounces tiny salad shrimp, chopped
- 1/2 cup hazelnuts, finely chopped
- 1/8 teaspoon garlic powder
- 1/4 cup Parmesan cheese, freshly grated
- 6 ounces butter, melted
METHOD / INSTRUCTIONS
- With a sharp knife, carefully split down the backside of shrimp and devein. Break shell slightly so shrimp will lie flat.
- Combine crackers, breadcrumbs, tiny shrimp, hazelnuts, garlic powder, and Parmesan cheese. Toss mixture with a fork. Add the hot melted butter and combine well.
- Lay shrimp, shell side down, on a baking sheet and stuff each cavity with the crumbs, using a large tablespoon for a rounded, oval shape. Bake at 325 degrees for 12 to 15 minutes, depending on how large the shrimp are. Serve with lemon butter if desired.
