0 recipes from contoocook and beyond


4 slices white sandwich brread torn into pieces
l/2 cup mayo
l/4 cup clam juice
l/4cup finely chopped parsley
4 scallions chopped fine
2 garlic cloves minced
2 tsp. grated zest and l tbsps. juice from l lemon
1 tbsps. dijon mustard
l/8 tsp. cayenne pepper
l-l/4 lb s. colossal shrimp peeled and deveined (about 12 per lbs.)
adjust oven rack to upper middle position and heat oven to 375. Pulse bread in processor to coarse crumbs. Transfer crumbs yto broiler pan bottom and bake until golden and dry, 8 to l0 mins stirribng halfway through cooking time. remove crumbs from oven and reduce temp. to 275 degrees.
Combine toasted bread crumbs, mayo, clam juice, parsley, scallions, garlic, lemon juice and zest, mustard, cayenne and 3/4 tsp. salt in large bowl.
Pat shrimp dry with paper towels and season with salt. Grease empty broiler pan bottom. Butterfly and cut hole through center of each shrimp and arrange cut side DOWN on prepared pan. Divide crumb mixturer among shrimp, pressing to adhere. Bake until shrimp are opaque, 20 to 25 minutes. Remove shrimp from oven and heat broiler. Broil shrimp until crumbs are deep golden brown and crispy, l to 3 mins. Serves 4 to 6
(After the shrimp have been butteerflied and the opening has been cut, flip the shrimp oiver onto the broiler pan to that they will curl around the stuffing. Divide stuffing among the shrimp firmly pressing the stuffing into the opening and to the edges of the shrimp.) Cooks’ Country

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