Baked Stuffed Shrimp
From the episode: Surefire Seafood
We wanted crisp, flavorful stuffing and perfectly cooked shrimp without heading to a restaurant.
Serves 4 to 6.
If you can’t find clam juice, chicken stock will work in a pinch. Any sturdy rimmed baking sheet can be used in place of the broiler pan bottom.
Ingredients
4 slices hearty white sandwich bread , torn into pieces
1/2 cup mayonnaise
1/4 cup bottled clam juice
1/4 cup finely chopped fresh parsley
4 scallions , chopped fine
2 garlic cloves minced
2 teaspoons grated zest and 1 tablespoon juice from 1 lemon
1 tablespoon Dijon mustard
1/8 teaspoon cayenne pepper
Salt
1 1/4 pounds colossal shrimp, peeled and deveined
Instructions
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1. Adjust oven rack to upper-middle position and heat oven to 375 degrees. Pulse bread in food processor to coarse crumbs. Transfer crumbs to broiler pan bottom and bake until golden and dry, 8 to 10 minutes, stirring halfway through cooking time. Remove crumbs from oven and reduce temperature to 275 degrees.
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2. Combine toasted bread crumbs, mayonnaise, clam juice, parsley, scallions, garlic, lemon zest and juice, mustard, cayenne, and ¼ teaspoon salt in large bowl.
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3. Pat shrimp dry with paper towels and season with salt. Grease empty broiler pan bottom. Following steps 1 to 4 at left, butterfly and cut hole through center of each shrimp and arrange cut-side down on prepared pan. Divide bread crumb mixture among shrimp, pressing to adhere. Bake until shrimp are opaque, 20 to 25 minutes.
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4. Remove shrimp from oven and heat broiler. Broil shrimp until crumbs are deep golden brown and crispy, 1 to 3 minutes. Serve.
Step-by-Step
Perfect Stuffed Shrimp Cutting a hole clear through the center of each butterflied shrimp may seem like a mistake, but it actually gives the shrimp a way of holding on to the stuffing. The shrimp are butterflied on the convex side before being flipped