My latest foray into my new cookbook that I got for Christmas was for a marvelous stuffed shrimp recipe. This is one of those dishes that I've enjoyed in restaurants, but for some reason, haven't ever attempted at home. But, guess what? Yes, you can try this at home. I did and with stellar results.
Aside from the flavor there is the lesson: so often people become frustrated with this dish because they cut a slit in the shrimp, along the back (logically), stuff it, then during baking all the stuffing is popped out by the shrimp as it cooks. Well, guess what? There's a very simple technique that solves this problem. All you do is slit the back of the shrimp as you'd expect, cutting almost all the way through, in order to open, or "butterfly" the shrimp like a book. But here's the trick...actually cut a 1/2"-1" hole through the bottom of the shrimp. Then, flip it over. This flattens the shrimp out onto your baking pan, causing the tail to flip up. Then, you add your stuffing, which can then adhere to the shrimp via that hole. In this position, as the shrimp cooks, it curls around the filling rather than against it and forcing it out. Duhhhh...this seems like I should've figured it out by myself.
|See the holes?|
- 4 slices hearty white sandwich bread, torn (I used the Italian sandwich bread from the Publix bakery)
- 1/2 cup mayo
- 1/4 cup clam juice (I didn't have this, so I used chicken broth)
- 1/4 cup finely chopped fresh parsley
- 4 scallions, finely chopped (remember this is NOT a shallot)
- 2 garlic cloves, finely chopped
- 2 tsp grated zest & 1 Tbs lemon juice
- 1 Tbs Dijon mustard
- 1/8 tsp cayenne pepper
- 1/4 tsp salt
- 1 1/4 lbs colossal shrimp, peeled, deveined and tails left on
|Stuffed and ready for the oven!|
Remove from the oven, turn on the broiler then return to the oven to broil 1-3 minutes, to crisp up the stuffing. Devour.