Baked Stuffed Shrimp
- 1 whole butter (4 ounces)
- 1/4 cup diced celery
- 1/4 cup diced onion
- 1 cup fresh breadcrumbs
- Salt to taste
- Freshly-ground black pepper to taste
- Clam juice for moistening
- 1 1/2 teaspoons Old Bay Seasoning
- 12 jumbo shrimp - (U16) deveined, and butterflied
Slowly sauté the celery and onions in butter until onions are transparent.
Add salt and pepper and old bay seasoning. Add breadcrumbs and mix well. Slowly mix in the clam juice until mixture is firm and moist. Do not overmix.
Stuff the mixture generously into the shrimp and place on a well greased sheet pan with the shrimp tails facing up.
Bake in a slow 325 to 350 degree oven until shrimp is cooked and stuffing is browned, approx 25 to 35 minutes.
Baste shrimp and stuffing occasionally with melted butter to keep moist. Prepare a lemon butter sauce by melting some butter and squeezing in fresh lemon juice to taste.
Add a little corn starch mixed in water if you would like to give the lemon butter sauce some texture and body.
This recipe yields 4 servings.