Shrimp, Baked Stuffed, Deerfield Inn's

By arthurlemay

Ingredients

• For The Lemon Butter Sauce:
• 1/2 cup butter
• 1 stalk celery, diced
• 1/2 onion, ddiced salt and pepper to taste
• 1 1/4 teaspoons Old Bay seasoning
• 1 cup bread crumbs
• 1/4 cup clam juice
• 12 jumbo shrimp, shelled, deveined and butterflied
• 1/4 cup butter, for basting
• 4 tablespoons butter
• lemon juice from 1/2 lemon
• 1 teaspoon cornstarch, mixed with 1 teaspoon water to form smooth paste

Details

Servings 4
Preparation time 15mins
Cooking time 50mins

Preparation

Step 1

Preheat oven to 350 degrees.

Melt butter in saucepan over medium-low heat. Add the onions and saute until the onions are translucent. Add the salt, pepper and Old Bay seasoning. Add the bread crumbs and mix well. Slowly mix in the clam juice just until the mixture is firm and moist (you may not need the entire 1/4 cup). Do not overmix.

Stuff the mixture generously into each shrimp, with the tail facing up. Place each stuffed shrimp, tail facing up, on a well greased sheet pan. Bake at 350 degrees for about 20-25 minutes, or until the shrimp is cooked through and the stuffing is browned. Baste the stuffing and the shrimp occasionally with melted butter to keep it moist.

To Make The Lemon-Butter Sauce:

Melt the butter in a small sauce pan over low heat. When the butter has melted, squeeze in the juice from 1/2 lemon. Slowly stir in the cornstarch mixture until the sauce is smooth and velvety.Remove from the heat.

Serve the shrimp warm with the sauce drizzled on top, or on the side.