Stuffed Jumbo Shrimp

From Kitchen Boss.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    pounds jumbo shrimp, u-6

  • Salt and pepper

  • 2

    tablespoons olive oil, plus extra

  • 2

    tablespoons butter

  • 1

    large shallot, minced

  • 2

    plump cloves garlic, minced splash white vermouth

  • 1

    ‑1/2 cups fine Master Breadcrumbs

  • pinch cayenne

  • 1

    ‑1/2 tablespoons chopped oregano

  • Grated zest of one lemon

Directions

Preheat oven to 400°, center rack. Peel the shrimp, leaving the last shell segment and tail intact. Butterfly down the back, deveining. Open the shrimp flat without tearing through. Place shrimp in a bowl, season lightly with salt and pepper and add a little olive oil. Toss to coat and let rest. Place a sauté pan over medium high heat. Add the butter and oil. When butter foams, add the shallot and garlic and sauté a minute or so. Add a splash of vermouth and let bubble a few moments. Add the crumbs and stir, sautéing until starting to smell toasty. Remove from heat, scrape into a bowl and add the cayenne, oregano and zest. Allow to cool 10 minutes or so. Oil a pie plate or similar round baking dish. Stuff each shrimp with a tablespoonful or so of the crumbs (this is a loose mixture) and place in the prepared pan, tail towards the center. As you add each shrimp you will ultimately end up with a pinwheel effect. Sprinkle any leftover crumbs over the top and drizzle with a little olive oil. Bake until shrimp are cooked through, 12-15 minutes. Serve with lemon wedges.

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