Baked Stuffed Shrimp

By allie5jones

Ingredients

• 4 slices hearty white sandwich bread, torn into pieces
• 1/2 c. mayonnaise
• 1/4 c. bottled clam juice
• 1/4 c. finely chopped fresh parsley
• 4 scallions, chopped fine
• 2 garlic cloves, minced
• 2 tsp. grated zest and 1 tbsp. juice from 1 lemon
• 1 tbsp. Dijon mustard
• 1/8 tsp. cayenne pepper
• salt
• 1 1/4 lb. colossal shrimp, peeled and deveined

Details

Servings 4

Preparation

Step 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. Combine toasted bread crumbs, mayonnaise, clam juice, parsley, scallions, garlic, lemon zest and juice, mustard, cayenne, and 1/4 teaspoon salt in large bowl. Pat shrimp dry with paper towels and season with salt. Grease empty broiler pan bottom. 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. Remove shrimp from oven and heat broiler. Broil shrimp until crumbs are deep golden brown and crispy, 1 to 3 minutes. Serve.