You’ll need 3 or 4 of these large shrimp per serving, If you use smaller shrimp, use the same amount of stuffing, but more shrimp.
Ingredients:
- 10 10U shrimp, cleaned and deveined with tales left on
- 2 Sleeves or Ritz or Townhouse crackers, crushed
- 1½ sticks melted butter
- 1 Teaspoon garlic powder
- ¼ Cup chopped fresh parsley
- 4 Tablespoons Worcestershire sauce
- Drizzle of water
- ¼ Cup white wine
- Fresh ground black pepper to taste
Directions: Preheat oven to 375° F
Mix the crackers, butter, garlic powder, parsley, Worchester and a pinch of black pepper in a mixing bowl. Add enough water to hold the mixture together. Let it sit in the refrigerator for a few minutes in order to firm up.
Butterfly shrimp and add about 2 tablespoons of stuffing to the top of each shrimp. Place in an oven proof pan which is large enough so there is a little space between each of the shrimp. Pour the wine to cover the bottom of the pan. Bake for 15-20 minutes.
Stuffing Variations: Sauté any or all the below in the butter prior to mixing stuffing.
- ¼ Cup finely chopped onions or scallions
- 1 Minced garlic
- ¼ Cup chopped imitation crab meat
- Pinch of fresh thyme
