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Baked Clam-Stuffed Shrimp
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- #57315
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 pounds large shrimp, shelled, with tail left on
1 1/2 cup Ritz cracker crumbs
6 tablespoons butter, melted
2 cans (7 ounce size) clams, minced
1/4 cup finely chopped fresh flat-leaf parsley
1/2 teaspoon garlic powder
1/2 teaspoon salt
freshly ground black pepper, to taste
2/3 cup sherry
parsley, for garnish
lemon wedges, for accompaniment
directions
Butterfly the shrimp by cutting along the length on the underside of the body, but don't cut all the way through. Just cut deep enough to fold the shrimp open for stuffing. Remove any veins if necessary.
Combine the cracker crumbs, butter, clams, parsley, garlic powder, salt and pepper, mixing well. Evenly stuff each of the shrimp with stuffing mixture.
Arrange the stuffed shrimp in a 13 x 9 x 2 inch baking pan. Pour the sherry into the bottom of the pan. Bake at 350 degrees F for about 18 minutes, or until the shrimp have turned pink. Transfer shrimp to serving platter, garnish with additional parsley and serve with lemon wedges for accompaniment, if desired.
added by
maritab
nutrition data
Nutritional data has not been calculated yet.
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