Rhode Island Baked Stuffed Shrimp
Jumbo shrimp butterflied and mounded with a buttery seafood stuffing, baked until golden and often served alongside a shore dinner spread.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Baking dish
- •Paring knife
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 18
- carbs
- 18
- protein
- 26
- calories
- 340
Instructions
- 1
Heat your oven to 375°F. Rub butter all over the inside of a baking dish.
- 2
Split each jumbo shrimp down the back to open it flat. Place them cut-side up in the baking dish.
- 3
In a bowl, mix crushed crackers, chopped shrimp or scallops, garlic, parsley, half the melted butter, sherry, and lemon juice.
- 4
Spoon a big mound of the cracker stuffing onto the top of each shrimp.
- 5
Pour the rest of the melted butter over the tops. Sprinkle lightly with paprika.
- 6
Bake for 15-18 minutes until the shrimp turn solid white and the stuffing is golden.
- 7
Serve the hot shrimp right away with lemon wedges.
Chef's tips
Cut deep slits into the shrimp so the stuffing stays piled high on top without falling off.
Storage
Refrigerate uncooked stuffed shrimp up to a day before baking.
Reheating
Reheat in a 350°F oven until warmed through, about 10 minutes.
Common mistakes to avoid
- •Baking for too long, which makes the shrimp tough and dry.
- •Using too little stuffing, which ruins the classic piled-high look and crunchy bite.
Serving suggestions
Cooked Rhode Island Baked Stuffed Shrimp?
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