"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Baked Stuffed Shrimp Recipe

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This recipe for Baked Stuffed Shrimp, by , is from Mom's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Derrilyn Cole

Category:
Category:

Ingredients:  
Ingredients:  
2 Sleeves Ritz« Crackers crushed
1 stick melted butter
Juice from 1/2 lemon 1-1/2 - 2Tbs
1 tsp minced parsley
20 Jumbo Shrimp, cleaned, deveined and butterflied


Directions:
Directions:
Heat oven to 400║

Melt butter in saucepan. Squeeze lemon for juice. Add to butter, making lemon butter.

Crush the crackers in a large bowl add the parsley. Add the butter to the cracker crumbs, mix well. Mixture should be moist so you can shape it, but not wet.

Butterfly the shrimp, prepare the shrimp. First, make a butterfly cut on the shrimp. A butterfly cut means simply cutting the shrimp right down the middle, but not all the way, and flattening it out. When most people make butterfly shrimp, they will peel the shell, but for this recipe we will leave it on.

Place shrimp in rows on a jelly roll pan sprayed with cooking spray. Stuff shrimp with cracker mixture. Pour remaining butter over the tops of shrimp

Bake 10-15 minutes or until done. do not over cook

 

 

 

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