Shrimp Stuffed Shrimp.
Two words that really make your mouth water, right? Usually, shrimp are stuffed with a bunch of breading. Just breading. But not these. These are Shrimp Stuffed Shrimp. Yes– you read that right. Stuff the shrimp with more shrimp because clearly, you cannot have too much shrimp in your life. Or Gruyere cheese.
This recipe calls for a combination of raw and cooked shrimp. My Shrimp Stuffed Shrimp calls for large, raw shrimp to form the base for the stuffing. First slit them down the back, open them like a book, and put them in a buttered dish. Then you make the quick and easy stuffing all in the food processor.
Shallots and mushrooms combined with breading enhance the shrimp stuffing!
The stuffing for the Stuffed Shrimp starts with shallots and mushrooms sauteed in a little butter or olive oil until soft and juicy. Mushroom juices will hold the stuffing together. While you don’t need a lot of breading, you do need a couple of slices of stale, crispy bread which you will pulse into breadcrumbs. Combine the sauteed shallots and mushrooms with the bread crumbs along with some cooked shrimp and pulse pulse pulse. Some of the Gruyere goes into the stuffing with the rest goes on to top these beautiful domed morsels. You can make the stuffing ahead of time but let it come to room temperature for 30 minutes before baking the shrimp so the stuffing will be piping hot and the shrimp won’t be overcooked.
The most interesting part of this recipe is the most simple part.
A combination of melted butter and lemon poured over the top of the stuffed shrimp makes a creamy sauce when topped with the Gruyere. So prepare to be absolutely dazzled by these Stuffed Shrimp because they are not plain and ordinary. They are new, different and just delicious. Don’t just take my word for it. Serve these for a fancy dinner party or change up your usual weeknight routine.
Stuffed Shrimp
These Stuffed Shrimp are the perfect fancy dish for company but easy enough for a weeknight supper.
Ingredients
- 1 pound large shrimp peeled, deveined and butterflied
- 5 tablespoons unsalted butter divided
- 1 tablespoon olive oil
- 3 shallots chopped
- 8 ounces Baby Bella mushrooms washed and roughly chopped
- 3 tablespoons flat leaf parsley finely chopped
- 4 slices French bread about 1 inch each, torn into small pieces
- 1 teaspoon sea salt divided
- ½ cooked shrimp medium size
- 2 cups shredded Gruyere cheese divided
- 1 ½ teaspoons paprika
- 2 tablespoons lemon juice
Instructions
-
In a medium sauté pan over medium-high heat, melt 1 ½ tablespoons butter and add the olive oil. When the mixture is bubbling, add the shallots and sauté for one minute. Add the mushrooms and cook until the mushrooms are very soft. Set aside to cool.
-
Chop the parsley in the food processor and add the bread. Pulse until the crumbs are very fine. Add the shallot and mushroom mixture and ½ teaspoon salt and pulse 5-6 times. Add the cooked shrimp and pulse just until the shrimp are chopped and the mixture is blended. Stir in 1 ¼ cups Gruyere cheese.
-
Preheat the oven to 375 degrees. Butter a 9 x 13 inch baking dish with 1 tablespoon butter.
-
Dry the raw shrimp very well with paper towels. Butterfly the shrimp by slicing ¾ of the way through the shrimp from the back (the arched side) to open them like a book. Place each of the shrimp in the baking dish and evenly divide the stuffing with a spoon or small ice cream scoop onto each raw shrimp.
-
Sprinkle the stuffed shrimp with the remaining ½ teaspoon of salt and the paprika.
-
Melt the remaining 2 ½ tablespoons of butter in a heatproof measuring cup in the microwave. Make sure you cover it with a vented piece of plastic wrap! Stir in the lemon juice and pour the butter mixture over the stuffed shrimp.
-
Bake the stuffed shrimp for 10 minutes. Remove pan from the oven and sprinkle with the remaining ¾ cup of Gruyere. Put the pan back in the oven and bake for 5-6 minutes until the cheese is melted.
-
Serve immediately with extra lemon on the side.
SaveSave
