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Stuffed Shrimp

These Stuffed Shrimp are the perfect fancy dish for company but easy enough for a weeknight supper. 

Course Main Course
Cuisine American
Keyword shrimp, Shrimp Stuffed Shrimp with Gruyere and Lemon, stuffed shrimp
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people

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

  1. 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.
  2. 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.
  3. Preheat the oven to 375 degrees. Butter a 9 x 13 inch baking dish with 1 tablespoon butter.
  4. 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.

  5. Sprinkle the stuffed shrimp with the remaining ½ teaspoon of salt and the paprika.

  6. 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.

  7. 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.

  8. Serve immediately with extra lemon on the side.