Yield: 24 large shrimp
- 1 lb. raw shell-on green shrimp (21-25 count)
Stuffing and baking the Shrimp
- 2 oz. whole butter
- 1 1/2 Tbsp. fresh garlic, chopped
- 1 Tbsp. fresh parsley, chopped
- 1 Tbsp. fresh basil, chopped
- 1 Tbsp. fresh oregano
- 1 1/2 c. bread crumbs
- 1/2 c. white wine (varies)
- Thaw and remove the shell and feet from the shrimp. Using a paring knife, butterfly the shrimp by turning the shrimp over and making a slit through the feet side of the tail meat until the tail opens and you see the sand vein. Do not cut through the outer layer of the shrimp tail meat at the back side of the shrimp. Remove the sand vein and gently open and flatten the tail onto a clean flat working surface. Repeat this process until all of your shrimp are cleaned. Keep the shrimp cold until ready to stuff and bake.
Note: Do not buy the shrimp that already have the sand vein removed. You will not be able to butterfly the tail in this manner if the back of the shrimp tail has already been split.
Stuffing and baking the Shrimp procedure:
- Melt the butter in a medium sauté pan over medium high heat. Add the garlic when the butter begins to froth. Add the herbs when the garlic begins to turn light brown and stir for 30 seconds to sweat the herbs. Add the bread crumbs and remove the pan from the heat. Stir the crumbs to absorb all of the butter. Add the wine to moisten the crumb stuffing so that it will become sticky to the touch but not mushy like paste. Chill the crumb stuffing before you begin to stuff the shrimp tails. The stuffing can be made up to 2 days ahead of use.
- Place about 1 tsp. of stuffing into each shrimp tail pocket. Fold the tail of the shrimp over the stuffing.
- Place the stuffed shrimp on a baking sheet. Place the shrimp in a 350°F oven and cook for about 8 minutes. The shrimp will be done when most of the tails have stood straight up in the air.
- Remove from the tray and serve immediately.