We’re showing you how to make restaurant-quality Baked Stuffed Shrimp at home!
Rather than taking your special sweetheart to an over-priced and crowded restaurant this Valentine’s Day – how about impressing him or her with a romantic dinner at home?!
Our restaurant-quality Baked Stuffed Shrimp is very easy to make – and just as delicious as any version you’d order while dining out. Actually – I’d even go so far as to say this Baked Stuffed Shrimp is BETTER than any version you’d order at a restaurant, because the shrimp is tender and perfectly cooked, and the stuffing is moist and flavorful!
This Baked Stuffed Shrimp recipe is one that my husband Jack made for me when we first started dating. (Just one of the many reasons I fell in love with him!) 😉
Large, tail-on shrimp are filled with a stuffing made with lump crab meat, a combination of Ritz and Saltine crackers, mayonnaise, clam juice, a mix of diced vegetables, plus butter and seasonings.
We found all of the ingredients to make this fantastic Baked Stuffed Shrimp over at Peapod. The convenience of Peapod’s grocery delivery service makes preparing a special Valentine’s dinner so much easier. You can even order Valentine’s chocolates, Conversation Heart candies, and flowers as part of your Peapod order!
You decide on the date and time of your grocery delivery – and Peapod does the rest! Peapod carries thousands of items and they offer hundreds of weekly specials – just like your local supermarket!Print
6 tablespoons melted butter, divided
1/8 cup onions, finely minced
1/8 cup celery, finely minced
1/8 cup green bell pepper, finely minced
1/8 cup mushrooms, finely minced
1 sleeve Ritz® Crackers*
½ sleeve Saltine Crackers* (*the total between the two cracker brands should equal about 6 ounces in weight)
½ pound Bumble Bee Lump Fancy Crab Meat (2–3 cans)
½ teaspoon Cajun seasoning (or any combination of dry, hot pepper powder)
1 egg, beaten
1/8 cup mayonnaise
1 tablespoon lemon juice
1/8 cup clam juice
1 pound 18-22 raw deveined shrimp, tail on, defrosted**
In a medium sauté pan over medium heat, melt 4 tablespoons of the butter and add the onion, celery, pepper and mushroom. Sauté for five minutes and remove from heat.
In a food processor, pulse both crackers to a fine crumb and pour into a medium bowl.
Add crab meat to the bowl with the crackers along with the cooked vegetables, hot pepper powder, beaten egg, mayonnaise, lemon juice and clam juice. Mix to combine.
Preheat oven to 375 degrees F.
**If shell is still on shrimp, remove but leave tail piece on.
To fill shrimp, Take cut side and press down (tail sticking up) so the flesh flattens out. If you have to, make the cut side a little deeper so they flatten.
Divide the filling between the number of shrimp and ball over the flattened side and tuck the tail in over the top.
Place on a sheet pan or casserole dish that has been sprayed with kitchen pan spray.
Drizzle one tablespoon of butter over the tops.
Bake for 20 minutes, remove and drizzle the remaining butter over the tops. If any liquid is left in the pan, pour that over the tops of the shrimp as well.
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