Stuffed, capped, same difference
By Katherine
This is one of Greg’s family recipes and is a first course on Christmas Eve. So why am I writing it? Well it was up to me to put it together before he got home and some friends popped by. I’ve seen him do it at least a dozen times, but it was still a bit daunting. It’s one of those recipes that’s more about feel than an actual recipe.
I think I did OK for my first time. Next time I’ll flatten the stuffing a bit more, and I won’t forget to drizzle a bit of oil on top before popping them in the oven. Greg drizzled a little truffle oil on them afterward and they tasted just wonderful, even if they didn’t look perfect. By perfect, I mean how he makes them.
Stuffed Shrimp
- 1 cup bread crumbs
- 1/4 cup grated Romano cheese
- 1 clove garlic, minced
- 2 tbsp fresh parsley, chopped
- 8 jumbo shrimp shelled, deveined, or about 16-20 medium sized shrimp (around a pound)
Mix the ingredients for the stuffing and add enough water for the mixture to hold together when pressed in your palm, about 3/4 cup to 1 cup. (If the stuffing crumbles into bits when you go to put it on the shrimp, add a bit more water.) Grease a baking sheet and put about a quarter cup olive oil in a bowl. Dip each shrimp in the oil to coat and place on the baking sheet in as close to a little circle as possible. Top each with a mound of stuffing. (About a teaspoon or so.) Drizzle with olive oil and bake at 400 for 20 minutes.
I love shrimp so this recipe is a winner to me though I’d be tempted to combine this recipe with stuffed mushroom caps in order to get more stuffing on each shrimp.
Ya’ll’s recipes make me hungry….. and inspire me! Now off for another hot toddy. (from earlier post)….. and tomorrow maybe some of those scrumptious looking cheese biscuits!
This looks so good! And I give you credit for throwing these together. I think the pressure would have been too much for me.
Family recipe…yikes! That said, from the looks of things, you did a fantastic job. I’m looking forward to making these. I know Mr. N will like them too.
One of our favorite restaurants on Chincotegue Island, AJ’s on the Creek, served a Shrimp Scampi with a topping like that . . . over pasta. Garlic and shrimp as so perfect together.
oops … are so perfect
These look tasty! And, the drizzle of truffle oil really adds that bit of decadence.
these look perfect, katherine! and that extra bit of truffle oil sounds heavenly.
When there’s a platter of shrimp, it must be a party. And when they look this good, it is one heckuva good party!
I have never tried stuffed shrimp before, but it’s now on my food to-do list! Reminds me of some mushroom caps I did the other day.
Katherine I think you did a wonderful job with this stuffed shrimp recipe. I can’t believe I never heard of this.. so when I get some shrimp.. guess what I’m making. Oh yeah.. I’m making this of course.
I can just imagine those flavors! Good job!
Oh, it can be tough making someone else’s signature recipe, never mind your husband’s:) You did a great job, I think, and I shall be keeping this recipe in my arsenal for future dinner parties where I’m asked to bring an appetizer!!
Looks good! anything seafood I will easily devour
I’m not a fan of shrimp, but I bet this would work really well with mushroom caps too. Thank you for taking the plunge and sharing the results with us!
I think you did a stellar job Katherine.
Mandy
Looks delicious Katherine !
Well they look pretty good to me
Shrimp in any form is wonderful – I bet the truffle oil made a fantastic addition!
They look lovely – stuffed, topped….just never thought of doing them like this!
Another vote for the shrimps, they look delicious!
We eat a lot of seafood at (well any) holiday time… this looks delicious! The only drawback seems to be (for me) that you won’t be able to get that much stuffing on each shrimp… or maybe I am just a glutton. Yeah, that’s definitely it. lol
Oh, nice! Around here, all shrimp stuffing starts with crushed Ritz crackers…
I should do a version of these – Lord knows I’ve made enough of them over the years!
They are so lovely… Should be tried… Thank you dear Rufus, have a nice day and week, with my love, nia
These look very good – I know they wouldn’t last long with Ritchey around – they are his kind of appetizer!
You did well Katherine! Taking on one of Gregs family recipes!! A for effort! Great and easy recipe too. This is one of those that quickly come together and I’m always loving that!
I love the addition of truffle oil (and the shape of your pancakes) – I am catching up today
I think these look pretty perfect. So much stuffing! Good job.
It does not matter whether the shrimp are stuffed or topped with stuffing. Eitherway, it goes well when we have nice and healthy ingredients.
Sounds and looks wonderful. Great job!
Mmm…I love shrimp! This appetizer looks so tasty…look at all that stuffing!
Wonderful! What a great entertaining treat.
What a great appetizer for the holidays, Katherine. I love traditions like that.
I think you did a great job with the recipe. These look awesome! I’m a big shrimp fan. I had bacon wrapped shrimp in some delicious sauce at a restaurant this weekend…my mission is to get that recipe and make it asap!
Looks just fine to me. Great stuffing ingredients and the truffle oil….mmmm, good!
Interesting recipe and one that I’m sure is a crowd pleaser. Caroline comment got me thinking though…how about wrapping the shrimp and stuffing with bacon? Oh ya!
We make these with mushrooms on Christmas Eve…only difference is added mushroom stems to the stuffing. I think yours turned out quite wonderful. I like big flavor so the more stuffing the merrier!
Very interesting! Never have seem them done this way! Great idea
When I saw the title I thought “how can one stuff a shrimp?”. Now I see! It sounds excellent.
As one who ate these just shortly after this picture was taken, i can attest that they were delicious. I think I ate 1\2 of them!
I also wanted to know how one stuffs shrimp, and was pleased by the whole bite. And the many bites afterward =)
Ohhhh these look good, but when have I ever needed an excuse to eat shrimp! I can’t wait to make some.
These sound wonderful. I’ve been eating a lot of shrimp recently so I’ll have to add this to the mix.
I always find it harder to cook one of Hubs’ recipes than ones I find on my own. He takes it personally, I just think it’s better for the health of our marriage.
These look lovely!
Ooo I will have to make these for Justin … you posted this just in time for his birthday.
Looks perfectly executed to me. And delectable!
These look fantastic. I made shrimp for dinner tonight, but I would be embarrassed to say how now.
Isn’t it hard making something that is your other half’s speciality? I have had to learn to do that a lot over the last few years, constantly checking if I have done it ‘right’. I try to remember that any meal that someone else cooks for you is always better to eat than one you have cooked yourself. These look like a great idea.
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Great recipe; love it! You did wonderful! Looks delicious. I am preparing shrimp tonight with coconut and almonds. Next time; this!!