Shelly's Recipe

BAKED STUFFED SHRIMP

Category: Fish and Seafood

1 cup fresh bread crumbs
1 tsp vegetable oil
1 onion, minced
3 cloves garlic, minced
2 celery stalks, finely chopped
2 cups chopped mushrooms
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme
1 egg, beaten
1/4 cup minced fresh parsley
1-1/2 lbs jumbo shrimp, (about 44) peeled

On rimmed baking sheet, toast bread crumbs in 350 until golden, 5 minutes. Set aside.

Brush oil over nonstick skillet; heat over medium-high heat. Saute onion, garlic, celery, mushrooms, salt, pepper and thyme until onion is softened and liquid is evaporated, about 5 minutes. Let cool for 10 minutes. Stir in bread crumbs, egg and parsley. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Butterfly shrimp by cutting lengthwise along outside curve almost but not completely through. Devein, if necessary; spread gently in half. Mound heaping teaspoonful stuffing onto each shrimp, pressing gently to adhere. Place, stuffed side up, on greased or parchment paper-lined rimmed baking sheet.

(Make-ahead: Cover and refrigerate for up to 2 hours.) Bake until stuffing is golden and shrimp are pink, about 15 minutes.