Shrimp Bake with Stuffing (Printable Version)
# What You'll Need:
→ Shrimp
01 -
2 pounds big shrimp (16-20 count), shells removed except tails and backbone cut out
02 -
1 tablespoon virgin olive oil
03 -
Pinch of salt and cracked black pepper, as needed
→ Stuffing
04 -
1 cup regular breadcrumbs
05 -
1/2 cup butter, liquified
06 -
4 cloves garlic, finely chopped
07 -
2 tablespoons fresh parsley, diced
08 -
1 tablespoon juice from fresh lemon
09 -
1 teaspoon grated lemon peel
10 -
1/2 teaspoon dried oregano leaves
11 -
1/4 teaspoon crushed red pepper (skip if you want)
12 -
1/4 cup shredded Parmesan
13 -
Pinch of salt and cracked black pepper, as needed
→ For Serving
14 -
Sliced lemon
15 -
Fresh parsley, diced
# How to Make It:
01 -
Warm up your oven to 425°F (220°C). Put a little grease on a 9x13 inch baking pan.
02 -
Slice down the back of each shrimp but don't cut all the way. Spread them open flat. Put them in your greased pan with cut sides facing up. Coat with olive oil and sprinkle with salt and pepper.
03 -
Mix breadcrumbs, melted butter, chopped garlic, parsley, lemon juice, grated lemon peel, oregano, red pepper bits (if you want them), and Parmesan in a bowl. Stir it all together. Add salt and pepper how you like it.
04 -
Put a spoonful of your topping mix on each opened shrimp. Press it down a bit so it sticks.
05 -
Stick the pan in your hot oven for 12-15 minutes. They're done when shrimp turn pink and the topping gets golden.
06 -
Take the pan out and wait 5 minutes. Sprinkle more chopped parsley on top and put lemon pieces on the side when you serve it.
# Additional Tips:
01 -
Try to grab fresh shrimp instead of frozen ones for better taste.
02 -
Don't leave them in too long or your shrimp will get hard and chewy.
03 -
Want juicier stuffing? Throw in 2 tablespoons of white wine with your breadcrumbs.