Stuffed Shrimp

sStuffed Shrimp

12 to 15 Super Colossal shrimp

1 1/2 cups fresh bread crumbs

1/4 cup butter

3 tablespoons minced celery

3 cloves of minced garlic

3 tablespoons of sherry

1/2 teaspoon dried thyme

1/4 teaspoon each salt and pepper

2 tablespoons chopped fresh parsley

Paprika

Butterfly shrimp by removing shell except for the last tail section.  On the underside of the shrimp tails, cut nearly all the way through.  Slightly flatten tails by pressing with your fingers.  Arrange shrimp on  a prepared baking sheet.  Saute celery and garlic in butter.  In a mixing bowl combine all ingredients except shrimp and paprika.  Place at least a tablespoon of the stuffing on each shrimp.  Sprinkle with paprika and bake for 5 minutes at 350 degrees.  Makes six to eight hors d'oeuvre servings or two to three main dish servings.

The best way to have a great shrimp recipe is to start out with great shrimp.  Try ours at www.Texshrimp.com or call for more info at 1-866-Gulfsea.

This recipe has been changed but the original was developed by annette reddell hegen for the texas marine advisory service and the texas A & M university sea grant college program.