Baked Stuffed Shrimp Casserole

Baked Stuffed Shrimp Casserole

Contact me at:
easycookingwithlindab@gmail.com

Ingredients:

For this recipe I used,

1 lb 16 – 20 count frozen shrimp, thawed and shells removed
Red pepper flakes
2 large cloves of garlic, minced
1 lemon zested plus juice
1 stick salted butter (1/2 cup)
1 sleeve of butter crackers (Ritz) crushed
4 oz imitation crabmeat
Dry or fresh parsley
Pepper

400 degree oven

In a medium skillet over low heat melt butter, garlic, lemon zest and red pepper flakes. Once garlic is cooked through add fresh lemon juice then stir in imitation crabmeat until coated with butter. Turn off heat and stir in crushed crackers.

Carefully run a knife through the back of the shrimp but NOT all the way through in order to butterfly it. Lay cut side down in a greased casserole dish. Repeating until all shrimp are in place. Dot with butter.

Scoop out stuffing with a spoon and place it all around the shrimp pulling the shrimp tails through stuffing.

Bake shrimp casserole for 15 minutes or until internal temperature reaches 145 degrees F. Let rest for a few minutes for carryover cooking. Serve with lemon wedges. Enjoy!

https://youtube.com/@purelysounds1?si=xq-Pfwr0e40_BJtH

Hi everyone and welcome back to Easy cooking weind to be I hope you all had a wonderful Christmas but now it’s time to think about New Year’s Bob and I usually spend New Year’s Eve alone at home watching some of our favorite TV shows having a glass of wine and also snacking

On this awesome dish that I’m going to show you how to make some of my YouTube friends had requested that I make this for you and it is called baked stuffed shrimp casserole now you may have gotten a glimpse of it in my last video which was my Christmas Eve dinner special I’ll

Show you how I put it all together so what you’ll need to make this dish is the star of the show which is shrimp now when I bought these it’s a one pound bag these are 1620 that means they’re a little bit larger shrimp and there are exactly 19

In here so what I’m going to do with that of course I have garlic lemon zest I’m using imitation crab meat I’m going to use a sleeve of buttered crappers butter lemon juice from a fresh lemon salt and pepper I also like add a little bit of pepper

Flakes I did not do that Christmas Eve because there’s some people that don’t like the Heat and I’m going to use parsley and one thing I want to tell you too when you thaw and peel your shrimp don’t throw those shells away because you can make a nice shrimp stock out of

It just put it in your freezer and then when you’re ready for it just grab it out and then you can work with it so now I’m going to show you step by step what I do okay the first thing I want to do is melt my butter so I have my pan

Heating up I’m putting it on a low heat so I will get this melted and then once it’s melted I will add my garlic and lemon zest and pepper flakes and I’ll get them cooking okay so I’m going to put in now my garlic I have the pan very low so I’m not

Worried about it burning at this point and my lemon zest and some pepper flakes Bob and I do like little bit of the heat I never used to I kind of grew taste for it as I got older now I really enjoy it so I will turn the heat up just

A little bit more to get it working a little faster for me okay so what I want to show you too is I have a casserole dish that I’ve buttered sprayed because I don’t want the shrimp to stick to it when I bake it and try to pull it

Out okay so I’m going to cover this up up let that melt down as you can see the butter is starting to melt more so what I going to do now is I’m going to take a baggie I’m over here and I know some people crush the um

The crackers right in the sleeve but every time I do that it splits open on me which I’m surprised because I normally have a difficult time opening them but hey they worked out well for me okay so I’ll drop the crackers right into the sleeve move these things out of the way

I’m going to use my meat mallet and I’m going to lightly Crush these crackers up I don’t care if there’s some bits that are still whole I mean I don’t want a whole cracker but I don’t mind if they’re um larger pieces in that now I’m

Not going to do anything with this quite yet I will add this in the end of my cooking okay so meanwhile back at the pan wrong spatula as you can see it’s still taking a little bit of time for the butter to melt down but I’ll get right back to you as

Soon as I get this where I want it to be okay the butter has melted and I’m cooking it very low because I want to cook the rawness out of that uh I’m sorry the rawness out of the garlic but what I’m also going to do too

Is I will add a a few parsley flakes mentioned you that before sometimes I get ahead of myself okay we’re just going to let that cook low so now the next thing I want to do is show you how to prepare the shrimp for the casserole okay I’m going to put my

Casserole dish here oops sorry about that all right I’m going to take the shrimp I’m not going to leave them whole I want to Butterfly them now these have already become have come dained which is great so I have a line to work with so with my pairing knife I’m going to care

Carefully cut through the back of the shrimp like that and I’m going to at the bottom kind of split it open but if you don’t want to take the time to do this that’s perfectly okay you could just simply lay the shrimp out into your casserole dish so I’m going to start out

By putting it like that and it folds down and sits up nicely so what I will do is I’m going to work on the shrimp when I’m finished I’ll come back and I’ll show you how to finish off the stuffing back to the stuffing mix the butter has melted the

Garlic and the red pepper flakes have cooked along with the lemon zest actually at this point I’m going to add a little bit of lemon juice in here too I don’t put too much because Bob is not a big fan of lemon he loves lemon bars but something with Savory he

Doesn’t like so I’m going to turn this down to low I will add now my imitation crab me I have about 4 oz of this here I only used a half a package going to stir this in get it all coated with the butter you don’t this is

Already fully cooked so you don’t really have to worry about heating this through because it will heat completely in the oven now now at this point I’m going to turn off the heat and I will add my cracker crumbs all at once and now carefully fold them in I

Want to get all that butter on here and it’s okay if they’re not completely saturated cuz again as it Cooks the butter is going to continue to melt the crackers will absorb absorb that butter okay that looks really good for a little more color I’m going to add

Parsley and then I’m going to add just a little bit of pepper the crackers are very salty so I’ll just put some pepper in there okay and then I’ll show you what we do next something is made the shrimp are prepared as you could see I’ve laid

Them out in the casserole this is the cut side I put right side down and now what I want to do is add just a couple little Pats of butter just to give it more flavor so you just cut small pieces off kind of dot it around you don’t need

A lot put as much as you’d like on there so I’m only oops I’m only going to put a few I think that’s good enough now okay now the next step is to get this assembled so I have my stuffing which I’ve let cool a little bit I don’t want

To put hot stuffing directly onto the cold shrimp so I’m going to grab a little bit here kind of pick up the back ends of the shrimp now of course you could just go ahead and plop it all on I just have a way of doing things that’s

All and you’re probably going to say to yourself well wait where’s the shrimp well the key is to make sure you pull up those Tails like this as you’re assembling it so that the Tails will appearer through the stuffing like that so you just got to

Work with this so now I’m going to continue getting this all stuffed and I will show you what it looks like when it’s put together here it is all assembled I have the breadcrumbs all around the backside all on top I pulled out as many Tails as I could find now we

Are going to put this in a 400° oven I’m going to start this out at about 15 minutes maybe 12 because depending on the size of the shrimp is going to depend on how long it will take to cook but I’ll start to check it and then when

It’s done I’ll let you know exactly how long it took okay here it is it took exactly 15 minutes you want to make sure the internal temperature of shrimp reaches 145° fah now it’s time to taste this and I cannot wait I’m going reach in and as you can

See this is how the shrimp looks it’s perfect I did let it sit and rest for a while so it could carry over cooking and I’m going to take a few more be much easier to eat because I did remove the tail shell so I want to get right in [Applause]

Here okay here we go oh gosh they look beautiful and now I’m going to cut it open all right here we go I have always loved shrimp shrimp is high in protein don’t want to eat too much of it will elevate your cholesterol a little so be careful with that but otherwise it’s

Awesome I put it away I’ll eat the whole thing that shrimp is delicious I want to direct you to a new friend of mine his name is Brad he has a channel called purely sounds if you’re looking for relaxation you want to kick back kind of

Zone out he has got some amazing videos of beautiful sounds beautiful animals beautiful architecture what whatever I will list the link to his channel below please stop in and say hello to him so I hope you enjoyed watching me make this video of the baked stuffed shrimp

Casserole I want to wish everyone a very happy and safe New Year I’m very adamant about that everyone please be very careful if you’re out on the streets and remember enjoy life and never stop learning bye now