Baked Stuffed Shrimp

What makes this Baked Stuffed Shrimp recipe so good are the shallots and white wine that are sprinkled over the baking pan before cooking. – See more at: http://Cook123.com

Felicia Mohan Ciaramitaro grew up cooking with her mother and grandmother. She developed a series of how-to videos that demonstrate culinary techniques of genuine Italian-American home cooking. She is currently writing a cookbook based on her community’s treasured traditional Sicilian recipes.

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TRANSCRIPT:
Baked stuffed shrimp is one of my mother’s favorite things to prepare for our family every Christmas Day. It’s alongside of many other dishes, but it’s definitely the highlight to our Christmas dinner. It’s a very simple dish, very intimidating for many. But really, when broken down, it’s a very quick dish to make.

I’m going to show you the shrimp that you need to use here. These are U10s. A U10 is a very large shrimp. What you need to do is open up your shrimp. These come frozen, actually, in a five-pound box. You defrost term in cold water. It takes about a couple of hours. I fill up my sink, throw the five-pound block of shrimp into the sink, and let it sit there for two hours.

Once it’s all defrosted, remove it, drain the water, and you’re going to peel the bottom half of the shrimp shell. It’s very simple to do. It’s important not to peel the entire shell off. Why is it important? It’s important because it looks pretty when you’re cooking it. So you can see it’s all been removed, except for the very last part of the shell closest to the tail.

Once that’s been removed, place it onto a cutting board. And with a paring knife, you’re going to take– there’s a vein on the backside of the shrimp that needs to be removed before cooking. So place it down. And with your hand firmly on it and a paring knife, you’re going to start closest to the tail shell, the last part of the tail that was left on. Insert your knife, the tip first.

Do not push the knife all the way through. Go all the way down the whole length of the body. And you will see, here is the tube that we need to take out. Sometimes, there’ll be a little bit of a black residue. Just run it under the water. Sometimes not, like this one is clean, and it’s fine.

At the bottom, cut a little bit deeper than you did at the top. Just cut it a little bit more, not all the way through. The reason why I’m telling you to do this is it will sit on the tray better for stuffing. So place it on your cookie sheet. And as you can see, it stands up perfectly. You do not want to put your shrimp too close together, because the best part of this recipe is yet to come.

Our shrimp is all cleaned and deveined. They were all separated on our tray standing very pretty. Next thing we’re going to do is fix the bread crumb stuffing. Bread crumb stuffing is very simple. It’s four stacks of Ritz Crackers ground up in a Cuisinart to this very fine texture. You really need to use a Cuisinart or a blender to get them to the right texture.

You’re going to add one heaping handful of fixed modiga. The modiga recipe, you can find. It’s bread crumbs, garlic, parsley, seasoning. One and a half, or one extra large sweet onion pureed in a Cuisinart or mini chopper. You really want this fine consistency. So we’re going to add the onion along with its juices right to our bread crumb mixture.

To that we’re going to add one package of dried Good Season Italian dressing mix. Sprinkle that right on top. This is one heaping teaspoon of mayonnaise. And here, we have four cloves of garlic crushed super super fine. And with your hands, we’re going to mix. And smell the sweet onions. You can smell the garlic, the buttery flavor of the Ritz Crackers, really, is the perfect combination, all coming together.
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