Stuffed/Cocktail Shrimp

Stuffed/Cocktail Shrimp Recipe

Shrimp Deveining, Butterflying, & Cooking Instructions
If you just want to make regular shrimp cocktail and not stuff them, you should still peel & devein the shrimp first before cooking!

INGREDIENTS

• SHRIMP Raw Fresh Shrimp – Peeled & Deveined, as many as you want
• 14 ounce bag of seasoned stuffing mix (or 14 oz day-old bread, cut into small pieces)
• 8 tablespoons butter (1 stick)
• 1 large onion, chopped
• 3 celery ribs, chopped
• Salt & pepper to taste
• 1 tbsp Fresh Thyme (If no fresh, dried works)
• 6 ounces chicken broth, plus more if needed
• 4 ounces white wine
• Juice of 1/2 lemon
• 2 tablespoons of chopped parsley (optional)
• 1 tablespoon of Old Bay seafood seasoning
• 2 tablespoons of butter, cut into small pieces

Instructions

1. Preheat oven to 450 degrees F (230 C).
2. Peel raw shrimp leaving tail on.
3. Remove vein with tip of the knife.
4. Butterfly shrimp by inserting a knife about three-quarters of the way into shrimp near the head and cut nearly all the way down the center of the shrimp's back to the tail, leaving the front of the shrimp intact.
5. Place shrimp butterflied side down on a baking sheet sprayed with non-stick spray.
6. Scoop stuffing mixture into butterflied shrimp.
7. Curl the shrimp tails over top of the stuffing mixture.
8. Bake 5 - 8 minutes.
9. Remove pan from oven and sprinkle stuffed shrimp with more parsley if desired. Serve immediately.

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