Ingredients:

  • 5 lbs (680 g) Jumbo Shrimp (U12/U15 size), raw, peeled, and deveined, tails left on
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Black Pepper
  • 6 Tbsp (85 g) Unsalted Butter, divided
  • 1 medium Shallot, finely minced
  • 1 stalk Celery, finely minced
  • 2 cloves Garlic, minced
  • 5 cups (150 g) Ritz Crackers (or similar buttery cracker), coarsely crushed
  • 1/4 cup (10 g) Fresh Parsley, finely chopped
  • 1 Tbsp (15 ml) Dry Sherry or Dry White Wine (e.g., Sauvignon Blanc)
  • 1 tsp (5 ml) Fresh Lemon Zest
  • 1/4 tsp (1 g) Dried Thyme
  • Salt and Freshly Ground Black Pepper, to taste
  • 1/4 cup (60 ml) Low-Sodium Chicken or Seafood Stock
  • 2 Tbsp (30 g) Unsalted Butter, melted (for drizzling)
  • 1 Tbsp (15 ml) Fresh Lemon Juice

Instructions:

  1. Preheat oven to 400°F (200°C). Grease a 9x13-inch oval or rectangular baking dish lightly. Finely mince the shallot, celery, and garlic, and coarsely crush the crackers.
  2. Take each jumbo shrimp and slice lengthwise along the back curve (where the vein was removed), cutting about two-thirds of the way through the flesh. The shrimp should open up flat like a book. Pat the butterflied shrimp dry and season lightly with salt and pepper.
  3. Melt 4 tablespoons (55g) of the butter in a medium skillet over medium heat. Add the minced shallot and celery. Cook gently for 3-4 minutes until softened and translucent, but not browned.
  4. Stir in the garlic and cook for 1 minute until fragrant. Remove the skillet from the heat. Transfer the sautéed mixture to a mixing bowl.
  5. To the mixing bowl, add the crushed crackers, parsley, lemon zest, thyme, and sherry/white wine. Season generously with salt and pepper. Add the remaining 2 tablespoons (30g) of softened butter and mix until just combined. The stuffing should hold together when lightly pressed.
  6. Take a prepared shrimp and spoon 1 to 1.5 tablespoons of the cracker stuffing onto the butterflied opening. Gently press the stuffing down to adhere it to the shrimp flesh.
  7. Place the stuffed shrimp snugly, stuffing-side up, in the prepared baking dish. They can overlap slightly, but try to keep them in an even layer.
  8. Pour the chicken or seafood stock into the bottom of the casserole dish, avoiding pouring it directly over the stuffing. Drizzle the 2 tablespoons of melted butter evenly over the exposed stuffing and shrimp tails.
  9. Bake for 20 to 25 minutes, or until the shrimp turns opaque pink and curls slightly, and the stuffing topping is golden brown and crisp.
  10. Remove from the oven. Drizzle the fresh lemon juice over the top. Let rest for 5 minutes before serving.