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Unless you live in the part of the
country where you can actually buy "fresh" shrimp, it is preferable to buy
frozen shrimp. Most shrimp in the grocery stores are frozen shrimp that has been
thawed. The shelf like of thawed shrimp is only a couple of days, whereas shrimp
stored in the freezer retain their quality for several weeks.
If possible, avoid shrimp that has been peeled and deveined before freezing. It
can cause a loss of flavor and texture.
Defrost shrimp in the refrigerator or in cold water. Do not defrost in a warm
place or microwave. |
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Baked Stuffed Shrimp Imperial
Imperial Mayonnaise:
1 C. mayonnaise
1/2 t. Tabasco sauce
1/2 t. fresh lemon juice
1/2 t. Worcestershire sauce
1/2 t. Old Bay seasoning
Stuffing:
1 pound crab meat
1 C. Imperial Mayonnaise
1/4 C. bread crumbs
1/4 t. salt
1/4 C. finely chopped red pepper
4 t. finely chopped chives
16 jumbo shrimp, uncooked, shelled and deveined
2 T. butter
1/4 C. white wine
2 T. fresh lemon juice
Preheat oven to 350°F.
Mix first 5 ingredients to make Imperial Mayonnaise.
Mix all the stuffing ingredients with the Imperial Mayonnaise until well
blended.
Split the shrimp in half lengthwise so the shrimp rests flat. Spoon the stuffing
on top of each shrimp. Sprinkle with lemon juice and white wine. Dot with
butter.
Bake for 15 to 20 minutes, or until stuffing is lightly browned (after 1/2 hour,
ours still hadn't browned so we served it anyway). Great with baked potatoes,
salad or sourdough bread.
Serves 4 to 6 generously.
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