Food historians trace the enjoyment of shrimp back to the ancient Romans and Greeks, notes professional food historian Lynne Olver of New Jersey, a member of the International Association of Culinary Professionals, on her website Food Timeline. In ancient times, large specimens of these crustaceans especially enjoyed favor for being easily cooked and eaten, she writes, much as they are today. You can avoid stuffings reliant on cream cheese or bacon in favor of healthier alternatives with fewer calories and less fat.
Step 1
Preheat your oven to 375 degrees Fahrenheit. Spray a baking dish measuring 9 by 13 inches with cooking spray.
Step 2
Cut the outside shell of the shrimp at its large end with small, sharp-pointed scissors, recommends Julia Child in "The Way to Cook." Cut down to the beginning of the tail. Prepare 24 giant shrimp in this manner, allowing a serving of two to three stuffed shrimp per guest.
Step 3
Cut the flesh of the shrimp with a knife just to -- not through -- the underside of the shell without cutting the shrimp entirely in half. Pull the intestinal vein out with both fingers. Leave the tail and shell intact. Flatten the shrimp by pressing it to the work surface.
Step 4
Prepare 3 cups of stuffing, enough to allow about 2 tbsp. per shrimp. Chef Emeril Lagasse recommends 1 lb. of lump crabmeat mixed with 1/2 cup of chopped onions and 1/4 cup each of minced celery and bell peppers sautéed in butter. Linda Larsen in "The Everything Healthy Cooking for Parties Book" suggests sautéing 2 minced shallots, 4 minced cloves of garlic and 1 diced carrot and blending this mixture with 1 cup of crabmeat, 1 cup of bread crumbs, 1 tsp. dried marjoram and 1/2 cup of shredded Swiss cheese. The authors of "The Ultimate Shrimp Book" describe substituting 6 oz. of crawfish or lobster for the same quantity of crabmeat; or try either Asian stuffed shrimp with 2 tbsp. chopped cilantro, 1 tbsp. of soy sauce and 1 1/2 tsp. minced ginger augmenting the crab meat or 2 tbsp. of chopped Thai basil and 2 tsp. fish sauce for a true Thai flavor.
Step 5
Open the slit shrimp, press each half down and mound the stuffing into each shrimp. Place the shrimp stuffed sides up in a baking dish. Bake for 20 minutes.
Things You'll Need
- 24 giant shrimp in shells, 6 to 8 per lb.
- Baking dish
- Cooking spray
References
- Food Timeline; FAQs: Lobster, Crab, Shrimp & Oysters; Lynn Olver; 2004
- "The Way to Cook"; Julia Child; 1993
- Food Network.com; Emeril's Childhood Favorite: Crabmeat-Stuffed Shrimp; 2002
- Baked Stuff Shrimp in "The Everything Healthy Cooking for Parties Book"; Linda Larsen; 2008
- "The Ultimate Shrimp Book"; Bruce Weinstein; 2002
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