Dan's Baked Stuffed Prawns


Gourmet 1996

18 jumbo shrimp (about 2 pounds), shelled, leaving tail and connecting shell segment intact
2 tablespoons unsalted butter
1/4 teaspoon paprika


Garnish: chopped fresh parsley leaves
Accompaniment: lemon wedges

Preheat oven to 375°F. and butter a large baking dish.

For stuffing
1 cup chopped mushrooms (about 1/4 pound)
3 tablespoons minced onion
2 tablespoons minced celery ribs
1 tablespoon minced garlic (about 3 cloves)
3 tablespoons finely chopped fresh parsley leaves
3 tablespoons unsalted butter
1/2 pound lump crab meat, picked over
1/2 cup chicken broth
32 Ritz crackers (about two thirds of a 12-ounce package), crushed into coarse crumbs
 
Make stuffing:
In a large heavy skillet cook mushrooms, onion, celery, garlic, and
parsley in butter over moderate heat, stirring occasionally, until
softened and liquid mushrooms give off is evaporated. Add scallops or
crab meat and cook over moderately high heat, stirring, 3 minutes. Stir
in broth and cracker crumbs and remove skillet from heat.

Butterfly shrimp by cutting lengthwise along inside curve, almost
completely through. Split open shrimp and devein. Mound about 2
tablespoons stuffing onto each shrimp, pressing gently, and put shrimp,
stuffed sides up, in baking dish. Melt butter and drizzle over shrimp.
Sprinkle shrimp with paprika and bake 20 minutes, or until stuffing is
golden.

Garnish shrimp with parsley and serve with lemon wedges.




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