Baked Shrimp Stuffed with Clams
Ingredients
- 1 pound large Shrimp thawed & peeled, with tails on
- ¾ cup cracker crumbs
- 3 tbsp butter melted
- 6 oz minced Clams
- 2 tbsp fresh parsley chopped
- ⅛ tsp garlic powder
- salt
- pepper
- ⅓ cup sherry
- parsley for garnish
- lemon for garnish
Instructions
- Preheat oven to 350℉.
- Butterfly shrimp by cutting along the inner curve or underbelly of shrimp about halfway, leaving the tails firmly attached. Press the shrimp down flat like a butterfly.
- In a medium bowl, combine the cracker crumbs, butter, clams (including liquid), parsley, garlic powder, and salt & pepper to taste.
- Stuff each of the shrimp with the clam mixture.
- Arrange the shrimp in a large baking dish. Pour sherry around the shrimp.
- Bake approximately 10-15 minutes or until shrimp are opaque in center.
- Remove from oven.
- Arrange on platter and garnish with lemon & parsley if desired. Serve warm.