stuffed lobster recipes baked

iklan 336x280 atas

Ingredients

STUFFING:

• 2 large garlic cloves minced
• 1 small shallot minced
• 1 Tablespoon butter
• 35 Ritz crackers 1 sleeve, crushed into small crumbs
• 4 Tablespoons salted butter melted
• ¼ cup sherry wine
• ½ teaspoon black pepper

SHRIMP:

• 1 pound jumbo shrimp U-12 size, frozen or fresh (if frozen, defrost them)

SERVING:

• Lemon wedges
• Chopped fresh parsley
• Melted butter for dipping

Instructions

PREP THE OVEN:

• Move oven rack to the middle position and preheat to 375°Line a rimmed baking sheet with foil and lightly spray it with noncook cooking spray.

MAKE THE STUFFING:

• In a small skillet or pan add the butter and melt over medium heat. Add in the shallot and saute, stirring frequently, until softened and the edges begin to turn light brown, about 3-4 minutes. Add garlic and cook until fragrant, about 30-60 seconds.
• In a medium bowl, add the shallot, crushed Ritz crackers, melted butter, sherry wine, and pepper. Stir until combined.

PREPARE THE SHRIMP:

• Remove the shell, leaving the tail section intact. Hold the shrimp in your hand with the inside of the curve facing down. Make a shallow cut with a paring knife down the back to the shrimp. Use the tip of the knife or a toothpick to remove the vein.
• Then, flip the shrimp so the inside of the curve is facing up. Run the paring knife along the length of the inside, cutting about ½-inch into the flesh, BUT NOT ALL THE WAY THROUGH! You should now be able to flatten the shrimp with the tail pointing up. Place the shrimp, with this newly cut side facing up, on the prepared baking sheet and repeat with the remaining shrimp.

336x280 tengah

300x600

Ingredients

STUFFING:

• 2 large garlic cloves minced
• 1 small shallot minced
• 1 Tablespoon butter
• 35 Ritz crackers 1 sleeve, crushed into small crumbs
• 4 Tablespoons salted butter melted
• ¼ cup sherry wine
• ½ teaspoon black pepper

SHRIMP:

• 1 pound jumbo shrimp U-12 size, frozen or fresh (if frozen, defrost them)

SERVING:

• Lemon wedges
• Chopped fresh parsley
• Melted butter for dipping

Instructions

PREP THE OVEN:

• Move oven rack to the middle position and preheat to 375°Line a rimmed baking sheet with foil and lightly spray it with noncook cooking spray.

MAKE THE STUFFING:

• In a small skillet or pan add the butter and melt over medium heat. Add in the shallot and saute, stirring frequently, until softened and the edges begin to turn light brown, about 3-4 minutes. Add garlic and cook until fragrant, about 30-60 seconds.
• In a medium bowl, add the shallot, crushed Ritz crackers, melted butter, sherry wine, and pepper. Stir until combined.

PREPARE THE SHRIMP:

• Remove the shell, leaving the tail section intact. Hold the shrimp in your hand with the inside of the curve facing down. Make a shallow cut with a paring knife down the back to the shrimp. Use the tip of the knife or a toothpick to remove the vein.
• Then, flip the shrimp so the inside of the curve is facing up. Run the paring knife along the length of the inside, cutting about ½-inch into the flesh, BUT NOT ALL THE WAY THROUGH! You should now be able to flatten the shrimp with the tail pointing up. Place the shrimp, with this newly cut side facing up, on the prepared baking sheet and repeat with the remaining shrimp.

336x280