Best Jumbo Stuffed Shrimp Recipes

SHRIMP AND RICOTTA STUFFED JUMBO PASTA SHELLS

Steps:

• Bring a large pot of salted water to boil. Cook the pasta shells as per the package directions. Drain, reserving 1/4 cup of the cooking liquid. Cool the pasta shells in cold water and drain well again. Set aside.
• Set 24 of the shrimp aside in a small bowl and refrigerate until needed. Coursely chop the remaining shrimp and place in a medium bowl. Mix in the ricotta, pesto, eggs, 1/2 cup mozzarella cheese, flour, salt, pepper, and nutmeg.
• Preheat the oven to 350°F Pour the jar of pasta sauce into a large, wide baking dish; stir in the reserved pasta cooking liquid. Spoon the ricotta/shrimp mixture into the pasta shells and set them on top of the pasta sauce. Set a whole shrimp on top of each shell. Sprinkle the shells with the 1 cup mozzarella cheese and the Parmesan cheese. Cover with foil and bake 30 minutes. Uncover and bake 15 minutes more, or until the tops are golden and the sauce is bubbling.
• Suggested serving size is 4 shells each.

JUMBO SHRIMP STUFFED WITH CILANTRO AND CHILES

Steps:

• Prepare an outdoor grill with a medium-high fire. Without removing the shells, slit about 3/4 of the way through the shrimp down the ridged back and remove the vein that runs down the center. Rinse and pat the shrimp dry. Whisk thyme leaves, lime juice, 1 tablespoon of the olive oil, 1/2 teaspoon of the salt and black pepper, to taste, in a shallow nonreactive bowl or dish. Lay the shrimp cut side down in the lime mixture and refrigerate for 30 minutes.
• In a food processor, pulse the garlic, jalapeno, scallions, remaining 1 tablespoon olive oil and remaining 1/2 teaspoon salt to make a coarse paste. Add the cilantro and pulse just enough to incorporate into the mixture. Spoon the mixture into the opening in the shrimp and close the shrimp. Grill the shrimp shell side down (to keep filling from falling out) for 3 minutes. Turn to the other shell side, cover, and grill another 2 minutes or until the shrimp turn pink and are slightly firm to the touch. Sprinkle with salt and serve.
• Jumbo shrimp in the shell can be a knife and fork sort of deal unless you're outside and it's summer and you are feeling very relaxed. Serve these with lots of napkins if your crowd is the peel-and-eat type.

SHRIMP STUFFED JUMBO PASTA SHELLS

Steps:

• Preheat broiler.
• Melt butter in a 12" skillet.
• Sautee shrimp, mushrooms, and garlic just until the shrimp begins to turn pink (set aside).
• In a saucepan heat sour cream (but do not boil).
• Add to the sour cream the salt, pepper, paprika, and soy sauce and heat for just a minute or two (stirring constantly).
• Remove from heat a add the shrimp mixture.
• Cook pasta shells in boiling water until tender, drain and rinse with cold water until cooled.
• Fill shells with shrimp mixture, top with parmesan cheese.
• Broil until tops are golden brown and bubbling.

STUFFED JUMBO SHRIMP

Steps:

• Butterfly shrimp by cutting down through the back most of the way through the shrimp.
• Devein and press to flatten, cut side up, on a cookie sheet or large shallow baking pan.
• Press with paper towels to remove excess moisture.
• Combine muffin crumbs, nuts, and crabmeat in a medium bowl, and set aside.
• Saute onions and garlic in olive oil over medium heat until softened.
• Add parsley, jalapeno peppers, capers, and Worcestershire sauce.
• Reduce heat; add lemon juice, cream cheese, and feta cheese.
• Mix thoroughly, allowing to heat just until cheese is smooth and mixed with vegetables.
• Remove from heat, and add to crumb mixture.
• Toss together gently until thoroughly combined.
• Season to taste with salt and freshly ground pepper.
• Place 2-3 Tbsp of cheese mixture on top of each shrimp, molding and smoothing to cover.
• Place in freezer for about 30 minutes to firm.
• If deep frying battered shrimp, preheat oven to 250 degrees F.
• Make batter by beating together egg and beer, wine, or water; if using beer, beat a little extra to reduce foam.
• Add all remaining ingredients, and mix just until dry ingredients are combined with the liquid.
• Let batter rest about 5-10 minutes.
• Heat about 2" of oil to 375 degrees F in a large saucepan or deep fryer.
• Dip prepared shrimp in batter one at a time, holding by tail, allowing excess batter to drain from shrimp before placing in hot oil.
• Cook 4-6 at a time until browned, turning once.
• Remove to a pan lined with paper towels and keep warm in the oven while cooking remaining shrimp.
• Allow oil to return to 375 degrees F before cooking each batch.
• Serve immediately with lemon wedges, tartar sauce, and/or cocktail sauce if desired.
• If baking breaded shrimp, preheat oven to 350 degrees F.
• Lightly oil baking sheet and sprinkle lightly with breadcrumbs.
• If breading, brush tops of prepared shrimp lightly with egg-wash.
• Press breadcrumbs onto surface until they adhere, and place on baking sheet.
• After all shrimp are coated, sprinkle with paprika and drizzle with melted butter.
• Bake for about 25 minutes or until lightly browned.
• Drizzle with fresh lemon juice, if desired.
• If serving naked, sprinkle prepared shrimp lightly with paprika, and bake as above, until lightly browned and bubbly.
• Naked shrimp can also be cooked on the barbecue, over low to medium coals.
• Place on oiled grate, cheese side up.
• Do not turn unless you love the taste and smell of burning cheese.
• Cook, covered for about 10 minutes.
• Drizzle with fresh lemon juice if desired.

STUFFED JUMBO SHELLS WITH SHRIMP

Steps:

• toss shrimp with all herbs and melted butter and evoo. squeeze lemon and zest on shrimp. put in a zip lock , gallon size bag and put in frig for at least a few hours. boil jumbo shells as directed till eldente. remove from water, place in 9-13 pan. spoon shrimp mixture into each shell, top with alfredo sauce, grated cheese, and sprinkle bread crumbs. broil in 425 oven for several minutes till lightly browned and bubbly. Delious!

JUMBO SHRIMP STUFFED WITH CILANTRO

Steps:

• Squeeze juice from 1 lemon into a small bowl. Add cilantro, garlic, shallot, 1/4 cup olive oil, salt, and pepper. Combine, and set aside.
• Using a paring knife, split each shrimp down the back, cutting just enough to expose the vein. Remove veins, leaving shells and tails intact.
• Fill the spaces between the shells and flesh with cilantro mixture.
• Cut second lemon into 8 wedges. Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Arrange 8 shrimp and 4 lemon wedges in skillet; saute until shrimp is pink and opaque, about 3 to 4 minutes per side. Remove from pan, and set aside. Repeat with remaining shrimp and lemon, adding remaining 2 teaspoons olive oil. Pour white wine into empty skillet. Using a wooden spoon, scrape up any cooked-on bits; cook over medium-high heat until reduced by half, about 1 minute. Pour sauce over shrimp, and garnish with cilantro.

JUMBO SHRIMP STUFFED WITH CILANTRO & CHILES

Steps:

• 1. Heat grill to medium-high. Cut a deep slit shrimp, through shell, down ridged back and remove vein. Rinse and pat shrimp dry. Whisk thyme leaves, lime juice, 1 tablespoon of olive oil, 1/2 teaspoon of salt, and black pepper to taste in a shallow glass dish. Add shrimp and refrigerate for 30 minutes.
• 2. Pulse garlic, jalapeno, scallions, remaining 1 tablespoon olive oil, and remaining 1/2 teaspoon salt in a food processor to a coarse paste. Add cilantro and pulse to incorporate. Spoon mixture into slit in shrimp and press to close opening. Lay shrimp on grill and cook for 3 minutes. Turn over, cover, and grill until shrimp turn pink and are slightly firm to touch, about 2 more minutes. Sprinkle with salt and serve.

JUMBO THAI STUFFED SHRIMP

Steps:

• In large bowl mix peanut butter, tamari sauce, honey, ginger, crushed red pepper, green onions, cilantro, carrots and pork.
• In large sauce pan heat sesame oil until very hot.
• Add pork mixture to pan and cook stirring constantly for about 3 minutes or until pork is done.
• In large bowl add angel hair pasta and pork mixture and mix well.
• Cut shrimp down center where it has been deveined and add about 1 tablespoon pork mixture to each shrimp.
• Take one egg roll wrapper and fold in half to form triangle.
• Place shrimp on folded edge with tail dropped past fold, it will stick out the bottom and you can use as handle.
• Fold top down over the shrimp as tight as possible.
• Next fold right side onto shrimp as tight as possible.
• Beat egg in a bowl.
• Cover remaining edge with a small amount of egg mixture to seal edge and fold edge over to the right as tight as possible.
• repeat until out of shrimp or wrappers.
• Cook in deep fryer for 3 minutes.
• Serve with a wasabi sauce if you like spicy and enjoy.

JUMBO SHRIMP STUFFED WITH CILANTRO AND CHILES

Steps:

• Prepare an outdoor grill with a medium-high fire. Without removing the shells, slit about 3/4 of the way through the shrimp down the ridged back and remove the vein. Rinse and pat the shrimp dry. Whisk thyme leaves, lime juice, 1 Tbsp. of the olive oil, 1/2 tsp. of the salt and black pepper, to taste, in a shallow non-reactive bowl or dish. Lay the shrimp, cut side down, in the lime mixture and refrigerate for 30 minutes. In a food processor, pulse the garlic, jalapeno, scallions, remaining 1 Tbsp. olive oil and remaining 1/2 tsp. salt to make a coarse paste. Add the cilantro and pulse just enough to incorporate into the mixture. Spoon the mixture into the opening in the shrimp and close the shrimp. Grill shell side down (to keep from falling out) for 3 minutes. Turn to the other shell side, cover, and grill another 2 minutes or until the shrimp turn pink and are slightly firm to the touch. Sprinkle with salt and serve.

STUFFED JUMBO SHRIMP SCAMPI

Steps:

• 1. Peel Shrimp, leaving shell on tail section. Lay on back. (the shrimp, not you!)
• 2. With sharp knife, split almost through (butterfly cut). De-vein.
• 3. Mix celery, onion and margarine in a 1 quart casserole. Microwave 3 minutes on high or till onion is transparent. Stir in remaining ingredients. Brush shrimp with melted margarine.
• 4. Spoon 1 Tbsp. of mixture into butterflied area of shrimp. Put in baking dish with tail resting straight up on side of dish. Microwave 3 minutes on high or til shrimp are opaque. Don't overcook. Time varies slightly with size of shrimp. Makes 4 servings. 200 calories per serving.

JUMBO STUFFED SHRIMP

Steps:

• Peel and devein shrimp, leaving tails intact; cut a slit almost through back of shrimp, using a paring knife. Open shrimp, and flatten. Bring water to a boil. Add shrimp; cook 1 minute. Drain; place in a shallow pan. Cook onion, green pepper, and celery in 1/4 cup butter in a skillet, stirring often, until tender. Combine crabmeat and next 6 ingredients in a bowl, stirring gently. Stir in vegetable mixture. Top each shrimp with 3 tablespoons crabmeat mixture; sprinkle with paprika. Drizzle 1/4 cup butter over top. Bake, uncovered, at 350 for 20 minutes. Broil 5 1/2 inches from heat (with electric oven door partially opened) 6 minutes, basting twice with pan drippings. Place shrimp on a bed of fluffy Rice *Real lump crabmeat may be used in place of imitation

JUMBO SHRIMP STUFFED WITH CILANTRO & CHILES

Steps:

• Prepare an outdoor grill with a medium-high fire. Without removing the shells, slit about 3/4 of the way through the shrimp down the ridged back and remove the vein that runs down the center. Rinse and pat the shrimp dry. Whisk thyme leaves, lime juice, 1 tablespoon of the olive oil, 1/2 teaspoon of the salt and black pepper, to taste, in a shallow nonreactive bowl or dish. Lay the shrimp cut side down in the lime mixture and refrigerate for 30 minutes.
• In a food processor, pulse the garlic, jalapeno, scallions, remaining 1 tablespoon olive oil and remaining 1/2 teaspoon salt to make a coarse paste. Add the cilantro and pulse just enough to incorporate into the mixture. Spoon the mixture into the opening in the shrimp and close the shrimp. Grill the shrimp shell side down (to keep filling from falling out) for 3 minutes. Turn to the other shell side, cover, and grill another 2 minutes or until the shrimp turn pink and are slightly firm to the touch. Sprinkle with salt and serve.
• Cook's Note: Shrimp cooked in the shells are more intensely flavorful. Leaving the shells on provides a buffer against overcooking, a misfortune many shrimp suffer. Shrimp, even these jumbos, continue to cook once removed from the grill. It's always best to cook them just until opaque and let the delicate shellfish finish cooking off the heat.
• Jumbo shrimp in the shell can be a knife and fork sort of deal unless you're outside and it's summer and you are feeling very relaxed. Serve these with lots of napkins if your crowd is the peel-and-eat type.

STUFFED JUMBO SHRIMP RECIPE

Steps:

• Preheat oven to 400°, center rack. Peel the shrimp, leaving the last shell segment and tail intact. Butterfly down the back, deveining. Open the shrimp flat without tearing through. Place shrimp in a bowl, season lightly with salt and pepper and add a little olive oil. Toss to coat and let rest. Place a sauté pan over medium high heat. Add the butter and oil. When butter foams, add the shallot and garlic and sauté a minute or so. Add a splash of vermouth and let bubble a few moments. Add the crumbs and stir, sautéing until starting to smell toasty. Remove from heat, scrape into a bowl and add the cayenne, oregano and zest. Allow to cool 10 minutes or so. Oil a pie plate or similar round baking dish. Stuff each shrimp with a tablespoonful or so of the crumbs (this is a loose mixture) and place in the prepared pan, tail towards the center. As you add each shrimp you will ultimately end up with a pinwheel effect. Sprinkle any leftover crumbs over the top and drizzle with a little olive oil. Bake until shrimp are cooked through, 12-15 minutes. Serve with lemon wedges.