Baked Stuffed Shrimp with Clams

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Photo courtesy of Gorden's of Gloucester Seafood. Check out their web site.

Very easy to prepare and so good!

More great shrimp recipes. Also check out Purchasing, Deveining, Cooking, Brining, and Etiquette of Shrimp.                                          

1 pound large shrimp, uncooked
3/4 cup soda cracker crumbs (about 18 crackers)
3 tablespoons butter,  melted
1 (6-ounce) can minced clams
2 tablespoons finely chopped fresh parsley leaves
1/8 teaspoon garlic powder
Salt and pepper
1/3 cup sherry (dry or sweet)
Parsley sprigs for garnish
Lemon wedges for garnish

Preheat oven to 350 degrees F. Peel and devein the shrimp, leaving tails on. Using a sharp knife, butterfly shrimp by cutting along the inner curve or underbelly about halfway (almost completely through), 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, salt and pepper to taste. Stuff each of the shrimp with the clam mixture. Arrange the stuffed shrimp in a large baking dish; pour sherry around the shrimp.

Bake approximately 10 to 15 minutes or until shrimp are opaque in center (cut to test). Remove from oven. To serve, arrange shrimp on a serving platter. Garnish with fresh parsley and lemon wedges. Serve warm.

Makes 4 servings.