These Baked Stuffed Shrimp with Clams are very easy to prepare and so good! This shrimp dish can be used either as an appetizer or a main course. I, personally, love shrimp and have no problem eating shrimp every day. It is high-protein, low-calorie and there are many delicious ways to serve it.
This recipe is similar than the outstanding recipe of The Twin Oaks restaurant in Cranston, RI. The restaurant was famous for their baked stuffed shrimp. The restaurant open in 1933 and is one of Rhode Island’s oldest and largest restaurants.
- 1 pound large shrimp, uncooked
- 3/4 cup soda cracker crumbs (about 18 crackers)
- 3 tablespoons butter, melted
- 1 (6-ounce) can clams, minced
- 2 tablespoons fresh parsley leaves, finely chopped
- 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.