Shrimp Aragonate, baked stuffed shrimp

Lynnda Cloutier


This is another from Entertaining with the Sopranos. They know how to cook!


★★★★★ 2 votes



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1 cup fresh bread crumbs made from italian or french bread, with the crusts removed
1/3 cup chopped fresh flat leaf parsley
one large garlic clove, finely chopped
salt and pepper
about 1/4 cup olive oil
1 1/2 pounds large shrimp, shelled and deveined
two large lemons, cut into wedges

How to Make Shrimp Aragonate, baked stuffed shrimp


  • 1preheat the oven to 450°. Oil a large baking pan.
  • 2In a medium bowl, mix the bread crumbs, parsley, garlic, and salt and pepper to taste. Stir in 1/4 cup oil or just enough to moisten the crumbs.
  • 3Arrange the shrimp in the pan in a single layer curling each shrimp into a circle. Spoon a little of the bread crumb mixture onto each shrimp.
    Bake until the crumbs are browned and the shrimp are cooked through when cut into thickest part, about 10 minutes
  • 4Serve hot or at room temperature with lemon wedges. Serves six.

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About Shrimp Aragonate, baked stuffed shrimp

Course/Dish: Fish, Seafood

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