twin oaks baked stuff shrimp
Opened in Cranston, R.I. in 1933, Twin Oaks is a R.I. institution! 650-seats strong, they serve more than a half million meals a year! This recipe is not only served at Twin Oaks, but all over R.I. Add alittle bit of crab to the stuffing if you wish and always serve Baked Stuffed Shrimp with drawn melted butter! Can be served as it or as it is in R.I., as "surf & turf" (filet migneon and baked stuffed shrimp).
prep time
15 Min
cook time
15 Min
method
---
yield
16-20 serving(s)
Ingredients
- 5 pounds fresh jumbo shrimp (5-6 shrimps per person or 3 if serving with steak)
- 2 pounds butter
- 1 clove garlic, chopped
- 2 tablespoons fresh parsley, chopped
- 1 3/4 pounds round buttery crackers, ground fine (such as ritz)
- 1/4 pound fine breadcrumb
How To Make twin oaks baked stuff shrimp
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Step 1Peel the shrimp, split the underside, and remove the black vein.
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Step 2In a large saucepan, melt the butter over medium-high heat.
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Step 3Add garlic and saute for 5 minutes until lightly browned; do not allow to burn (becomes bitter).
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Step 4Add parsley, cracker crumbs and bread crumbs (crab if you wish); mix well.
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Step 5Preheat oven to 400 degrees.
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Step 6Place the shrimp, standing tail upright with unslit side down, in a casserole dish.
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Step 7Place a spoonful of stuffing mixture into the slit underside of each shrimp.
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Step 8Bake 15 minutes.
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Step 9Serve immediately with a side of melted butter for dipping.
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