Twin Oaks Baked Stuff Shrimp

star pooley


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).


★★★★★ 1 vote

15 Min
15 Min


  • 5 lb
    fresh jumbo shrimp (5-6 shrimps per person or 3 if serving with steak)
  • 2 lb
  • 1 clove
    garlic, chopped
  • 2 Tbsp
    fresh parsley, chopped
  • 1 3/4 lb
    round buttery crackers, ground fine (such as ritz)
  • 1/4 lb
    fine breadcrumb

How to Make Twin Oaks Baked Stuff Shrimp


  1. Peel the shrimp, split the underside, and remove the black vein.
  2. In a large saucepan, melt the butter over medium-high heat.
  3. Add garlic and saute for 5 minutes until lightly browned; do not allow to burn (becomes bitter).
  4. Add parsley, cracker crumbs and bread crumbs (crab if you wish); mix well.
  5. Preheat oven to 400 degrees.
  6. Place the shrimp, standing tail upright with unslit side down, in a casserole dish.
  7. Place a spoonful of stuffing mixture into the slit underside of each shrimp.
  8. Bake 15 minutes.
  9. Serve immediately with a side of melted butter for dipping.

Printable Recipe Card

About Twin Oaks Baked Stuff Shrimp

Course/Dish: Fish Seafood

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