Baked Stuffed Shrimp Casserole

 

  1 pound large or jumbo shrimp, peeled and deveined (tails on, if preferred)

1 cup panko breadcrumbs

1/4 cup butter, melted

2 cloves garlic, minced

1/4 cup onion

2 tbsp fresh parsley, chopped

1 tbsp lemon juice

Salt and pepper, to taste

1/4 cup white wine or seafood stock (optional)

1/2 tsp paprika

Additional melted butter, for drizzling on top

Directions:

Preheat oven to 375°F (190°C).

Prepare the shrimp: Peel and devein the shrimp, leaving the tails on if desired. Butterfly each shrimp by slicing down the back without cutting all the way through.

Make the stuffing: In a skillet over medium heat, melt butter and sauté garlic and shallots (or onion) until soft. Stir in breadcrumbs, parsley, lemon juice, salt, and pepper. If using, add a splash of white wine or seafood stock to moisten.

Assemble the casserole: Grease a baking dish with butter or olive oil. Spread a thin layer of stuffing on the bottom. Arrange the shrimp on top, cut-side down, and spoon the remaining stuffing over the shrimp.

Add finishing touches: Drizzle the casserole with melted butter and sprinkle paprika on top.

Bake: Place the casserole in the oven and bake for 18–20 minutes, or until the shrimp are opaque and the topping is golden and crispy.

 

Optional broil: For a crispier top, broil for an additional 1–2 minutes at the end of baking.

Shrimp has been on sale quite a bit lately and I love the room sale so I have plenty in the freezer. 

This is one of the many recipes I want to make.