baked stuffed shrimp

A Portuguese Staple- Shrimp Mozambique is a delicious and flavorful way to enjoy shrimp.

Portuguese Shrimp Mozambique Recipe with Rice

31-40 count bag of Medium or Large Shrimp

garlic

unsalted butter

oz white wine or beer

parsley (optional)

lemon wedge

hot pepper sauce

rice (or french fries)

Pat-dry your shrimp to remove excess moisture.

In a large stock pan place melt butter over medium-low heat.

Once the butter is melted place the chopped garlic in to saute until fragrant and lightly golden brown.

Place the shrimp in the pan with the sauteed garlic, and then add the 8oz of beer, the Goya seasoning, lemon juice, pepper sauce, and parsley. Lower heat to low, and simmer for 15 minutes. Shrimp will be translucent and curl up a bit.

This shrimp tastes better the longer it marinades, but you do not want to overcook it.  To reheat, simply microwave, or simmer until it starts to boil.

Our Baked Stuffed Shrimp is tender, perfectly cooked, and bursting with filling that is both moist and flavorful. Make this dish in under an hour!

Baked Stuffed Shrimp

shell-on, uncooked jumbo shrimp (8-12 per pound)

crab meat

clam juice

unsalted butter (1 stick), divided

¼ cup onions, finely chopped

¼ cup celery, finely chopped

white mushrooms, finely chopped

green bell pepper, finely chopped

dry sherry

whole egg, beaten

lemon juice

mayonnaise

cayenne pepper

½ teaspoon Old Bay seasoning

Peel each shrimp but leave the tail piece on and save the shells. Press the shrimp cut down on your cutting board so that the cut opens up flat and the tail curls around over it.

Drain and squeeze the crab meat but do not discard the liquid.

In a medium saute pan, place shrimp shells, crab liquid and the bottle of clam juice and bring to a fast simmer. Cook until the liquid has reduced to two tablespoons. Strain through a fine sieve and discard shells and any sediment. Save reduced liquid.

In the same pan, melt 4 tablespoons of the butter over medium heat and add the onions, celery, mushrooms and green bell pepper and cook for four minutes.

Add the sherry off heat then back on the medium heat burner and cook to evaporate most of the liquid, about two minutes more. Set aside.

Place both crackers in a food processor and process to a fine crumb.

In a large bowl, mix the drained crab meat, the reduced seafood liquid, the cooked butter and vegetables, the cracker crumbs, the beaten egg, lemon juice, mayonnaise, cayenne pepper and Old Bay seasoning and gently toss to combine, trying not to break up the crab meat too much.

Divide this filling by the number of shrimps. Our package had 12 shrimps so after dividing the filling by 12, each ball of filling was about 2 1/3 ounces.

Spray a small casserole dish with kitchen pan spray. The pan should be big enough to hold all stuffed shrimp without them touching each other.

Take a ball of filling and press it onto the inside curl of the shrimp, letting the tail wrap around the top. Repeat for all shrimps, arranging in your prepared casserole dish as you fill.

Melt the remaining 4 tablespoons of butter and drizzle two tablespoons of it over the shrimp tops then bake uncovered for 20 minutes.

As soon as they come out of the oven, drizzle on the remaining two tablespoons of butter.

I cooked this for my Christmas dinner. It was perfect!!  I served it with prime rib for a surf and turf combo. Delicious!!!

Recipe came out great. Served 2 each along side Beef Wellington and asparagus wrapped in prosciutto.  They would have been a hit on their own.  I followed the recipe exactly except I did not have the sherry so I skipped the step completely.  I am wondering if I could have used something else to get a similar flavor?  White wine perhaps?

Thank you for the recipe

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Portuguese Shrimp Mozambique Recipe...

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