Baked Stuffed Shrimp

It's About Time...

Ever since I was a little girl, I always loved baked stuffed shrimp. I can remember going out with my family to eat and always ordering it, no matter what else was on the menu. Most kids would be all about the mac and cheese or the hamburgers and fries, but not I. Those juicy, rich, melt in your mouth stuffed shrimp always won! My love has not changed over the years. Yes I do order many other things on the menu now, but whenever I'm unsure of what to get, I always go right back to my favorite.

Believe it or not, this is the first time I have ever cooked them at home myself. My dad actually had a killer recipe but unfortunately never wrote it down or shared it with anyone before he passed. So I looked on-line and found a few recipes that sounded good; then I combined and tweaked them to my liking. I think the end result turned out great. I did lower the fat in the recipe a bit by halving the butter and subbing part with olive oil, but if you want the full fat effect of that buttery richness, by all means go for it!

Baked Stuffed Shrimp
serves 4-5

• 40 Ritz crackers (one sleeve, plus 5 more), crushed
• 1 sleeve Pepperidge Farm Golden Butter crackers, crushed
  
• 1 tablespoon garlic powder
• Dash of pepper
  
• 1 1/2 stalks celery, finely chopped
• 1 medium shallot, finely chopped
• 4 T extra virgin olive oil, divided use
  
• 5 T butter, melted, divided use
• 1/4-1/2 teaspoon Worcestershire sauce
• Zest from 1/2 lemon
  
• Juice from 1 1/2 lemons
• 3 T fresh flat leaf parsley, finely chopped
  
• 2 T dry white wine
• Approximately 2 T water
  
• 20 jumbo shrimp, with tails

1. Preheat oven to 375 degrees F.
2. Spray a large baking dish with cooking spray. Set aside. Make a cut along the length of the back of each shrimp and remove peel and vein. Cut just deep enough to open the shrimp to lay flat.
   
3. Sauté celery and shallot in 1 tablespoon of olive oil over medium heat for 5 to 10 minutes, stirring frequently, until soft and opaque. Remove from heat and set aside.
   
4. In a medium bowl, mix crushed crackers, garlic powder, parsley and pepper. In a small bowl, blend 4 tablespoons butter, remaining 3 tablespoons olive oil, lemon zest and Worcestershire sauce. Add lemon juice and white wine to a 1/2 cup measuring cup; add up to 2 tablespoons of water until full. Mix into the blended butter; add to the the cracker mixture. Add the celery and shallots. Stir until mixture holds together.
5. Set shrimp backs down in the prepared baking dish. Place heaping tablespoons of the cracker mixture on top of each, pressing with fingers to secure. Drizzle the remaining tablespoon of butter over the top of the shrimp.
   
6. Bake shrimp 15 to 17 minutes or until they are opaque. Remove from oven and set broiler to low. Place shrimp under broiler for 2-3 minutes or until stuffing is golden brown.
7. Transfer to a serving platter. Squeeze some lemon on top if desired. Enjoy!

Linguine with Shrimp and Lemon Oil

Flavorful and Healthy!!
What a great combination.

I love it when a recipe packs a healthy punch along with a fist full of flavor. Wow. I didn't mean to be so violently graphic, with punches and fists. HAHA. I guess this recipe just brings it out. Maybe its the tangy lemon or the peppery arugula. Whatever it is, you can thank Giada. She came through again with another winner!

Linguine with Shrimp and Lemon Oil
by Giada DiLaurentiis

For the lemon oil:
1/2 cup extra-virgin olive oil
1 lemon, zested

For the pasta:
1 pound linguine pasta
2 tablespoons olive oil
2 shallots, diced (I used one choppe leek)
2 garlic cloves, minced
16 ounces frozen shrimp (I used cooked shrimp)
1/4 cup lemon juice (about 2 lemons)
1 lemon, zested
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 ounces arugula (about 3 packed cups)
1/4 cup chopped fresh flat-leaf parsley

For the lemon oil:
Combine the olive oil and the lemon zest in a small bowl and reserve.

For the pasta:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.

Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots (or leek) and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. (I only heated mine through for about 2 minutes and that may have been too long.) Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add the chopped parsley to the pasta and toss to combine. Serve immediately.