Growing up, this was my favorite dish. My mother would make it for me every year on my birthday.
I can’t believe it’s taken me this long to post the recipe. Here it is:
- Jumbo shrimp. If you’re buying frozen, get the 8-12 pack. Don’t buy the COOKED frozen shrimp as most are tasteless and won’t work with this recipe, anyway. You should plan on at least three shrimp per person. But four is even better.
- Ritz Crackers, about two cups, crushed.
- Butter. Unsalted is best. About one stick. Melted.
- Lemon juice, about 1 tablespoon.
- White vermouth or white wine. About two tablespoons.
- Salt, about 1/4-1/2 teaspoon.
- Pepper, a few shakes or twists of the grinder.
- Garlic powder, just a couple of pinches. Remember, this is very strong and can easily overpower a dish. Use caution.
- Old Bay Seasoning, or paprika. About 1/2 teaspoon.
Thaw shrimp overnight in refrigerator or put in a colander and run cool water over them until they thaw. Peel them, if necessary.
Slice shrimp down the curved back and remove vein if necessary. (Sometimes, the shrimps are already deveined, even in packages that say they are not. If you can’t find a vein, don’t worry about it. If you can’t see it before it’s cooked, you won’t see it after it’s cooked. Removing the vein is aesthetic, not mandatory.) Be sure to make a deep cut so the shrimp are butterflied.
Place on a cookie sheet. Line with parchment paper for easy cleanup.
Brush shrimp with a little of the melted butter and bake at 325 for about 3-4 minutes. Remove from oven. They should not be cooked through yet.
Combine the Ritz Crackers, the melted butter, lemon juice, white wine or white vermouth, salt, pepper, garlic powder and Old Bay Seasoning to make the stuffing.
Spoon a round blob of stuffing over each shrimp and bake until done, about five to seven minutes. The shrimp will be a firm whitish/pink color with red stripes around the edges.
Serve with rice and your favorite greens. I served mine with a bok choy and raisins side dish.