Conference turris::cooks

    
>     2) Remove all but the gray/green stuff ( or all if you want).
>     3) Fill from head to tail w/ small bay scallops.
    
    
      What do you do with the removed lobster tail?
    
      Peter

    
    Rep .4
    
     Here's my recipe for Baked Stuffed Shrimp,
    
     I usually figure 4 large shrimp per person.
    
     Clean the shrimp by removing the shell but leave on the tail shell
     and slice down the back to remove the black vein. Slice nearly
     through the back but not all the way through. Place the shrimp
     on a buttered oven tray with the sliced back down and spread out.
    
     The stuffing,
    
     Melt 3TBSP butter in a saucepan and saute 2TBSP of finely minced
     shallots or green onions for a couple of minutes don't let them
     brown. You can also add a clove or two of crushed garlic if you
     like I always do. Then add 3TBSP of finely minced mushrooms and
     saute them for a minute or so. These can be anything you have on
     hand but fresh ones are better than canned. Now add the juice of
     one lemon, 3-4 TBSP dry sherry and remove from the heat. Now add
     enough crushed Ritz crackers to absorb all the liquid in pan and
     make a stuffing that isn't too dry or wet. If it will form a ball
     on a spoon without falling apart it's just right. You also want
     to add either about 1/4C of crabmeat or lobster at point. It should
     very well broken up before adding. Forget about the seafood legs
     or any of that stuff for this recipe it better to leave it out
     than add it. 
    
     Place about 1-2TBSP of the stuffing on each shrimp and spoon alittle
     melted butter over the top to help it brown nicely. Bake @400f
     for about 8-10 minutes or until the shrimp just turn pink. Serve
     with a rice pilaf and spinach salad. I would serve a nice dry white
     wine with this either a Calif. Chardonnay or a Macon-Villages from
     France.
    
     -mike
    
     PS: Save any stuffing you have leftover it make a great stuffing
         for just about any fish. One of favorites is to stuff trout
         with it and wrap them in foil and cook them on the BBQ. Just
         freeze it.
    
    
     

    This is my favorite baked stuffed shrimp recipe.  We usually make three
    shrimps per person (eat two for dinner, put the third one into the
    lunch dish for the next day - aren't microwave ovens at work great?)
    
    6 enormous shrimp (get the 6 or 8 per pound size)
    1/2 lb scallops
    some unseasoned breadcrumbs, maybe half a cup or so
    some grate Romano cheese, maybe 1/4 c
    about 1 t paprika
    half a stick of butter, melted (1/4 c)
    some sherry or other white wine (not essential)
    some lemon juice
    
    Peel, devein, wash, and butterfly the shrimp.
    Butter a baking dish.
    Preheat oven to 350 oF.
    Arrange shrimps in baking dish (cut side up).
    Chop up scallops finely and spread over shrimps.
    Mix breadcrumbs, paprika, wine, and cheese into the melted butter - go
    for a reasonable consistency for sprinkling over the shrimps - should
    be fairly moist.  Spread mixture over shrimps.
    Sprinkle a few drops of water on each shrimp to prevent drying out.
    Bake for 20 minutes.
    
    The original of this recipe also had ground-up potato chips in the
    crumb mixture, and wanted you to serve the shrimps with lemon butter
    mixed with Worcestshire sauce and beef broth on top, which we don't
    care for but you might.

    Ive used the following shrimp/scallop/fish crumb mixture for
    years....its attributed to the Gloucester House in Gloucester,Mass
    
    1 1/2 cups bread crumbs (I use crushed milk crackers)
    2 tbs melted butter
    2 tbs worcester sauce
    2 tsp mustard (I use Frenchs)           
    1 tbs parmesian cheese (grated)
    salt/pepper to taste     
    
    Mis all with a fork and use on whatever
    
    Rick