This delicious and impressive appetizer is perfect for holiday gatherings, a dinner party, or cocktail party. I’ve been known to eat it as an entree with a side salad. Perfectly succulent shrimp with a buttery herbaceous stuffing, with sweet roasted grape tomatoes, topped with bright lemon juice, this recipe is an elegant crowd pleaser. Perfect as an appetizer for entertaining as well as a meal for two.
2 pounds jumbo shrimp, raw, in the shell
3 tablespoons olive oil
2 tablespoons white wine
salt and black pepper
1 1/2 sticks butter, room temperature
4 cloves garlic, minced
2 large shallots, minced
3 tablespoons fresh parsley, minced
1/4 teaspoon crushed red pepper flakes
zest and juice of 1 lemon
1 egg yolk
1/3 cup plain breadcrumbs
1/3 cup panko bread crumbs
1/2 cup grape tomatoes
Lemon wedges, as garnish
Preheat the oven to 425 degrees. Peel and devein the shrimp, leaving the tails on.
Place the shrimp in a mixing bowl or ziplock bag and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Set aside while you make the stuffing mixture.
In a small bowl, mash the softened butter with the garlic, shallots, parsley, red pepper flakes, lemon zest, lemon juice, egg yolk, breadcrumbs, panko, salt and pepper to taste, and mix until combined. I use a mixture of regular bread crumbs and panko breadcrumbs because I feel that the plain crumbs give body to the stuffing, while the panko gives wonderful crunchy texture. Of course, use whatever you have.
In a baking dish, arrange the shrimp in a single layer, on their sides. Pour the remaining marinade over the shrimp.
Spoon the stuffing mixture into the inner crescent of the shrimp. The shrimp will surround the stuffing, while the stuffing will infuse the shrimp with all the flavors.
Scatter tomatoes around the dish.
Bake for 10 to 12 minutes until hot and bubbly.
Broil for 1-3 minutes to brown the stuffing.
Serve with lemon wedges.