Stuffed Shrimp

(“Gamberi Ripieni” – “Ammaru Chinu”)

 

Stuffed shrimp is a very elegant and festive dish, impressive in the presentation and flavor, not so hard to fix and very successful with your guests. 


In this preparation colossal or jumbo size “under 10” count are preferred, the large “12 to 15” count is a good alternative.
Serve 3 jumbo or 4 large shrimp per person.

 

                         

 


 

If fresh shrimp are available, they are preferred, or buy frozen with the shell because the cooked stuffed shrimp are juicier, tastier, and their texture more delicate.
As I have said it is little messy but shrimp cooked with shell retain a special flavor that is lost when shrimp are peeled before cooking.
When preparing stuffed shrimp at Joe’s Focacceria of Avenue “U”, in Brooklyn, we prepared them shelled (without the shell), because easier to eat with knife and fork. 
If possible buy deveined shrimp with shell, because it will facilitate the task to butterfly them for stuffing.

 

SERVES 4

 

INGREDIENTS

  • 1½ lb. of shrimp (approximate)

For the Stuffing

  • 2 hard boiled eggs
  • ½ cup of olive oil
  • 1 small onion finely chopped
  • 2 cloves of garlic finely chopped
  • 1½ cup of fresh bread crumbs without the crust
  • 2 tablespoons of chopped parsley
  • Pinch of oregano (optional)
  • 1 lemon
  • 1 teaspoon of sugar (optional)
  • Salt and pepper to taste

 

PREPARATION

Rinse shrimp with running water, remove shell leaving the tail on, butter-fly and devein.
To butterfly shrimp, after removing the shell (leave the tail on) slice cutting from head to tail crosswise. Do not split shrimp completely through, at the same time cut it enough to open and press it down into a butterfly shape. Devein and to avoid that they curl during cooking, make a few cross slits on the shrimp. Rinse again under running cold water, place in a colander to drain and refrigerate until ready to use.
In a sauté pan, over a medium heat, place 3 tablespoons of olive oil, the onion and cook until translucent. Add garlic and cook for 1 minute; add the fresh bread crumbs and turn for 3 minutes.  Remove from heat, add and blend in the chopped parsley and a pinch of oregano (optional).
Peel and roughly chop the eggs, add and stir into the stuffing with the juice of the lemon and the teaspoon of sugar (optional).
Taste for salt and pepper. If it’s too dry add some olive oil.
Stuff each shrimp with the mixture and place in a lightly greased baking dish.
Sprinkle some olive oil on top and bake at 425 degrees for 15 to 20 minutes, or until shrimp turn pink and the stuffing is light golden in color.
Remove the shrimps to a serving dish and garnish with parsley sprigs and lemon wedges.