Baked Stuffed Frozen Shrimp With Canned Mushrooms:
When I was growing up, having baked stuffed shrimp for dinner meant one thing and one thing only; it was Christmas at my grandmothers house. When I asked my mother for my grandmothers recipe a few years ago, the recipe she gave me was hand written and had splotches of butter all over it (apple doesn’t fall far from the tree). Having never attempted to make baked stuffed shrimp before, I figured I would need to change a lot of things about it. You know, bring it up to the times. But I have to admit, I did nothing of the sort! It was still just as dreamy as I had remembered it being when I was a child sitting at grandmama’s table.
That being said, times HAVE changed. With the pandemic going on, people aren’t going to the grocery store as often to get fresh seafood. And with unemployment at an all time high, many people cant afford it. I set out to make a copy-cat recipe from my grandmothers using frozen and shelf stable food. I did 2 different batches, both using frozen shrimp but each one differing by using frozen scallops in one and canned mushrooms in the other. (Finally a recipe where you can use those canned mushrooms you impulse bought when you were stocking up your pantry!)
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If you can find frozen or fresh scallops, great! But if not, I encourage you to bust out those canned mushrooms! The texture is VERY similar, and my husband had no idea they were two different batches!
Baked Stuffed Frozen Shrimp With Canned Mushrooms
- 1 pound frozen shrimp, thawed
- 1 4 oz can of mushrooms
- 1 roll vegetable flavored Ritz crackers (original works too!)
- 1/4 cup chopped parsley
- 1 medium onion, minced
- 1 clove garlic, pressed or minced
- 2 tbsp lemon juice
- 1/4 cup melted butter
- 2 tbsp powdered parmesan
- 1 tbsp olive oil
- Preheat oven to 350 degrees.
- After shrimp are safely thawed, peel and devein the shrimp, leaving the tail intact. To butterfly them, make a slit along the back side. Since these shrimp were previously frozen, I found that they stood up better when I slit completely through them and spread the two sides out on the baking dish. (they will be completely floppy and lifeless…the stuffing will keep them up)
- Place shrimp on a greased foil lined baking sheet.
- Chop onions and canned mushrooms until minced (very finely chopped)
- Add 1 tbsp olive oil to a warm skillet and add onions and mushrooms . Cook until translucent, about 8 minutes. Add garlic at the end and stir for about 60 seconds.
- While onions/mushrooms are cooking, crush the Ritz crackers with your hands over a separate bowl until a fine powder forms.
- Add the onions/mushrooms and garlic to the bowl. Toss in parmesan, lemon juice, parsley and melted butter. Mix to combine.
- Form the mixture into little balls and place on top of butterflied shrimp, so the tail of the shrimp is resting on top of the ball.
- Cook in oven for 12 minutes, sprinkle with parsley and enjoy!
- To make this a mostly pantry stable and frozen food recipe, I used a squeeze bottle of organic lemon juice instead of a real lemon, canned mushrooms, frozen shrimp, sleeve of Ritz crackers and powdered parmesan. If you have access to the real stuff, use it!
- As I mentioned in the recipe, the thawed frozen shrimp are going to be extremely floppy and lifeless after you butterfly them. Don’t give up! Once you place the ball of stuffing in them and cook them, they will hold their shape well
- If you are using frozen or fresh scallops instead of mushrooms, insert them at the same step when you mix the mushrooms with the onions. Everything else is the same.
Did you like my ‘Baked Stuffed Shrimp With Canned Mushrooms’ recipe? If so, go check out my Easy Chicken Piccata recipe!
This easy chicken piccata recipe is lemony, creamy and full of flavor! Lightly dredged chicken is seared until golden brown, and all of the chicken bits in the pan are scraped up to flavor the savory lemon butter sauce. Crispy briny fried capers are tossed over the top for a salty crunch with every bite. …
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