Texas Stuffed Shrimp

By Cindy Wennin

Vacations and longer days. It’s summer. A time for beaches, sunshine and seafood.

And the Lone Star State has plenty of all three.

But seafood is sometimes overlooked in Texas agriculture. It’s a smaller business, but it packs a punch in the flavor department.

And did you know Texas is home to its very own farm-raised shrimp? Look for it at your local grocery store!

Grilled. Fried. Baked. Or my personal favorite—stuffed shrimp. It’s great for a small party, weeknight supper or a good time on the patio.

Bringing you the taste of the coast straight to your dinner table. Without all the extra sand.

For this week’s recipe, you can buy Texas farm-raised shrimp peeled and deveined. Or you can buy them intact and peel and devein them yourself.

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To make the stuffing, you’ll need:
1 medium roasted jalapeño, seeded and finely chopped (optional)
1 clove garlic, finely minced
1 ¼ c. Panko bread crumbs
¼ c. sour cream
2 tbsp. butter, softened
1 egg
2 tbsp. water
2 tbsp. fresh, chopped parsley
¼ tsp. fresh, ground black pepper
½ tsp. seasoned salt[/wpcol_1half] [wpcol_1half_end id=”” class=”” style=”vertical-align:text-top;”]

You will also need:
16-20 medium or large Texas farm-raised shrimp
2 tbsp. olive oil
1-2 fresh lemons, sliced
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Preheat your oven to 375 degrees F.

If you purchased peeled and deveined shrimp, you’re two steps ahead! If not, you’ll need to peel and devein the shrimp. You can either remove the tails or leave them on. I prefer to leave the tails on. It makes for a nicer presentation.

Next, you’ll need to butterfly the peeled and deveined shrimp in preparation for the stuffing. Take a small, sharp knife and cut about halfway through the hump on the back of the shrimp. But don’t cut all the way through. Then, open the back of the shrimp and place the cut side down. The tail should stand up, giving you a bed for your stuffing.

Add the roasted, seeded and finely chopped jalapeño, finely chopped garlic, Panko bread crumbs, sour cream, butter, egg, 2 tablespoons water, chopped parsley, salt and pepper to a small mixing bowl. To ensure your garlic and jalapeño are thoroughly distributed throughout the stuffing and completely cooked, make sure the jalapeño and garlic are finely-chopped. You can also use a garlic press for both of these ingredients.

Mix these ingredients well. Your stuffing should be moist enough to form a ball and look similar to this:

Now for the assembly. Each shrimp will hold about a tablespoon of stuffing. I used a measuring spoon to scoop the stuffing.

Form a ball of stuffing and place it on the bed of the shrimp. Press the stuffing down slightly to ensure it doesn’t shift and roll off the shrimp when they are placed on the baking sheet or removed after baking.

Oil a baking sheet with 2 tablespoons of olive oil. Or you can line the baking sheet with parchment paper. Your preference. Then, place the prepared shrimp on the oiled or lined baking sheet.

Bake the shrimp in a 375-degree F. oven for 15-20 minutes or until the stuffing just begins to brown. Don’t overcook the shrimp. If overcooked, they’ll be dry, rubbery and tough. Remove the shrimp from the oven once they begin to brown.

Serve with a slice of lemon.

Have fun with the presentation, because it’s a dish your family and friends will love. And it’s raised right here in Texas. From all of us at Texas Table Top, enjoy!

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Recipe: Texas Stuffed Shrimp

Summary: Texas farm-raised, stuffed shrimp with a twist.

Ingredients

Instructions

Preparation time (duration): 60 minutes

Preparation time (duration) using peeled and deveined shrimp: 15 minutes

Baking time (duration): 0 hour(s), 15-20 minutes

Number of servings (yield): 4-5

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