Baked Stuffed Shrimp Recipe

Salvador Said:

What goes good with grilled shrimp and steak?

We Answered:

Vegetable-Stuffed Portobello Mushrooms
1 cup balsamic vinegar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
4 large portobello mushrooms, wiped clean
and stems removed
2 tablespoons olive oil
1 small eggplant, peeled and diced
1 cup frozen spinach
1/2 cup shredded mozzarella cheese
2 plum tomatoes, diced
1 (6 ounce) jar artichoke hearts in brine, drained and chopped
1/4 cup grated Parmesan cheese

1. Stir the balsamic vinegar, garlic powder, and onion powder together in a small bowl until blended. Place the mushrooms into a large resealable plastic bag. Pour in the balsamic vinegar mixture, seal bag, and turn gently to coat mushrooms evenly with marinade. Place in refrigerator for 1 hour.
2. Place the olive oil into a skillet, and heat over medium-high heat. Stir in the eggplant and spinach; cook and stir until eggplant turns golden brown, about 5 minutes.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x13 inch baking dish.
4. Remove mushrooms from marinade, shake off any excess, and discard marinade. Place mushrooms in prepared dish, top side down. Spoon the eggplant and spinach mixture evenly over the mushrooms. Sprinkle with mozzarella cheese. Divide the tomatoes and artichoke hearts evenly between the mushrooms. Top each mushroom with Parmesan cheese.
5. Place in preheated oven, and bake until the cheese melts, about 12 minutes. Serve hot.

Jim Said:

Does anyone have the recipe for Bubba Gump's "I'm Stuffed!" Shrimp?

We Answered:

ingred.

1 lb large shrimp, shelled and deveined

salt

1 cup shredded zucchini

1/3 cup minced red pepper

1/4 cup dried bread crumbs

dash ground red pepper

1 egg

2 tbsp butter, melted

2 tbsp dry sherry

1 tbsp lemon juice

1 6-ounce package goat cheese

2 tbsp minced pecans

lettuce leaves for garnish

direction

1. Cut each shrimp along center back, three-fourths through; spread open; lb lightly to flatten. Sprinkle lightly with salt.

2. Squeeze zucchini to remove excess moisture. Mix zucchini, red pepper, bread crumbs, ground red pepper, egg, and 1/2 teaspoon salt. Spoon some mixture along center back of each shrimp. Fold shrimp over filling; place in 13" by 9" baking dish.

3. Mix butter, sherry and lemon juice; pour over shrimp. Cover baking dish with waxed paper and cook at MEDIUM HIGH (70% power) 6 to 8 minutes just until shrimp turn pink.

4. Cut cheese into 8 slices; coat lightly with pecans. Cook at MEDIUM (50% power) 1 to 2 minutes to soften cheese slightly. Arrange shrimp and cheese on platter: pour butter mixture over shrimp; garnish.

Adrian Said:

Will this work for chicken breast?

We Answered:

it all sounds great. i don't really think you need to change anything up, but then again if you experiment a little maybe you can come up with a whole different flavor on things. maybe a new menu? it sounds to me like it would work great for chicken. but don't forget to explore!!!

Victoria Said:

Seeking recipe for item off Chinese buffet?

We Answered:

The mayonnaise shrimp is a variation of Walnut Prawn that's often served in Chinese restaurants which uses mayo.

The crab mixture sounds good, but not sure what that is. Any name for that?

From the link below: To be honest, you can skip the honey and just use only the sweetened condesened milk and mayo, but you may want to try the recipe as is and change it the second time around.

Honey Walnut Prawns
This popular recipe, also known as Honey Walnut Shrimp, is found in both western and Hong Kong restaurants.

INGREDIENTS:
1 lb of large or medium shrimp, peeled and deveined
1/2 cup walnuts
5 cups water
1 cup sugar
2 cups oil
1/2 cup cornstarch
1/2 cup egg whites
2 Tbs honey
3 Tbs mayonnaise
1 Tbs fresh lemon juice
1/2 Tbs condensed milk
1/2 cup oil

PREPARATION:
Rinse walnuts, then boil in 5 cups water, continually changing water until clear.
When clear, boil with sugar until sugar dissolves.
Heat 2 cups oil until almost smoking, then deep fry walnuts until they're shiny and brown, no longer golden.
Place walnuts on cookie sheet, let cool.
Mix cornstarch and egg whites together to form a thick, sticky texture and mix well with Shrimp.

Set aside. Mix honey, mayonnaise, lemon juice, and condensed milk in a medium bowl until smooth. Heat oil until boiling, then deep fry the shrimp until golden brown.
Drain, then fold in honey mayonnaise mixture. Mix well, sprinkle with walnuts, and arrange on platter.

Guy Said:

looking for recipe please help?

We Answered:

http://search.yahoo.com/search;_ylt=A0oGâ€¦

Terri Said:

Looking for oriental recipe called seafood bake.?

We Answered:

4 lb Chicken-serving size pieces
1/4 c Sake plus 2T
2 tb Soy sauce
5 3/4 c Chicken stock
16 Clams little neck in shell
1 tb Minced ginger
1 c Onions, green, chopped
3 c Rice short grain uncooked
1/4 c Cilantro leaves chopped
1 tb Szechuan Chili Sauce
1 lb Shrimp whole, raw
1/2 ts Saffron threads crushed
1 1/2 lb Mussels in shell
1/4 c Oil, olive plus 2T
1 1/2 tb Garlic minced
1/4 lb Sausage, Chinese pork
1 c Snow peas julienned

Shell, devein and butterfly the shrimp. Scrub mussels and clams and soak in several different changes of water until needed. Cut chinese sausage in thin diagonal slices and steam, 15 minutes. Pre-heat the oven to 350/F. Combine the chicken, chili sauce and 2 T of the sake in a bowl-set aside. Combine shrimp, 1 T of the soy sauce and 1 T of the sake in another bowl and set aside. Dissolve the saffron in some of the chicken stock and set aside. Heat 1/4 cup of the olive oil in a large skillet: medium high heat. Add chicken pieces a few at a time, cook until browned on each side. Set aside untill all are browned.
Pour off fat from skillett then add remaining (2T) olive oil, garlic and gingerroot. Cook for 1 minute then add green onion and cook 30 seconds more. Now add the steamed sausage and cook 1 more minute then add the rice and stir until it is all coated. Pour in the chicken stock, dissolved saffron, remaining 1/4 cup of sake and remaining 1T soy sauce. Bring to a boil and cook over medium heat for 10 minutes. Add the snow peas, shrimp and chicken pieces and cover with rice mixture. Arrange clams and mussels on top, sticking up so they will open. Bake uncovered at 350/F for 30-40 minutes or until clams and mussels are open. Sprinkle the cilantro over the top and serve from the pan together with green salad and crusty bread.

Baked Stuffed Shrimp Recipe

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