Baked Stuffed Shrimp Recipe

Prepare filling

Preheat oven to 425°F (220°C). Pat shrimp dry. Butterfly each shrimp by slicing lengthwise along the back without cutting all the way through; open so it can hold filling. In a medium bowl combine chopped scallops or crab, breadcrumbs, melted butter, minced shallot, garlic, parsley, lemon zest, Dijon, salt and pepper. Mix until cohesive but not soggy.

Stuff shrimp

Spoon about 1 tablespoon of the filling into the cavity of each butterflied shrimp and press lightly to adhere. Arrange stuffed shrimp on a baking sheet lined with parchment or a lightly oiled ovenproof dish, seam-side up. Brush or drizzle a little olive oil over the tops for color.

Bake

Bake in preheated oven for 8–10 minutes, until shrimp are opaque and the stuffing is golden on top. If desired, broil 1–2 minutes at the end to brown the topping—watch carefully to avoid burning. Remove from oven and keep warm while finishing sauce and sides.

Reduce shallots and liquids

While shrimp bake, heat a small saucepan over medium heat. Add the minced shallot and the white wine and vinegar. Bring to a simmer and reduce until about 1 tablespoon of liquid remains (about 6–8 minutes).

Mount butter

Lower heat to low. Whisk in the cold cubed butter a few pieces at a time, whisking constantly until incorporated and slightly thickened into a glossy sauce. Do not let the sauce boil once butter is added. Remove from heat, whisk in lemon juice, salt and white pepper. Taste and adjust acidity or seasoning. Keep warm (set pan in a warm water bath if needed) and spoon over shrimp just before serving.

Cook potatoes

Place potato cubes in a pot and cover with cold salted water. Bring to a boil and simmer until very tender, about 12–15 minutes. Drain well and return to the hot pot for 1 minute to evaporate excess moisture.

Whip

Off heat, add butter, warmed milk and cream. Use a potato masher or hand mixer to whip until smooth and fluffy. Season with salt and pepper. Keep warm until plating.

Blanch (optional for bright color)

Bring a pot of salted water to a boil and blanch broccolini 30–60 seconds, then plunge into ice water. Drain and pat dry. (You can skip blanching and cook raw for a firmer bite.)

Sauté

Heat olive oil in a large skillet over medium-high heat. Add sliced garlic and red pepper flakes; cook 30 seconds until fragrant but not browned. Add broccolini, season with salt, and sauté 3–5 minutes until just tender and bright green. Finish with a squeeze of lemon and turn off heat.

Divide whipped potatoes between plates, spoon sautéed broccolini alongside, and arrange 3 stuffed shrimp per plate on top or beside the potatoes. Spoon warm lemon beurre blanc over each shrimp (and a little on the potatoes if desired). Garnish with chopped parsley and a pinch of lemon zest. Serve immediately with lemon wedges.