Ingredients
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1 tablespoon butter
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1 1/2 lbs jumbo shrimp, cleaned and deveined, tails left on
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1 stalk celery, diced fine
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1/2 cup butter, melted
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60 Ritz crackers, crushed, do not substitute
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1 tablespoon fresh parsley, chopped
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2 tablespoons marsala wine or 2 tablespoons chicken broth
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2 tablespoons lemon juice
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paprika (to garnish)
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fresh ground black pepper
Instructions
- Preheat oven to 375°F.
- In a small skillet, heat 1 tablespoons butter and saute the celery and garlic for 3-4 minutes on low heat. Do not brown.
- Transfer to a small bowl.
- Crush the crackers with your hands in a plastic bag until just coarse and add to the bowl with the celery.
- Stir in the melted butter, lemon juice, parsley, wine or chicken broth and ground pepper.
- The mixture should be barely wet, enough to hold together. But if too wet add more Ritz crackers, or if too dry add a little more broth.
- Cut almost through the center of each shrimp and flatten out cut side up, pointing the tail section up.
- Spray a glass pie dish with butter spray before placing shrimp on it. Then spray each shrimp with butter spray.
- With your hands mound some of the stuffing and place it on each shrimp.
- Sprinkle with just a little bit of paprika, Don't overdo it.
- Bake at 375F for 12 minutes, then place under broiler for 1 minute to brown top lightly.
- Serve with lemon wedges.