We’re talking SHRIMP STUFFED SHRIMP!! Inspired by my IMPERIAL CRAB RECIPE, this is a great alternative when good crab isn’t available. You’ll have a hard time choosing which one you like the best!! #seafood, #fish, #tasty

Ingredients:

Makes 2 Servings

1/2 Pound Small Salad Shrimp (fresh if possible, frozen and thawed works too)
1/2 Pound Large Shrimp (U 10 to U 16 Size Works). Purchase Shelled and Deveined, Or You Can Shell and Devein Yourself.
3/4 Cup Mayonnaise
Generous 2 tsp. Dijon Mustard
Generous 2 tsp. Worcestershire sauce
1/2 tsp. Black Pepper
2 tsp. Fresh Lemon Juice
1 Clove Garlic Smashed/Minced
1/2 tsp. Celery Salt
1 1/2 Cup Crunchy Garlic/Butter Bread Crumbs
1 Tbs. Chopped Fresh Parsley
Pinch of Garlic Salt
Paprika To Sprinkle

Directions:

Preheat Oven 375 Degrees F

For Imperial Sauce:

To a medium bowl, add the mayonnaise, dijon, worcestershire sauce, black pepper, lemon juice, garlic and celery salt. Mix well.

Fold in approx. 1 cup breadcrumbs and the parsley.

Thoroughly pat dry small salad shrimp and fold into imperial sauce.

Stir gently and set aside.

For Large Shrimp:
Deshell and devein if necessary. Leave tails on. Pat as dry as possible.
Butterfly shrimpy slicing down the middle almost all the way through.
Place in bottom of gratin dish with tails sticking out.
Dust lightly with garlic salt.
Dollop Imperial shrimp mixture on top of large shrimp.
Sprinkle generously with remaining breadcrumbs
Sprinkle lightly with paprika.

Bake at 375 degrees F. Until large shrimp are opaque.

ENJOY!!