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Creole Baked Stuffed Shrimp with Sausage

From

February/March 2008

In this special-occasion recipe, colossal shrimp are spread open, packed with a buttery stuffing, and baked until the stuffing is crisp and the shrimp are just cooked through. But after preparing several baked stuffed shrimp recipes, we realized that there were two big problems—mushy, bland stuffing and shrimp as chewy as rubber bands. We wanted a baked stuffed shrimp recipe that produced crisp, flavorful stuffing and perfectly cooked shrimp. In our recipe, tasters preferred the sweet flavor of fresh bread crumbs. Toasting the bread crumbs before baking helped ensure a crispy baked stuffing. Butterflying the shrimp allowed us to press the stuffing into the shrimp—as the shrimp contracted in the oven, the stuffing was sealed into place. To make sure our Creole Baked Stuffed Shrimp with Sausage recipe’s stuffing was crispy without overcooking the shrimp, we cooked the shrimp for a longer time at a lower temperature.

Serves 4 to 6

If you can’t find clam juice, chicken stock will work in a pinch. Any sturdy rimmed baking sheet can be used in place of the broiler pan bottom.

Ingredients

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