Linda's New England Baked Stuffed Shrimp Recipe

"This is one of my favorite dishes. Quick delicious and tasty enough to serve to company anytime! Sometimes I pour extra melted butter with some malt or apple cider vinegar mixed in, over the top of the shrimp before serving. It gives it a very nice flavor!"

Ingredients

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1 pound fresh shrimp (large shrimp, deveined, body shelled but keep shell on tail, until you eat them, butterflied so they can stand in the baking dish)
112 grams Ritz crackers (1 sleeve, 37 crackers))
1/2 cup melted margarine

1 lemon, whole (cut in half)
Salt and pepper, to taste

Nutritional

Serving Size: 1 (222.6 g)
Calories 408.3
Total Fat - 24.6 g
Saturated Fat - 5 g
Cholesterol - 166.1 mg
Sodium - 914.3 mg
Total Carbohydrate - 28.3 g
Dietary Fiber - 2.3 g
Sugars - 1.3 g
Protein - 19.7 g
Calcium - 94.7 mg
Iron - 1.3 mg
Vitamin C - 28.2 mg
Thiamin - 0.3 mg

Step by Step Method

Step 1

Place shrimp, tails up, in a glass baking dish, big enough to hold all. I use individual baking dishes, single serving size, and put 4 shrimp in each dish.

Step 2

Crush crackers, and put them in a bowl.

Step 3

Add the melted margarine to the crackers, and squirt in some lemon. Mix well.

Step 4

Add salt and pepper, to taste.

Step 5

Put cracker crumbs all over the top of the shrimp, and squeeze some more lemon over top, depending on how much you like lemon. I love lots, the more the better!

Step 6

Bake in a 350 degree F oven, for 30-40 minutes, or until cracker crumbs are golden brown.

Step 7

Serve with lemon wedges.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

Make sure to buy fresh shrimp for this recipe - frozen shrimp will not work as well.
For a richer flavor, use butter instead of margarine in the cracker mixture.

Ingredient substitutions

Substitute olive oil for the melted margarine - Olive oil is a healthier alternative to margarine as it is a natural oil, and contains healthy fats and antioxidants. It also has a more subtle flavor, which allows the flavors of the other ingredients to shine.
Substitute Panko breadcrumbs for the Ritz crackers - Panko breadcrumbs are a lighter and crispier alternative to Ritz crackers, and will give the dish a more crunchy texture.

Variations

Garlic Butter Variation Replace the margarine with garlic butter and add 1 tsp of garlic powder to the cracker crumb mix. Bake as usual.

Serve with

Roasted Asparagus with Garlic and Parmesan Cheese:

This simple side dish pairs perfectly with Linda's New England Baked Stuffed Shrimp. The asparagus is roasted with garlic, olive oil, and Parmesan cheese, giving it a savory, slightly nutty flavor that complements the seafood. The Parmesan cheese also adds a nice crunchy texture to the dish. Plus, it's quick and easy to make, so it's perfect for busy weeknights!

Lemon Garlic Roasted Potatoes: This easy side dish is the perfect accompaniment to Linda's New England Baked Stuffed Shrimp. The potatoes are roasted with garlic, olive oil, and lemon juice, giving them a bright, citrusy flavor that complements the seafood. The potatoes also have a nice crunchy texture, making them a great contrast to the asparagus. Plus, they're quick and easy to make, so they're perfect for busy weeknights!

FAQ

Q: What type of crackers should I use?

A: Ritz crackers are best for this recipe, but you can also use any other type of buttery cracker.

Q: How long do I bake the crackers?

A: Bake the crackers for about 15 minutes or until they are golden brown. Check them regularly to make sure they don't burn.

Fun facts:

The dish is named after Linda, a New England native who first created the recipe in the late 19th century. It has since become a staple in many New England households.

The dish is said to have been served to President John F. Kennedy during his visit to Massachusetts in the 1960s. He was said to be a fan of the dish and even requested it for his visits to the area.