Seagrass, I've made this one a number of times and it is always well received. Great as a first course for a diner party.

Ann

Home Cookin Chapter: Recipes From Thibeault's Table

Dan's Baked Stuffed Shrimp
==========================
18 jumbo shrimp (about 2 pounds), shelled, leaving tail and connecting shell segment intact
2 tablespoons unsalted butter
1/4 teaspoon paprika

Garnish: chopped fresh parsley leaves
Accompaniment: lemon wedges

Preheat oven to 375°F. and butter a large baking dish.

For stuffing
1 cup chopped mushrooms (about 1/4 pound)
3 tablespoons minced onion
2 tablespoons minced celery ribs
1 tablespoon minced garlic (about 3 cloves)
3 tablespoons finely chopped fresh parsley leaves
3 tablespoons unsalted butter
1/2 pound lump crabmeat, picked over
1/2 cup chicken broth
32 Ritz crackers (about two thirds of a 12-ounce package), crushed into coarse crumbs
. Make stuffing:
In a large heavy skillet cook mushrooms, onion, celery, garlic, and
parsley in butter over moderate heat, stirring occasionally, until
softened and liquid mushrooms give off is evaporated. Add scallops or
crabmeat and cook over moderately high heat, stirring, 3 minutes. Stir
in broth and cracker crumbs and remove skillet from heat.

Butterfly shrimp by cutting lengthwise along inside curve, almost
completely through. Split open shrimp and devein. Mound about 2
tablespoons stuffing onto each shrimp, pressing gently, and put shrimp,
stuffed sides up, in baking dish. Melt butter and drizzle over shrimp.
Sprinkle shrimp with paprika and bake 20 minutes, or until stuffing is
golden.

Garnish shrimp with parsley and serve with lemon wedges.

Serves 6.

Servings: 4

Exported from Home Cookin 5.2b (www.mountain-software.com)

Not quite the same but an interesting idea is down on page 21 of this thread.

Here is a link that might be useful: Woodie's daughter's shrimp

Thank you both. I am still trying to locate my recipe. There was no cheese or meat in it, but that sounds really good. Ann's recipe is similar and I might try that, but there were no mushrooms or really any other vegetables in the stuffing except maybe some shallots.

I am ususally very conscientious about putting my tried and true recipes in a recipe box. Guess I will have to move my computer a little closer to the action and start putting stuff on a disc. I hate to hear my husband say "I told you so"...

seagrass