- 12 jumbo shrimps, shelled and deveined
- Water
Stuffing
- 3 tablespoons [45 mL] finely chopped scallops
- 2 ounces [60 mL] Chablis wine
- 2 cups [500 mL] fine cracker crumbs
- 1 teaspoon [5 mL] paprika
- 2 tablespoons [30 mL] finely crushed potato chips
- 2 tablespoons [30 g] grated Parmesan cheese
- 2 tablespoons [30 g] melted butter
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- Preheat oven to 325°F [160°C].
- Mix together all stuffing ingredients.
- Slit open shrimps into the center, being careful not to cut all the way through.
- Stuff shrimps; transfer shrimps into a baking dish.
- Pour in just a little water, so that shrimps do not dry out.
- Bake into preheated oven, for 20 minutes.
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