I thought this recipe would be complicated. It wasn’t complicated at all.
I was a little concerned when I was butterflying the shrimp. They seemed to be splitting quite easily. I didn’t see how the stuffing was going to stay where it was placed.
Flattening the shrimp with the mallet helped with the splitting. It broke down the shrimp just enough for them to be a little pliable.
The stuffing has a nice flavor. I ended up dicing the mushrooms. The slices seemed a little to large.
Using the instant onion flakes worked surprisingly well. I think using a raw onion would have made the stuffing a little more difficult to work with. The flakes blend in well and the butter and mushroom juice helped reconstitute them nicely.
When putting the shrimp together, I opted to use some toothpicks to secure the top shrimp to the bottom shrimp. I wanted to make sure that the shrimp did not curl and the stuffing didn’t slide out. Obviously, I removed the picks before serving.
I served the dish with the Horseradish Dressing drizzled over top. It added a nice bit of spiciness to the dish.
My husband loved this recipe. Admittedly, it looked just as good as it tasted, so it makes a great presentation.
STUFFED SHRIMP
12 Large Raw Shrimp
4 Ounce Can Sliced Mushrooms
1/4 Cup Melted Butter
1 Teaspoon Instant Onion Flakes
3/4 Cup Dry Bread Crumbs
1 Tablespoon Minced Parsley
1/2 Teaspoon Salt
Dash Cayenne
1/8 Teaspoon Tarragon
1 Cup Bordeaux White Wine
Wash Shrimp and remove shell, leaving tail intact. Devein. From the underside of the shrimp, with a sharp knife, split the shrimp almost through to butterfly. Place between two layers of wax paper and mash flat with a rolling pin or mallet. Score the shrimp to prevent curling. Combine the mushrooms with their liquid, melted butter, flaked onion, bread crumbs, parsley, salt, cayenne, and tarragon. Place mixture between two shrimps and place them in a shallow baking dish. Pour the wine around the shrimp. Bake in a 350 degree oven until the shrimp are tender and pink, approximately 20 minutes, basting occasionally. Serve hot with lemon wedges and Horseradish Dressing
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