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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is amazing, moist, delicious and a family favorite. We have it every year for Christmas dinner. Each of us eat a half dozen or more, so make lots! I have had a few questions about this recipe - so I have updated it! My mother suggests shrimp that comes 16 to 20 per pound. It really is delicious and hopefully the changes I made will improve it for everyone! Ingredients:
1 lb extra-large shrimp (not the easy peel! 16-20 per lb) |
3/4 cup oil |
1/2 teaspoon salt |
1 garlic clove, minced |
1/4 cup butter |
1/2 teaspoon pepper |
1/2 teaspoon basil |
1/2 teaspoon tarragon |
1 cup onion, finely chopped |
3/4 cup fresh breadcrumb (soft, not dry) |
2 tablespoons butter, melted |
2 tablespoons sour cream |
Directions:
1. Preheat oven to 350 degrees.
2. Shell and devein shrimp, leave on tail.
3. In a 9 x 12 baking dish (this is what you will cook the shrimp in) combine the oil, garlic, salt, 1/4 cup butter and pepper.
4. Heat in the oven for 5 minutes.
5. Prepare stuffing: mix the basil, tarragon, onion, bread crumbs, 2 T. melted butter, 2 T. sour cream (I don't measure the sour cream too closely - add enough so the stuffing is fairly moist) and a pinch of salt.
6. Split shrimp and put a scant teaspoon of stuffing in each.
7. Lay in a single layer in the pan (that has oil, melted butter etc in it waiting for the shrimp!).
8. Baste with the liquid in the pan.
9. Enjoy!
10. Cover with foil and bake 20 minutes or so until the shrimp are done.
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