Hockey fans swarm shrimp, so you'll need enough for a crowd. This recipe works for up to 12 guests. Make the shrimp ahead and pop them into the oven between periods so you don't miss a bit of the action.
Ingredients
- 1 cup (250 mL) fresh bread crumbs
- 1 tsp (5 mL) vegetable oil
- 1 onion, minced
- 3 cloves garlic, minced
- 2 stalks celery, finely chopped
- 2 cups (500 mL) chopped mushrooms
- 1/2 tsp (2 mL) each salt, pepper and dried thyme
- 1 egg, beaten
- 1/4 cup (50 mL) minced fresh parsley
- 1-1/2 lb (750 g) jumbo shrimp (about 44), peeled
Steps
- On rimmed baking sheet, toast bread crumbs in 350°F (180°C) oven or toaster oven until golden, 5 minutes. Set aside.
- Brush oil over nonstick skillet; heat over medium-high heat. Sauté onion, garlic, celery, mushrooms, salt, pepper and thyme until onion is softened and liquid is evaporated, about 5 minutes. Let cool for 10 minutes. Stir in bread crumbs, egg and parsley. (Make-ahead: Cover and refrigerate for up to 24 hours.)
- Butterfly shrimp by cutting lengthwise along outside curve almost but not completely through. Devein, if necessary; spread gently in half. Mound heaping teaspoonful (5 mL) stuffing onto each shrimp, pressing gently to adhere. Place, stuffed side up, on greased or parchment paperlined rimmed baking sheet. (Make-ahead: Cover and refrigerate for up to 2 hours.) Bake in 375°F (190°C) oven until stuffing is golden and shrimp are pink, about 15 minutes.
- Tip: To make less, divide the recipe in half and use 1 egg yolk instead of the egg.
