- 12 – U10 Shrimp or Extra Colossal Shrimp, thawed
- 1 lb. sea scallops (cut into quarters)
- 1 lb. (16/20) shrimp, thawed, cut into thirds (for stuffing mix)
- 1 cup fresh crab meat (optional)
- ¼ cup sherry
- 1 bag (10 ounces) Aleia’s Gluten Free Savory Stuffing
- ½ onion medium dice (about ½ cup)
- 2 ribs celery, medium dice (about 1 cup)
- 5 tablespoons butter for stuffing, or butter
- 1 stick of butter or butter substitute for clarified butter (optional)
- 2 cups gluten-free seafood stock or clam juice
- ¼ cup Vermouth or water
- 2 lemons for garnish
To Make the Stuffing
- Place bread cubes in a large mixing bowl
- In a large skillet pan on medium heat, melt butter; add onions and celery and sauté until vegetables are tender.
- Add sherry, seafood stock and the spice packet, bring to a boil.
- Boil for approximately 2 minutes (until the sherry is cooked out) or until you can’t smell the sherry anymore.
- Remove the pan from the heat.
- Toss the scallops, shrimp & crab into the bread cubes
- Pour mixture from skillet pan over stuffing cubes.
- Toss lightly until well mixed.
- Place on sheet tray to cool down.
- Heat oven to 375˚F.
- Prepare the shrimp:
- Use kitchen shears to cut off the legs.
- Devein the shrimp keeping the tail and shell on.
- Hold your shrimp firmly in your hand, with the top of the shell (the shrimp’s back) facing up. Position a paring knife (or kitchen shears) at the head part of the shrimp, and gently slice along the shrimp’s back to expose the digestive tract. Lift it out of the shrimp and wipe it off on a paper towel.
- If the tract breaks up into pieces, run the shrimp under a stream of water for a few seconds to wash it out.
- Remove the nerve cord. Turn the shrimp over to check if it has a visible nerve cord, which runs along the inside curve. If you see a dark line there, you might want to remove it. The nerve cord is edible, but it can affect the appearance of the dish. To remove it, gently run the paring knife along the nerve cord to cut through the flesh and expose it. Lift the nerve cord from the shrimp and discard it.
- Slice along the inside curve. Take the knife and make a deeper cut along the inner curve of the shrimp so that the body is divided into two attached halves. Take care not to slice all the way through the shrimp.
- Open shrimp slightly and place, cut sides up in the baking pan.
- Spoon the cool stuffing onto each butterflied shrimp and press lightly to slightly shape the stuffing into a mound.
- Add a pad of butter to the top of each.
- Pour vermouth or water into bottom of baking dish.
- Bake for 15-20 minutes or until meat turns translucent to opaque (white) and stuffing is hot in the center.
- Serve with lemon wedges.
For Clarified Butter (optional)
- Melt 1/2 cup butter over Medium heat until frothy. Pour into a small glass measuring cup. Let stand 5 minutes.
- Skim foam from the top with a spoon and discard. Pour off clear, clarified butter to use for dipping. Discard solids left in bottom of cup.