I haven't posted a recipe in a loooong time! Since Danny started working nights the meals have become boring. Well, on our anniversary we got in the kitchen and made dinner together! This recipe makes a lot of food...but you can freeze everything! So, get to cooking and enjoy!
Baked Stuffed Shrimp and Potato Casserole
1 stalk celery, diced
1-2 large cloves of garlic, minced
1 Tbsp butter
60 Ritz crackers
1 stick (8 Tbsp) butter, melted
Juice of 1 lemon
1 Tbsp chopped flat-leaf parsley
2-3 Tbsp white wine (we used Magnolia from the Duplin Winery)
Lots of black pepper
20 jumbo shrimp (shelled)
Preheat oven to 375*
Butterfly the shrimp.
In a small frying pan saute celery and garlic until softened. Add to a large mixing bowl.
Add melted butter, lemon juice, parsley, white wine and pepper to the bowl. Crush crackers into the mixture. The mixture should be dry.
Using a tablespoon, fill the shrimp with the mixture and place on prepared baking dish.
Bake for 20 minutes, or until shrimp is pink and stuffing is browned.
Serve with the wine you cooked with!
