Lovely delicate shrimp with onions and spices and some shrimp stock topped with some savory Ritz® Crackers made for a delicious New Years Day dinner in our household.
Lucky for us the two bags of shrimp we purchased a couple of weeks ago were not completely gone. I still had about half of one bag left and decided to do a play on a dish we love and make, Baked Stuffed Scallops. Some minor changes as I had no white wine to cook with and decided to use some shrimp stock instead.
What should have been plenty for four portions was not as my husband ate a hefty plate full over rice. Generally if you are serving a dish like this over rice with vegetable you should be able to get four nice portions of 16/20 count shrimp which is the size we used. Slice the shrimp in half following the lines for where the vein was removed for even cooking.
- 1 pound 16/20 ct shrimp - shelled and deveined
- 1/2 cup onion - small dice
- 1/2 stick butter
- 1 tsp. granulated garlic
- 1 tsp. paprika
- 1/4 tsp. black pepper
- 1/4 tsp. kosher salt
- 1/2 cup shrimp stock
- 12 Ritz® crackers - crushed
- Make sure your shrimp are prepped: shells removed and deveined and sliced down the back to halve the shrimp. Place them in a glass bowl.
- Add in the granulated garlic, paprika, black pepper and salt to the shrimp. Mix well. Keep refrigerated while you make the shrimp stock and pull back out when you are ready to assemble the casserole.
- Use the shells to make shrimp stock. What you don't use, freeze for another time after it has cooled down. The recipe for simple shrimp stock is here.
- Crush the crackers in a zip lock bag. I used my meat mallet.
- In a saute pan melt the half stick of butter over medium heat. Add in the onions and cook until softened. About 3 minutes.
- Place the already seasoned shrimp in a casserole dish and add in the butter and onion mixture with half a cup or so of shrimp stock. Stir.
- Sprinkle as much or as little of the cracker topping over the shrimp.
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