Best 4 Twin Oaks Baked Stuff Shrimp Recipes

Welcome to the ultimate guide to cooking "Twin Oaks Baked Stuffed Shrimp", a culinary masterpiece that will tantalize your taste buds and leave you craving for more. In this article, we will embark on a delicious journey, exploring the secrets behind this iconic dish and providing you with step-by-step instructions to create the perfect baked stuffed shrimp in the comfort of your own kitchen. Get ready to indulge in a delightful symphony of flavors as we delve into the world of this classic seafood dish, transforming your mealtimes into extraordinary culinary experiences.

Check out the recipes below so you can choose the best recipe for yourself!

TWIN OAKS BAKED STUFFED SHRIMP

Twin Oaks Baked Stuffed Shrimp image

Opened in Cranston, R.I. in 1933, Twin Oaks is a R.I. institution! 650-seats strong, they serve more than a half million meals a year! This recipe is not only served at Twin Oaks, but all over R.I. Add alittle bit of crab to the stuffing if you wish and always serve Baked Stuffed Shrimp with drawn melted butter! Can be served as it is in R.I. as "surf & turf" (filet migneon and baked stuffed shrimp).

Provided by quotFoodThe Way To

Categories < 30 Mins

Time 30m

Yield 16-20 serving(s)

Number Of Ingredients 6

Ingredients

5 lbs fresh jumbo shrimp (5-6 shrimps per person or 3 if serving with steak)
2 lbs butter
1 garlic clove, chopped
2 tablespoons fresh parsley, chopped
1 3/4 lbs round buttery crackers, ground fine (such as Ritz)
1/4 lb fine breadcrumbs

Steps:

Peel the shrimp, split the underside, and remove the black vein.
In a large saucepan, melt the butter over medium-high heat.
Add garlic and saute for 5 minutes until lightly browned; do not allow to burn (becomes bitter).
Add parsley, cracker crumbs and bread crumbs (crab if you wish); mix well.
Preheat oven to 400 degrees.
Place the shrimp, standing tail upright with unslit side down, in a casserole dish.
Place a spoonful of stuffing mixture into the slit underside of each shrimp.
Bake 15 minutes.
Serve immediately.

Nutrition Facts : Calories 835, Fat 61.4, SaturatedFat 31.6, Cholesterol 337.7, Sodium 1009.7, Carbohydrate 36.8, Fiber 1.1, Sugar 1.4, Protein 33.9

TWIN OAKS BAKED STUFF SHRIMP

Twin Oaks Baked Stuff Shrimp image

Opened in Cranston, R.I. in 1933, Twin Oaks is a R.I. institution! 650-seats strong, they serve more than a half million meals a year! This recipe is not only served at Twin Oaks, but all over R.I. Add alittle bit of crab to the stuffing if you wish and always serve Baked Stuffed Shrimp with drawn melted butter! Can be served as it or as it is in R.I., as "surf & turf" (filet migneon and baked stuffed shrimp).

Provided by star pooley @starryrose

Categories Fish

Number Of Ingredients 6

Ingredients

5 pound(s) fresh jumbo shrimp (5-6 shrimps per person or 3 if serving with steak)
2 pound(s) butter
1 clove(s) garlic, chopped
2 tablespoon(s) fresh parsley, chopped
1 3/4 pound(s) round buttery crackers, ground fine (such as ritz)
1/4 pound(s) fine breadcrumb

Steps:

Peel the shrimp, split the underside, and remove the black vein.
In a large saucepan, melt the butter over medium-high heat.
Add garlic and saute for 5 minutes until lightly browned; do not allow to burn (becomes bitter).
Add parsley, cracker crumbs and bread crumbs (crab if you wish); mix well.
Preheat oven to 400 degrees.
Place the shrimp, standing tail upright with unslit side down, in a casserole dish.
Place a spoonful of stuffing mixture into the slit underside of each shrimp.
Bake 15 minutes.
Serve immediately with a side of melted butter for dipping.

BAKED STUFFED SHRIMP WITH RITZ CRACKERS®

Baked Stuffed Shrimp with Ritz Crackers® image

My late mother created this recipe over thirty years ago. My grandparents, my father, and myself have enjoyed these baked stuffed shrimp every other Friday for many years. It's a tradition - we eat baked stuffed shrimp for dinner and then play cards! (We've been leaving out the scallops lately due to the high price, and we don't even miss them.) We serve the shrimp with a nice garden salad and rice pilaf or baked potato.

Provided by Julie Cahoon

Categories Scallop Recipes

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

2 (4 ounce) packages crushed buttery round crackers (such as Ritz®)
cooking spray
½ cup parsley
5 saltine crackers, crushed
½ teaspoon celery salt
1 clove minced garlic
4 sea scallops, chopped
½ cup chopped imitation crabmeat
¼ cup butter, melted
¼ cup white cooking wine
20 jumbo shrimp, peeled and deveined

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Coat a baking dish with cooking spray.
Mix crushed round crackers, parsley, saltines, celery salt, and garlic together in a large bowl. Add scallops, crabmeat, melted butter, and cooking wine; mix stuffing well.
Place a shrimp on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Repeat with remaining shrimp.
Stuff each shrimp with a heaping tablespoon of stuffing and place back-side up in the baking dish. Repeat with remaining shrimp and stuffing. Add 1 or 2 tablespoons water to the bottom of the baking dish to keep shrimp moist during baking.
Bake in the preheated oven until shrimp are opaque and stuffing is beginning to brown, 15 to 18 minutes.

Nutrition Facts : Calories 601.2 calories, Carbohydrate 44.4 g, Cholesterol 318.1 mg, Fat 27 g, Fiber 1.6 g, Protein 42.2 g, SaturatedFat 9.9 g, Sodium 1410.4 mg, Sugar 6 g

BAKED STUFFED SHRIMP

Baked Stuffed Shrimp image

This is a recipe for shrimp with a seasoned bread stuffing. I love to serve this dish when I have guests for dinner because I can prepare the shrimp early in the day. I've always received rave reviews over this recipe and have shared it often. You may add diced lobster or scallops to the cracker mixture just before baking. Serve with drawn butter.

Provided by LRW1

Categories Seafood Shellfish Shrimp

Time 1h5m

Yield 4

Number Of Ingredients 9

Ingredients

40 unsalted soda crackers, crushed
1 cup fresh bread crumbs
1 tablespoon garlic powder
½ cup butter, melted
1 tablespoon Worcestershire sauce
1 pinch ground black pepper
2 tablespoons grated Parmesan cheese
½ cup dry white wine
16 jumbo shrimp, peeled and deveined, with tails

Steps:

In a medium bowl, mix crushed crackers, bread crumbs and garlic powder. In a small bowl, blend butter and Worcestershire sauce. Mix blended butter, pepper and Parmesan cheese into the cracker mixture. Stir in white wine, using only enough to hold together the mixture.
Preheat oven to 400 degrees F (200 degrees C).
Butterfly the shrimp using a sharp knife, and arrange back side up in a large baking dish. Stuff shrimp with heaping tablespoons of the cracker mixture.
Bake 20 minutes in the preheated oven, until cracker mixture is lightly browned, shrimp are opaque, and the tails have curled.

Nutrition Facts : Calories 546.9 calories, Carbohydrate 44.8 g, Cholesterol 148.3 mg, Fat 29.7 g, Fiber 2.4 g, Protein 19.3 g, SaturatedFat 16.4 g, Sodium 755.8 mg, Sugar 2.9 g

Tips:

Use fresh, jumbo shrimp. This will ensure that your shrimp are plump and juicy.
Devein the shrimp before cooking. This will remove the digestive tract and make the shrimp more palatable.
Use a flavorful stuffing. The stuffing is what will give your shrimp their flavor, so make sure to use a combination of ingredients that you enjoy.
Cook the shrimp until they are just cooked through. Overcooked shrimp will be tough and rubbery.
Serve the shrimp immediately. Shrimp are best served hot and fresh out of the oven.

Conclusion:

Twin Oaks Baked Stuffed Shrimp is a delicious and easy-to-make seafood dish. It's perfect for a special occasion or a weeknight meal. With its flavorful stuffing and tender shrimp, this dish is sure to please everyone at the table.