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Welcome to Seasoned Cooking and to Phil's International Flair! One of the fine things about the holiday season is making appetizers that are special for that special occasion. This month's recipe is one of those fine selections that will make you the hit of any party.
Originally, this recipe was given to me by a good friend, Eric Jones. I tried it once about 3 years ago and my children couldn't get enough of it. I decided that this recipe should be used as a main course in my home rather than as an appetizer. However, for the holidays, this dish makes an excellent appetizer for a Christmas or New Year's Party.
The recipes presented this month are from my yet to be published cookbook, Phil's Family and Friends Cookbook. Feel free to email me at with your comments and requests. Be well, and good eating!
Now, on to the recipe!
I would not recommend any variations on this recipe. It is an excellent dish as is, and well worth the effort of preparation.
1 lb large raw shrimp, shelled, with tail left on
3/4 cup Ritz cracker crumbs (about 18 crackers)
3 tablespoons butter
1 can minced clams
2 tablespoons finely chopped fresh parsley
1/8 teaspoon garlic powder
1/8 teaspoon salt
Dash of pepper
1/3 to 1/2 cup sherry (dry or sweet)
Butterfly the shrimp by cutting along the length on the underside of the body, but don't cut all the way through. Just cut deep enough to fold the shrimp open for stuffing. Remove any veins if necessary.
Combine the crumbs, butter, clams, parsley, garlic powder, salt and pepper. Stuff each of the shrimp with this mixture. Arrange the stuffed shrimp in a baking pan and add the sherry to the bottom of the pan.
Bake at 350 degrees for about 18 minutes, or until the shrimp have turned pink.
After the shrimp have cooked, remove from the baking dish, arrange on a platter, and garnish with sprigs of fresh parsley and lemon wedges if desired. Serve while the shrimp are still warm and enjoy!