Shrimp are a great low-fat protein. Instead of frying them, we bake them at high heat. The cornbread stuffing protects the meat and becomes golden and crisp.
Photography: Romulo Yanes
Everyday Food, October 2012
- Prep Time 30 minutes
- Total Time 50 minutes
- Serves 4
- 1 tablespoon olive oil, plus more for baking sheet
- 1/2 medium white onion, diced small
- 5 stalks celery, 2 diced small, 3 thinly sliced
- 2 cloves garlic, minced
- Salt and pepper
- 1 cup chicken or vegetable broth
- <u>2 cups day-old crumbled cornbread</u>
- 16 frozen extra-jumbo shrimp (about 1 pound), thawed and peeled (tails left on)
- 1 large egg, lightly beaten
- 1 head iceberg lettuce, chopped
- <u>Reserved dressing</u>
- 1/2 cup crumbled blue cheese (2 ounces)
- Preheat oven to 500 degrees. In a large skillet, heat oil over medium-high. Add onion and diced celery and saute until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds; season with salt and pepper. Remove from heat, add broth and cornbread, and stir until combined. Mince 4 shrimp (discard tails) and stir into stuffing along with egg.
- Run a paring knife from head to tail along the backs of remaining shrimp, slicing almost completely through. Open, then remove vein with knife. Pack each with about 2 tablespoons stuffing. Brush a rimmed baking sheet with oil and arrange shrimp, stuffing side up. Bake until stuffing is golden and shrimp are opaque throughout, 18 to 20 minutes.
- Meanwhile, toss together sliced celery, lettuce, dressing, and blue cheese. Serve alongside shrimp.
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