Ingredients
12 jumbo shrimp
1 can (broken or small) shrimp
1/2 c. seasoned bread crumbs
1/2 roll Ritz crackers, crushed
1 small onion, chopped fine
2 Tbsp. lemon juice
1/2 c. butter
2 Tbsp. Parmesan cheese
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Sausage stuffer for charcuterie, forcemeat preparations
Natural hog casings for fresh and cured sausages
Record your recipes and experiments — organized cooking journal
French double cream Brie — baked Brie, cheese boards, sandwiches
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Cut down back of shrimp and remove black vein but not the shell. Rinse and butterfly shrimp (spread open, shell still on). Place flat on cookie sheet and set aside. Melt butter in medium skillet. Add chopped onion and saute until soft. Add broken shrimp and remaining ingredients and stir until mixed. Mixture should be moist enough to mold when pinched. Stuff each jumbo shrimp and bake in 350° oven for 10 to 12 minutes or until shrimp becomes white. Enjoy!