Baked Stuffed Shrimp

WHY THIS RECIPE WORKS There are often two problems with baked stuffed shrimp: mushy, bland stuffing and shrimp as chewy as rubber bands. We wanted a recipe that produced crisp, flavorful stuffing and perfectly cooked shrimp. For the stuffing, tasters preferred the sweet flavor of fresh bread crumbs, toasted to ensure crispness. Butterflying the shrimp allowed us to press the stuffing into the shrimp—as the shrimp contracted in the oven, the stuffing was sealed into place. To prevent overcooked shrimp, yet still achieve crisp stuffing, we cooked the shrimp for a longer time at a lower temperature. See the sidebar that follows the recipe.

SERVES 4 TO 6

In a pinch, chicken broth can be substituted for the clam juice. A sturdy rimmed baking sheet can be used in place of the broiler pan bottom. Shrimp that are labeled U12 contain 12 or less shrimp per pound.

4

slices hearty white sandwich bread, torn into quarters

½

cup mayonnaise

¼

cup bottled clam juice

¼

cup finely chopped fresh parsley

4

scallions, chopped fine

1

tablespoon Dijon mustard

2

garlic cloves, minced

2

teaspoons grated lemon zest plus 1 tablespoon juice

⅛

teaspoon cayenne pepper

Salt

1¼

pounds colossal shrimp (U12), peeled and deveined

1. Adjust oven rack to upper-middle position and heat oven to 375 degrees. Pulse bread in food processor to coarse crumbs, about 10 pulses. Transfer crumbs to broiler pan bottom and bake until golden and dry, 8 to 10 minutes, stirring halfway through cooking time. Remove crumbs from oven and reduce temperature to 275 degrees.

2. Combine toasted bread crumbs, mayonnaise, clam juice, parsley, scallions, mustard, garlic, lemon zest and juice, cayenne, and ¼ teaspoon salt in bowl.

3. Pat shrimp dry with paper towels and season with salt. Grease empty broiler pan bottom. To butterfly shrimp, use sharp paring knife to cut along (but not through) vein line, then open up shrimp like a book. Using tip of paring knife, cut 1-inch opening through center of shrimp. Arrange shrimp cut side down on prepared pan. Divide bread-crumb mixture among shrimp, pressing to adhere. Bake until shrimp are opaque, 20 to 25 minutes.

4. Remove shrimp from oven and heat broiler. Broil shrimp until crumbs are deep golden brown and crispy, 1 to 3 minutes. Serve.