Prep 15 mins
Cook 15 mins
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).
- 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
- 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.
I grew up in RI so I have eaten at Twin Oaks. Their food is classic and delicious. I have been making a knock off of their baked stuffed shrimp for Christmas Eve for years. I was thrilled to find the actual recipe here. I tried it and it was excellent. I followed the directions and had enough stuffing for 36 Jumbo shrimp. Avoid looking at the nutritional information and remind yourself that it is a special treat recipe.