Cape Cod Baked Stuffed Shrimp

"Growing up in the Boston area, a Saturday night favorite at restaurants was Baked Stuffed Shrimp. This dish is light and delicious and the trick is to bake the shrimp in a glass pie dish, not on a dark cookie sheet -they come out much more juicy. Also, I added a little Marsala for sweetness - but I guess Sherry would do. Be sure to use only Ritz brand crackers and not the low fat variety or the taste will be greatly compromised."
photo by JackieOhNo! photo by JackieOhNo!
photo by JackieOhNo!
Ready In:




  • Preheat oven to 375°F.
  • In a small skillet, heat 1 tablespoons butter and saute the celery and garlic for 3-4 minutes on low heat. Do not brown.
  • Transfer to a small bowl.
  • Crush the crackers with your hands in a plastic bag until just coarse and add to the bowl with the celery.
  • Stir in the melted butter, lemon juice, parsley, wine or chicken broth and ground pepper.
  • The mixture should be barely wet, enough to hold together. But if too wet add more Ritz crackers, or if too dry add a little more broth.
  • Cut almost through the center of each shrimp and flatten out cut side up, pointing the tail section up.
  • Spray a glass pie dish with butter spray before placing shrimp on it. Then spray each shrimp with butter spray.
  • With your hands mound some of the stuffing and place it on each shrimp.
  • Sprinkle with just a little bit of paprika, Don't overdo it.
  • Bake at 375F for 12 minutes, then place under broiler for 1 minute to brown top lightly.
  • Serve with lemon wedges.

Questions & Replies

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  1. Brian M.
    I don’t know about the celery. Has anyone made this both with and without and have an opinion?


  1. mommy2theboys2
    This was really delicious. My only complaint is that the directions tell you to "saute the celery and garlic for 3-4 minutes". However, garlic is not listed in the ingredients. How much garlic?? I just winged it and it came out fine but that should be corrected in the recipe.
  2. Jeanne M.
    I added crabmeat to the recipe!
  3. JackieOhNo!
    These stuffed shrimp are truly superior. I followed the recipe exactly as posted, except I sprinkled a little fresh-squeezed lemon juice over the shrimp before baking. Butterflying the shrimp was a little time-consuming (I had 38 shrimp in all to do) but the rest of the recipe went fairly quickly. I will definitely be making this again! Thanks for sharing. Made for Spring PAC 2012.


<p>I have been a gourmet cook for over 40 years. In the mid 70's I owned and operated my own gourmet bistro in Connecticut called Le Petit Gourmet and also provided a catering service for upscale clientele. <br /> <br /> I always had an entrepreneurial soul and was a front runner in developing frozen gourmet dinners. Because of a divorce, I didn't follow through which probably would have made me a very rich lady today. <br /> <br />In 1994, I founded the South Coast Gourmet Club in Florida, The South Shore Gourmet Club in Massachusetts and also the Chef Buddies Club.</p> <p>In 2012, I was chosen as one of the 100 amateur chefs out of the 50,000 who competed nationwide, to appear on Season 3 of Master Chef on ABC. &nbsp;I didn't make it through but it was an unforgettable experience.&nbsp;</p>
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