Living in New England mom often baked delicate fresh seafood fillets topped with a simple mixture of crushed Ritz crackers, butter, and herbs. Mom also baked smaller shrimps casserole style. She either layered shrimp with Ritz topping in a baking dish or she sprinkled the same Ritz cracker mix over a single layer of shrimp in a larger baking tray.
On special occasions we enjoyed Extra Jumbo shrimp Stuffed and Baked with a Traditional New England Style Ritz Cracker Stuffing. Fresh parsley was added to brighten stuffing’s flavors. An Italian style Battuta, a flavor base was made with finely chopped celery, onion (or scallions), and garlic; sautéed and added to mix. Pinches of fresh Tarragon introduces a mild anise taste complementing our favorite spirit, sherry, and butter.
Shrimp shells are removed up to their small tail section. Shrimp deveined and butterflied to form a pocket. Extra butter added to stuffing for texture. A ball of stuffing could be squeezed with shrimp to attach. Less butter, softer and more delicate the stuffing.
This recipe recommends 1 ½ pounds of shrimp, 16 to 20 per lb., 24 to 30 totals. Culinary sources often recommend about 4 ounces per person but does not reflect the appetites of my family and friends! Then again, Italians always lean towards more than less.
If you prefer your stuffing can be made lighter and more delicate with less butter and courser crumbs.
Sprinkle tops with any leftover stuffing; dot or drizzle tops with extra butter.
Follow directions and do not overcook. Shrimp will become tough, hard, and tasteless.