Stuffed Baked Jumbo Shrimp
2 lb Raw Jumbo Shrimp, peeled & deveined, tails on
2 heaping tbsp Mayonnaise
2 cups stuffing mix
1/4 tsp Tony’s Chachere’s seasoning
1/8 tsp Garlic powder
1 tbsp Worcestershire sauce
1 cup water
3 tbsp butter, melted
salt to taste
Combine the stuffing mix, mayonnaise, Tony Chachere’s seasoning, worestshire sauce, garlic powder, egg and water in a medium sized bowl. Stir to combine and set aside to thicken slightly.
Butterfly the shrimps by making light incisions in the inner part of the shrimps starting from the tail down. Remove any veins. Don’t slice too deep in.
Season the shrimp with salt to taste.
Preheat the oven to 400 degrees F.
Place a heaping teaspoon full of the stuffing mixture into each butterflied shrimp.
Place stuffed shrimp into a lightly greased baking dish or an oven safe skillet and continue to work with remaining shrimp.
Drizzle shrimp with melted butter and bake for 20-25 minutes.