PHIL’S TOTALLY ITALIAN BAKED STUFFED SHRIMP

Peel and devein the shrimp, leaving tails on.  Butterfly each shrimp, but cutting the shrimp in half lengthwise, but leaving the tail intact with the shell.  This will allow the shrimp to ‘open up’ and ‘sit’ flat with the tail sticking up.  Place them on a baking sheet lined with parchment (or with foil coated with non-stick spray).

Pulse the garlic, parmesan, bread, salt and pepper in a food processor until it reaches the texture of coarse meal. Drizzle in the olive oil and pulse until the breadcrumbs are evenly ‘glazed’.  Add the parsley and pulse several times more until the parsley is evenly distributed throughout the breadcrumbs, but do not over mix or the crumbs will turn green in color.

Top each shrimp with the stuffing mixture and fold the tail over the top of the stuffing. Drizzle the butter over each shrimp.

Bake at 400 for 15-20 minutes or until shrimp is just cooked through. Larger shrimp will obviously take a little longer than smaller ones.  Squeeze lemon juice over the tops and garnish with more parsley.

I got this recipe from my (very Italian) brother-in-law, Phil Coppola, who got it from his (very Italian) mom.  They are super easy to make and the best baked shrimp I’ve ever had. A testament to simple ingredients allowing the dish to shine. People rave every time I serve them.  Phil is sadly no longer with us, but I think of my fellow foodie every time I make this dish. XO