Baked Stuffed Shrimp

Upon joining the Dustin family several years ago, I became privy to the famous family recipe for Baked Stuffed Shrimp.  My father-in-law, Mark, is the man in charge during the holidays.  The whole process of making the shrimp takes several days, but it is SO worth it.  Everyone looks forward to enjoying them during Thanksgiving and Christmas.  Here are a few pictures to document the process.  Joe helped out with shelling and de-veining the JUMBO shrimp this year.  They are seriously huge.

Shrimp ears??

Like father, like son....These two couldn't be more alike. 

All done with step 1.

The shrimp shells go into the pot to simmer for hours with madeira wine, garlic, bay leaves,and lots of other yummy super secret stuff!  After hours of simmering, the mixture is strained.  Then, the liquid is stirred with a Ritz cracker mixture to complete the filling.   

Eacb shrimp is individually piped with the filling.  Then, they are placed "stuffing side down" on a baking sheet.  They can be refrigerated until they are ready to be baked. 

 

Yum!  As always...they were absolutely perfect.  Can't wait until the next holiday to enjoy them again!   Thanks, Mark, for all of your hard work.  I appreciate every bite!