Baked Stuffed Shrimp

Serves: 4

Ingredients

• 24 jumbo shrimp (approx. 29.6 oz / 839 g), wild-caught, peeled and deveined

• 2 tbsp coconut oil (approx. 1 oz / 28 g)

• 5 scallions (approx. 3.5 oz / 100 g), chopped fine

• 1 large celery rib (approx. 2.3 oz / 65 g), chopped fine

• 2 garlic cloves (approx. 0.35 oz / 10 g), minced

• 0.75 tsp (3.8 ml) ground coriander (approx. 0.05 oz / 1.5 g), divided

• 2 tbsp dry white wine (approx. 1 fl oz / 30 g)

• 5 tbsp Mayonnaise (approx. 2.5 oz / 70 g)

• 0.25 cup (60 ml) White Sandwich Breadcrumbs (approx. 1 oz / 28 g), toasted

• 3 tbsp (45 ml) minced fresh parsley (approx. 0.42 oz / 12 g)

• 1 tsp grated lemon zest (approx. 0.1 oz / 3 g)

• 4 tsp lemon juice (approx. 0.7 fl oz / 20 g)

• Sea salt and pepper to taste

• 0.25 tsp palm sugar (approx. 0.035 oz / 1 g)

Preparation

1. Remove and discard the tails from 8 of the jumbo shrimp. Place these 8 shrimp into a food processor and pulse until coarsely chopped, about 4 pulses. Transfer the chopped shrimp to a large bowl.

2. Melt the 2 tbsp (1 oz / 28 g) of coconut oil in a 12-inch nonstick skillet over medium heat. Add the chopped scallions and celery, cooking until softened (approximately 5 minutes).

3. Stir in the minced garlic and 0.25 tsp (1.3 ml) of the ground coriander. Cook until fragrant, about 30 seconds.

4. Stir in the 2 tbsp (1 fl oz / 30 g) of white wine and cook until it has nearly evaporated, which should take about 1 minute.

5. Transfer the cooked vegetable mixture from the skillet to the large bowl containing the processed shrimp.

6. To the bowl, add the 5 tbsp (2.5 oz / 70 g) Mayonnaise, 0.25 cup (1 oz / 28 g) breadcrumbs, 3 tbsp (0.42 oz / 12 g) parsley, 1 tsp (0.1 oz / 3 g) lemon zest, 4 tsp (0.7 fl oz / 20 g) lemon juice, 0.125 tsp (0.6 ml) sea salt, and 0.125 tsp (0.6 ml) pepper. Stir until all ingredients are well combined.

7. Adjust your oven rack to the middle position and preheat the oven to 275°F (135°C). Line a rimmed baking sheet with aluminum foil and grease it with oil.

8. In a separate large bowl, combine the remaining 0.5 tsp (2.5 ml) ground coriander, the 0.25 tsp (0.035 oz / 1 g) palm sugar, a pinch of sea salt, and 0.25 tsp (1.3 ml) pepper.

9. Pat the remaining 16 jumbo shrimp dry with paper towels. Add them to the spice mixture and toss to coat them evenly.

10. Using a paring knife, butterfly each of the 16 shrimp by cutting along the vein side (the outer curve), but do not cut all the way through. Open the shrimp flat. Cut a 1-inch (2.5 cm) slit through the center (thickest part) of each shrimp. This helps them lay flat.

11. Lay the 16 shrimp on the prepared baking sheet with the butterflied (cut) side facing down.

12. Divide the filling evenly among the shrimp, placing it on the center of each one. Press gently on the filling to compact it.

13. Flip the tail of each shrimp back over to curl around the filling.

14. Bake for 20 to 25 minutes, or until the shrimp are cooked through (opaque and pink) and the filling is hot. Serve immediately.

Chef’s Note: Shrimp Sizing

Shrimp come in a variety of sizes and are typically identified by the count per pound (0.45 kg). Use this chart to determine which shrimp to purchase for the recipe.

• Colossal: 10 shrimp or less per pound

• Jumbo: 11 to 15 per pound

• Extra-large: 16 to 20 per pound

• Large: 21 to 30 per pound

• Medium: 31 to 35 per pound

• Small: 36 to 45 per pound

• Miniature: About 100 per pound