Ok here is my recipe for breadless baked stuffed shrimp. This will make 5 shrimp.

5 jumbo shrimp ( peeled and gutted if it makes it easier)
1/2 yellow onion ( diced)
1 clove of garlic (diced) because im Portuguese like emeril,lol.
5 slices of good bacon (diced)
2 tbls of unsalted butter
6 oz of crab meat
4 tbls of aioli ( if you cannot find this then you can use mayo)
1 tsp. olive oil
the juice of 1 lemon
3 tbl. fresh parsley (never dried)
2 tbl. fresh thyme
and salt and pepper

On low heat, cook the onioins, garlic, and bacon in the olive oil. Make sure it doesnt stick to pan and doesnt get any color on the onions and garlic. After about 15 min the onions and garlic should be cooked down into a mush. When this happens add the butter, and cook for about 2 min. Remove from heat and cool down. Take the crabmeat and break up any large pieces. In a mixing bowl, combine the crabmeat with the bacon, onions, garlic mix. Add the mayo, lemon juice, parsley, thyme, and season with salt and pepper. If the mix is to loose then add more mayo. The mix should hold together.
Pre-heat oven to 400.
Place mix on top of shrimp, and close the tail if you were trying to have the end of the tail touch the shrimp head. Place in a oiled baking pan and bake for about 10 - 15 min. Until the shrimp are firm. And enjoy.
I really tried to make this recipe as easy as I could. I understand that not everyone went to culinary school so please if anyone has questions please let me know.

P.S. you can also use 2 eggs instead of mayo if you like, or if the mixture is to loose, add 2 egg yolks.

Bon Appetit
Tommy the chef

I have been told from a few members that the imatation crab in there area is loaded with starch. So please try to use the real thing please. Plus fresh crab just taste better.

Also you may use lobster, salmon, clams, and quahogs instead of crabs.

What on earth is a quahog?

A quahog is a large hard shelled clam from New England. Its mainly found in Rhode Island.

Thanks for that info.
I like the recipe and love seafood but probably won't ever use a quahog.

chef, I want to try this recipe, but I'm new to cooking. I bought the already cooked shrimp and want to use salmon steaks (raw). If I use those things will it affect anything? Where do I look to find aioli?
thanks, can't wait to eat this!

The quahog has a purple and off-white shell which was used to make "wampum": the money of the early American 'native people'.

Hi nawchem!

Did you get the jumbo shrimp or baby salad shrimp? If they're jumbo and already cooked, they won't work for this recipe because if the shrimp are cooked again, they will become overcooked and extremely dry. What I would suggest doing is to finely chop them and mix them with the stuffing ingredients. Bake the salmon with a little salt and pepper - add a splash of white wine if you like - and when it's almost done, spread with the stuffing and broil until the topping is browned and bubbly. You won't have stuffed shrimp, but it will be very good.

Aioli is mayonnaise with lots of garlic. It's better to either make your own mayonnaise and add minced garlic to taste or mix minced garlic with store bought mayonnaise. Most of the jarred aioli I've tried is pretty gakky, but some delicatessens make and sell their own.

Karen

Thanks Karen! Will try this tomorrow. Now this is a really dumb question. The salmon is full of bones. Do I have to take those out?

Yeah, you can do it with a pair of tweezers or needle nosed pliers. It's more enjoyable to eat if you don't have to navigate the bones. If you find this difficult when the salmon is raw, you can take the bones out after the salmon has cooked and before you put on the topping. They'll then slide out easily.

Karen

Thanks Karen

Chef Tommy,

It seems that the 1T olive oil + fat from 5 bacon strips + 2T butter is a lot of fat. Not that I'm trying to reduce fat or anything, but is this what works best in the receipe?

I also assume that good quality bacon is vital - the supermarket stuff probably is too fatty.

I bet pancetta would work also.

Thanks for the ideas...

Paul

Yummy! Thanks for the bone info. I made it and tried to eat the bones since the canned stuff has them. I just couldn't get them to go down. I didn't put the bacon in as I'm avoiding processed stuff, put about twice as many shrimp, and used salmon instead of crab. I will probably end up making this every week.

Well remember if you are on the atkins diet, then you dont have to worry about fat to much. Remember the more fat you eat, the more bobyfat will be used. And pancette will work very nicely, also the butter isnt required, only for taste.