I like to watch PBS from time to time. And no, I’m not talking about Sesame Street ;). One of my favorite shows is America’s Test Kitchen. It’s very informative and seeing all the delicious food inspires me to get in the kitchen. I just have to make sure to not get discouraged if my final product doesn’t look like theirs, which always appears to be perfect. I’m sure they have plenty of people behind the scenes who get paid to make the food look the way that it does. I also like to listen to their podcast to keep myself entertained during my long commute to and from school. I recently subscribed to Cook’s Country and am excited to try all the heavily scrutinized recipes.
Today I want to share with you their Baked Stuffed Shrimp recipe, which I tweaked a little. I was not a picky eater growing up, except when it came to seafood, more specifically the menacing-looking crustaceans. It’s not the taste I have issues with. I just don’t do exoskeletons…. don’t want to see, touch, or have anything to do with them. To this day, my dad or Tim has to peel the shells for me. Yes, I am quite the princess, aren’t I? I need to get over this incompetency…but I kinda enjoy this pampering ;).
For some reason, I find seafood to be extremely intimidating to cook at home. I normally purchase a fillet of fish that’s been pre-cleaned, season with salt and pepper, and grill or sauté it. However, I’m making a brave effort to venture out and discover different ways to prepare seafood at home. That’s why this recipe spoke to me, and boy am I glad that I tried it. It was so simple to make and took no time at all! Plus, the presentation was so stunning and clever. Don’t they look fun to eat ;).
Baked Stuffed Shrimp
adapted from Cook’s Country
- 4 slices whole wheat bread
- 1/2 cup Greek Yogurt (I used Chobani)
- 1/2 cup low-sodium chicken broth
- 4 scallions, chopped fine
- 1 Tbs garlic, minced
- 2 tsp grated zest + 1 Tbs juice from one lemon
- 1 Tbs dijon mustard
- 1/2 tsp cajun seasoning
- 1/8 tsp cayenne pepper
- 1 1/4 Ib colossal shrimp, peeled and deveined *
* U10-14 are preferred. My store only had U16-20, which still worked fine. However, the bigger they are the easier it will be to stuff them.
- Adjust oven rack to upper-middle position and heat oven to 375 F. Pulse bread in food processor to coarse crumbs. Transfer to baking pan and bake until golden and dry, approx 8-10 min, stirring halfway. Remove pan and lower the oven temp to 275 F.
- Combine all the ingredients except the shrimp in a large bowl.
- Pat shrimp dry with paper towels. Grease empty broiler pan bottom. Butterfly and cut hole through center of each shrimp. Arrange cut-side down on prepared pan. Divide bread crumb mixture among shrimp, pressing to adhere. Bake until shrimp are opaque, 20-25 min.
- Remove shrimp from oven and heat broiler. Broil shrimp until crumbs are golden deep brown, 1-3 min. Serve.
Combine all the ingredients in a bowl.
Use a sharp pairing knife to cut along the vein line (butterfly) and to cut a hole through the center. Arrange cut-side down on prepared pan.
Notice the monstrous yet shockingly nimble fingers? I gave Tim the honor of cleaning and preparing the shrimp. You know why ;). I supervised from afar.
After Tim was done with the shrimp, I stuffed them. Teamwork, baby!
Into the oven they go…
These were so good! Tim doesn’t like Greek yogurt, so I was afraid that he wouldn’t really care for them much. I braced myself for his reaction and thought I’d at least gain some brownie points for the presentation. However, to my surprise, he really liked them! The shrimp were not rubbery, and the stuffing was creamy, savory, and had a zesty kick.
As compared to when I started this blog back in May, you may notice a significant difference in my photos…or so I hope. This is because I’ve been reading a plethora of resources out there regarding food photography. I’m continuously pinning helpful reads on my Pinterest board. As far as composition goes, perusing through Foodgawker and Healthyaperture really gives me a lot of inspiration and ideas. I am continuously mesmerized by all the talent out there. Aside from all the research, the most important component is practice! Practice makes perfect, and I’ve been snapping away whenever I get some down time.
I’ve noticed that my photos all tend to look very similar to one another bc I always shoot under the same conditions… same placement, angle, settings, light, etc. I want to expand my repertoire and keep things interesting and unique, so to speak. Right now, I’m learning to shoot darker and moodier images for more dramatic effect. This is my first attempt…What d’ya think?
I still have a lot to learn, and I am enjoying every second of it ;). Practice! Practice! Practice!
– What’s your favorite seafood? How do you normally prepare it?
– If you like to take pictures of food, do you have any helpful tips or advice for me? Let’s bounce ideas off of one another ;).