Red Lobster Stuffed Shrimp and Stuffed Mushrooms
This recipe from Red Lobster was posted 10 years ago in a newspaper – time to revive it!
Fresh mushrooms and shrimp loaded with their signature seafood stuffing, then smothered in Monterey Jack cheese or Cheddar and baked until bubbly brown.
Seafood Stuffing:
In saucepan, boil:
½ c. water
2 T. butter
Add:
1 T. celery, minced
1 T. onion, minced
1 T. green chili pepper, chopped
1 T. red chili pepper, chopped
¼ t. parsley
½ t. salt
1/8 t. pepper
1 ½ t. sugar
Simmer over low heat for 5 minutes.
Add: ¾ c. cornbread crumbs (Pepperidge Farm cornbread stuffing will work)
FOR STUFFED SHRIMP – 1 c. lump crabmeat, fresh, frozen or one 6-oz. can
FOR STUFFED MUSHROOMS – 1 c. cooked lobster fresh cooked or canned
Mix crabmeat OR lobster with 1 large beaten egg and add to breadcrumb mixture, cover and let sit 5 minutes.
FOR THE STUFFED SHRIMP:
Using 20 large shrimp – devein and remove the shells up to the last joint and the tip of the tail. Cut deep into the shrimp where the vein was and spread to “butterfly” being careful not to cut all the way through. Spread open with tail sticking up and place in pan. Fill each butterflied shrimp with about 1 T. stuffing.
Melt about 1 T. butter and drizzle over shrimp and sprinkle with shredded Cheddar; dust with paprika.
Bake in preheated 375* oven for 15 to 20 minutes or until completely cooked. If needed, place in broiler for a minute or two to brown the cheese just a bit.
FOR THE STUFFED MUSHROOMS:
Using 20 to 24 mushrooms – remove stems. Fill each cap with 2 – 3 T. stuffing, brush with melted butter and top with shredded Monterey jack cheese. Dust with paprika. Bake in preheated 375* F. 12 minutes or until the cheese is melted. You can broil for a minute or two to slightly brown the cheese.