Fish House Baked Stuffed Shrimp: A Taste of Coastal Celebration

Growing up, certain dishes were reserved for the most cherished occasions – birthdays, anniversaries, or those rare, spontaneous evenings when the family gathered with an air of unadulterated joy. Fish House Baked Stuffed Shrimp was one of those culinary stars. I can vividly recall the comforting aroma that would fill our kitchen, a prelude to the rich, savory filling nestled atop plump shrimp, all crowned with a bubbling, golden cheese topping. It wasn’t just a meal; it was an edible embrace, a symbol of togetherness and good cheer, often enjoyed with the gentle glow of candlelight and the clinking of glasses.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Servings: 4
• Yield: 4 individual servings
• Dietary Type: Seafood

Ingredients

For the Shrimp:

• 24 large shrimp, peeled and deveined

For the Stuffing:

• 1/4 lb butter
• 1/2 cup Chablis or other dry white wine
• 1/8 cup sherry wine
• 1/2 tablespoon cracked black pepper
• 1/2 tablespoon thyme
• 1/2 tablespoon paprika
• 3 teaspoons chopped garlic
• 3 tablespoons chopped green onions
• 2 stalks celery, diced
• 1/4 large onion, chopped fine
• 2 tablespoons grated Parmesan cheese
• 2 cups croutons
• 1 lb claw crabmeat

For the Topping:

• 1 cup Chablis or other dry white wine
• 4 teaspoons butter, melted
• 4 ounces grated Swiss cheese
• 4 ounces grated cheddar cheese

Equipment Needed

• Large saucepan
• Large mixing bowl
• 4 greased flat-bottomed baking dishes (ramekins or small gratin dishes work beautifully) or a cookie sheet with four distinct areas.
• Oven

Instructions

1. Preheat the Oven: Begin by preheating your oven to a robust 450°F (230°C). This high heat is crucial for achieving that delightful crispness on the stuffing and perfectly cooked shrimp.

2. Prepare the Stuffing Base: In a large saucepan, combine the 1/4 lb butter, 1/2 cup Chablis (or your chosen dry white wine), 1/8 cup sherry wine, 1/2 tablespoon cracked black pepper, 1/2 tablespoon thyme, 1/2 tablespoon paprika, and 3 teaspoons chopped garlic. Bring this mixture to a gentle boil over medium heat. Once it begins to bubble, remove the saucepan from the heat. This brief boiling helps to meld the flavors and slightly reduce the liquid.

3. Infuse the Aromatics: To the warm butter-wine mixture, stir in the 3 tablespoons of chopped green onions. Allow this to cool slightly. This resting period lets the green onions release their fresh, oniony essence into the liquid without becoming overwhelmingly pungent.

4. Assemble the Filling: In a large mixing bowl, gently combine the 2 stalks diced celery, the 1/4 large chopped onion, 2 tablespoons grated Parmesan cheese, 2 cups croutons, and the 1 lb claw crabmeat. Be delicate when mixing the crabmeat to avoid breaking up the lumps too much; beautiful morsels of crab are key to a successful stuffing.

5. Marry the Stuffing Components: Pour the slightly cooled butter-wine mixture over the ingredients in the large bowl. Mix everything well, ensuring that the croutons are moistened and the crabmeat is evenly distributed. The croutons will absorb the liquid and begin to soften, forming the binder for our delicious stuffing.

6. Arrange the Shrimp: Take your 4 greased flat-bottomed baking dishes (or prepare your cookie sheet for distinct portions). Place 6 large shrimp on the bottom of each dish, arranging them in a single layer. Ensure the shrimp are nestled together, ready to be embraced by the stuffing.

7. Top with Stuffing: Carefully divide the prepared stuffing mixture into 4 equal portions. Place one portion atop the shrimp in each baking dish. Pat the stuffing down evenly over the shrimp, ensuring a good seal and a generous layer. This helps to keep the stuffing moist and prevents the shrimp from drying out during baking.

8. Initial Bake: Pour 1/4 cup of Chablis (or white wine) over each serving of stuffed shrimp. Drizzle 1 teaspoon of melted butter over each as well. Place the dishes in the preheated oven and bake for 5 minutes. This initial bake begins to cook the shrimp and warm the stuffing.

9. Add the Cheesy Crown: After 5 minutes, remove the pan from the oven. In a separate small bowl, combine the 4 ounces of grated Swiss cheese and 4 ounces of grated cheddar cheese. Evenly sprinkle this cheese mixture over each serving of stuffed shrimp. The combination of Swiss and cheddar provides a delightful nutty and sharp flavor profile that melts beautifully.

10. Final Bake: Return the dishes to the oven and bake for an additional 5 minutes, or until the cheese is fully melted and golden brown and bubbly. The shrimp should be cooked through and opaque, and the stuffing should be heated and slightly crisp on top from the cheese.

Expert Tips & Tricks

• Shrimp Size Matters: For this recipe, using large shrimp is ideal as they provide a substantial base and are less likely to overcook before the stuffing is heated through. If you can find “jumbo” shrimp, even better!
• Crabmeat Quality: Opt for high-quality claw crabmeat. The larger, more intact pieces will provide a superior texture and flavor to your stuffing. If you can find fresh lump crabmeat, it’s an even more luxurious choice.
• Don’t Overcrowd: When arranging the shrimp, ensure they are in a single layer. Overcrowding can lead to uneven cooking, with some shrimp potentially being undercooked while others are overdone.
• Make Ahead Magic: While this dish is best enjoyed fresh, you can prepare the stuffing mixture up to a day in advance. Store it covered in the refrigerator. When ready to assemble, simply arrange the shrimp, top with the stuffing, and proceed with the baking instructions, adding a few extra minutes to the initial bake if the stuffing is cold.
• Grease Generously: Ensure your baking dishes or cookie sheet are well-greased. This prevents the stuffing from sticking, making for a much cleaner presentation and easier cleanup.
• Watch for Doneness: Shrimp cook quickly. The key indicator is when they turn pink and opaque and curl into a “C” shape. Overcooked shrimp become rubbery, so keep a close eye on them during the final baking stage.

Serving & Storage Suggestions

Serve this exquisite Fish House Baked Stuffed Shrimp immediately after it comes out of the oven, while the cheese is perfectly melted and gooey. It’s a dish that truly shines on its own but can be wonderfully complemented by a simple side salad with a light vinaigrette, steamed asparagus, or delicate crusty bread for soaking up any delicious pan juices.

Leftovers, if any, should be cooled completely and then stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm individual servings in a low oven (around 300°F/150°C) or in a covered skillet over low heat until heated through. Be cautious not to overcook the shrimp when reheating.

Nutritional Information

(Please note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	746.7 kcal
Calories from Fat	423 kcal
Total Fat	47.1 g	72%
Saturated Fat	28.9 g	144%
Cholesterol	222.2 mg	74%
Sodium	1784.1 mg	74%
Total Carbohydrate	19.4 g	6%
Dietary Fiber	1.9 g	7%
Sugars	2.5 g	9%
Protein	44.1 g	88%

Variations & Substitutions

• Non-Alcoholic Option: If you prefer to omit alcohol, you can substitute the Chablis and sherry wine with an equal amount of low-sodium chicken broth or fish stock, along with a splash of white wine vinegar for a touch of acidity.
• Herb Variations: Feel free to experiment with other complementary herbs in the stuffing. A touch of fresh parsley, dill, or even a pinch of tarragon can add delightful nuances.
• Breadcrumb Alternatives: If croutons aren’t readily available or you prefer a finer texture, you can use fresh breadcrumbs or even panko breadcrumbs for an extra crispiness. You might need to adjust the amount slightly depending on their moisture content.
• Spicier Kick: For those who enjoy a bit of heat, a pinch of cayenne pepper or a dash of your favorite hot sauce can be added to the stuffing mixture.

FAQs (Frequently Asked Questions)

Q: Can I use smaller shrimp for this recipe?
A: While the recipe calls for large shrimp for optimal results, you can use medium shrimp. You may need to slightly reduce the baking time to prevent them from overcooking.

Q: What kind of baking dishes are best for this recipe?
A: Flat-bottomed baking dishes like ramekins, small gratin dishes, or even individual oven-safe ceramic bowls work wonderfully. They ensure even cooking and beautiful presentation. If you don’t have individual dishes, a cookie sheet divided into four sections is a practical alternative.

Q: How do I know when the shrimp are cooked through?
A: Shrimp cook relatively quickly. They are done when they turn pink and opaque, and curl into a “C” shape. Avoid cooking them until they form a tight “O” shape, as this indicates they are overcooked and will be tough.

Q: Can I make the stuffing ahead of time?
A: Yes, you can prepare the stuffing mixture up to 24 hours in advance. Store it in an airtight container in the refrigerator. When ready to cook, simply assemble as directed, and you may need to add a few extra minutes to the initial baking time.

Q: What is the best way to devein shrimp?
A: To devein shrimp, make a shallow cut along the back of the shrimp with a small paring knife. Then, use the tip of the knife or a toothpick to lift out the dark vein. Rinse the shrimp under cold water afterwards.

Final Thoughts

Fish House Baked Stuffed Shrimp is more than just a recipe; it’s an invitation to create memorable moments around the table. Its rich, savory stuffing, tender shrimp, and cheesy crown make it a truly spectacular dish that is surprisingly straightforward to prepare. Whether you’re celebrating a special occasion or simply craving a taste of coastal indulgence, this recipe is sure to impress. I encourage you to gather your ingredients, light a candle, and enjoy the process of creating this beloved classic. Share it with loved ones, savor each bite, and let the flavors transport you to a place of warmth and delicious celebration.