How To Make Broiled Stuffed Shrimp

 in Demos

Talk about flavor-packed. Shrimp gets a makeover in this broiled stuffed shrimp recipe. Stuffed with garlic, goat cheese and herbs, wrapped in prosciutto and broiled to bubbly, crispy perfection, you’d think there wasn’t any other way you could make shrimp more delicious. However, that’s before you drizzle on a generous helping of our homemade lemon butter blanc sauce for the shrimp dish of all shrimp dishes. Forget appetizer, this thing can be a meal all on its own. Whip this recipe out for date night and you’ll surely be cooking to impress.

Learn how to make this broiled stuffed shrimp recipe with our online culinary school chef in this video tutorial. Thrown together in just a matter of minutes, this dish is the definition of crowd pleaser.

Broiled Stuffed Shrimp

Shrimp Ingredients
12 large shrimp, peeled, tail on and butterflied
12 tbsp goat cheese
2 tbsp minced garlic
1 tbsp chopped green onions
1 tbsp chopped parsley
1 tbsp chopped fresh tarragon
1/2 cup chopped red pepper
1 egg
3 tbsp bread crumbs
4 oz chopped prosciutto
1 tbsp olive oil
Salt and pepper to taste

Lemon Beurre Blanc Ingredients
2 tbsp chopped shallot
¼ cup dry white wine
2 tbsp white vinegar
1/3 cup heavy cream
2 sticks of unsalted butter, cut into pieces and chilled
2 tbsp lemon juice
Salt and white pepper to taste

Shrimp Procedure
1. In a sautéed pan add 1 tablespoon of olive oil and sautéed the red peppers and garlic for a few minute. Set aside to cool in a mixing bowl, once cooled combine the rest of the ingredients, seasoned with salt and pepper.
2. Place one tbsp of filling into each shrimp. Place the shrimp into an oiled baking dish. Broil the shrimp for about 5 minutes.

Lemon Beurre Blanc Procedure
1. In a heavy sauce pan add shallots, wine and vinegar over medium heat. Reduce the liquid until a syrup-like consistency—about 5 minutes. Add cream and boil for 1 minute. Reduced heat to low and add a few table spoons of butter, whisking constantly. Add remaining butter a few pieces at a time, until you have used all the butter( the sauce should have a nappe consistency or coat the back of a spoon)
2. Remove from the heat, then season to taste and add the lemon juice. Pour through a sieve and discard the shallots. Serve immediately.

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