Twin Oaks Baked Stuffed Shrimp Recipe You’ll Love

This Twin Oaks Baked Stuffed Shrimp recipe is a fan favorite at the Twin Oaks restaurant in Cranston, Rhode Island. In this dish, giant shrimp are stuffed with a combination of breadcrumbs, butter, and spices before being baked to a golden brown. Serving suggestions for this dish include a side of vegetables or a salad and some crusty bread. The Twin Oaks Baked Stuffed Shrimp recipe is a fan favorite and a regular on the menu for good reason: it’s a traditional New England dish.

Ingredients for Twin Oaks Baked Stuffed Shrimp Recipe

1. Depending on personal preference, the following is a general list of ingredients for Twin Oaks Baked Stuffed Shrimp recipe.
2. Peeled and deveined 12 big shrimp
3. Just under a cup of breadcrumbs with seasonings
4. Butter, melted, 1/4 cup
5. One Tablespoon of Freshly Chopped Parsley
6. one tablespoon of finely chopped fresh garlic
7. Parmesan cheese, grated (about 1 tablespoon’s worth),
8. To taste, with salt and pepper
9. A la carte components:
10. Serving slices of lemon
11. Preparation and presentation of vegetables or salad

Recipe Details

• Servings: 4-6 people
• Calories: 650-750 calories
• Best season: Any time of the year
• Cooking method: Baking
• Courses: side salad, with pasta or rice
• Cook time: 15-20 minutes
• Preparation time: 20-30 minutes

Instructions for Twin oaks baked stuffed shrimp recipe

1. Turn the oven temperature up to 375 degrees Fahrenheit (190 degrees Celsius) (190 degrees Celsius). When we get around to baking the filled shrimp later, we’ll do it at this temperature.
2. Get the shrimp ready. 12 huge shrimp are cleaned and deveined. Start by peeling shrimp shells. Next, cut the shrimp in half lengthwise and make a tiny slit along the back of each one using a sharp knife or kitchen scissors. A knife or toothpick may remove the dark vein along the back. You should clean the shrimp by running cold water over them and drying them off with paper towels. For cosmetic issues, the tails should be left on.
3. Chopped fresh parsley, chopped fresh basil, 2 minced garlic cloves, and 1/4 cup breadcrumbs should be combined in a basin. Mix vigorously.
4. Melt butter and olive oil into bread crumbs. Mix to incorporate. Melted butter and olive oil will moisten and flavor breadcrumbs.
5. Stuff the shrimp with the breadcrumb mixture. Push the filling into the shrimp. Before serving, check each shrimp for equal filling.
6. Fill the shrimp in an ovenproof dish. Olive oil would help shrimp. This will retain some moisture when baking. Salt and pepper to taste.
7. Bake the filled shrimp for 10–15 minutes in a hot oven until they are opaque. Shrimp size determines baking time. Shrimp is done when you cut into one and see that the meat is opaque all the way through.
8. After the shrimp have completed baking, take them out and serve them straight immediately. Garnish the shrimp with more chopped fresh herbs, lemon wedges, or your preferred dipping sauce.

Health benefits for Twin oaks baked stuffed shrimp recipe

Stuffed with a delicious combination of breadcrumbs, herbs, and spices, then baked until golden brown, Twin Oaks baked filled shrimp is a popular seafood dish. The health benefits of Twin Oaks baked stuffed shrimp recipe depend on the recipe and ingredients:

Cells and tissues throughout the body require protein for growth and repair, and shrimp provides an excellent source of this macronutrient. A 3-ounce meal of shrimp contains approximately 18 grams of protein.

Shrimp is minimal in calories; a 3-ounce portion has just approximately 84. That’s why it’s so beneficial for folks who are attempting to cut calories or keep their weight stable.

Vitamin B12, selenium, and phosphorus are just a few of the vitamins and minerals that shrimp provide in plenty.

Shrimp, which is strong in omega-3 fatty acids and low in saturated fat, may be beneficial to heart health. The stuffing combination may also benefit the heart because of the herbs and spices included in it.

Garlic and ginger, two common stuffing ingredients, are anti-inflammatory.

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