Recipe(tried): Shrimp recipes - Barbecued Shrimp with Pineapple and Bacon, Shrimp Stuffed with Crabmeat, Three-Cheese Stuffed Shrimp, Baked Stuffed Shrimp

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Barbecued Shrimp with Pineapple and Bacon
(I found this recipe a while ago through one of the links Betsy posts in the Daily Menu section, which is a fabulous source for millions of recipes. You can also make this quickly by just using your favorite bottled barbecue sauce.)

Serves 2

1/2 cup soy sauce
1/2 cup pineapple juice
2 tablespoons brown sugar
1/2 teaspoon fresh ginger (chopped)
pinch of crushed chiles
1 tablespoon cornstarch
1 tablespoon cold water
10 extra-large shrimp, peeled and cleaned
1/2 ripe pineapple, cubed
2 slices bacon, blanched for 2 minutes and cut into inch-long pieces
2 bamboo skewers, soaked in water for 30 minutes

Place the first 5 ingredients in a small saucepan and cook over medium heat for 10 minutes. Slowly add the water-cornstarch mixture and cook for 1-1 minutes, stirring continuously. Remove from heat and set aside.

Alternate the shrimp, bacon, and pineapple on each skewer. Place the skewers on the barbecue and cook for 3-4 minutes per side, or cook in a saut pan over medium-high heat for 3-4 minutes per side.

Place the skewers on serving plates and top with sauce.

Shrimp Stuffed with Crabmeat
Serves 2

1/2 lb. extra-large or jumbo shrimp
6.5 oz. crabmeat, well drained, picked over for shells
1-1/2 Tbsp mayonnaise
2 Tbsp Snipped fresh parsley
2 tsp fresh lemon juice
1/2 tsp Old Bay Seasoning or other seafood seasoning or paprika
1/3 cup bread crumbs
2-3 Tbsp butter, melted

Peel and devein shrimp, leaving tail intact. Butterfly by cutting down back and lightly pounding open to flatten.

Mix crab, mayonnaise, parsley, lemon juice and seasoning and divide evenly among shrimp. Sprinkle tops with breadcrumbs.

Place in a well-greased baking dish and drizzle tops with melted butter. Bake at 375F for about 20 minutes, until shrimp are cooked and tops are lightly browned.

Three-Cheese Stuffed Shrimp

1/4 cup Asiago cheese, grated (or substitute with additional jack and parmesan cheeses)
1/4 cup monterry jack cheese, grated
1/4 cup Parmesan cheese, grated
1 tablespoon fresh basil, chopped or 1/2 tablespoon dried
1 tablespoon fresh parsley, chopped
1/2 tablespoon fresh rosemary, chopped
1/2 cup Japanese bread crumbs (called panko and available in most supermarkets, but you can use regular bread crumbs)
1 egg
10 extra large shrimp (U-15's), shell on (about 3/4 lb.)

Mix together the first 8 ingredients and set aside.

Butterfly the shrimp, leaving the shell on. Spread the cheese mixture approximately inch thick over the top of each shrimp. Bake for 8-10 minutes at 350 degrees.

Serve as an appetizer or main dish.

Baked Stuffed Shrimp
Serves: 4 as a appetizer, 2-3 as a main course

1 lb. extra-large shrimp, shelled and deveined
3 Tablespoons Extra Virgin Olive Oil
1 cup coarse bread crumbs from day old bread (do not use canned DRIED breadcrumbs)
1 garlic clove, crushed through a press
1 tablespoon finely chopped Italian parsley
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
4 sprigs parsley

1. Split the shrimp along the backs but not all the way through. Spray a baking pan with olive oil cooking spray. Arrange shrimp on the pan.

2. Heat 2 teaspoons of the olive oil in a large non-stick skillet. Add the bread crumbs and cook, stirring, over medium low heat until the bread is golden. Add 1 tablespoon of the parsley, the garlic and lemon zest; cook, stirring, 1 minute. Remove from heat.

3. Preheat oven to 450F. Carefully pack the bread mixture into opening in each shrimp, dividing evenly. Brush or drizzle each shrimp with the remaining oil. Bake until shrimp are cooked through, about 5 minutes. Sprinkle with lemon juice before serving.