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    Baked stuffed shrimp from Jasper White’s

    Photos by Jessica Bartlett for the Boston Globe

    ENTRÉE: Baked stuffed shrimp

    Tim Willis; Jasper White’s Summer Shack, Dedham

    Stuffed shrimp makes a special appearance on the Summer Shack menu from time to time, and will also be served for the restaurant’s “Hangover Brunch” on New Year’s Day. According to culinary director Timothy Willis, the recipe works best with raw jumbo shrimp with the tails still on, cut up the back and deveined. The dish can be served as an entrée or an appetizer without sides. To see the recipes for side dishes, visit the online slideshow at

    Yield: Four entrées.

    20 peeled jumbo shrimp, with tails attached; butterflied

    and vein removed

    ½ pound butter

    ½ small onion, diced

    1 small stalk celery, diced

    1 small red pepper, diced

    1 tablespoon thyme, picked and chopped

    ½ pound Jonah crab meat

    2 cups Ritz crackers, crushed

    1 cup panko crumbs

    Zest and juice of one lemon

    Salt and black pepper to taste

    1. Preheat oven to 425 degrees.


    2. Melt butter in a large sauté pan. Add celery, red pepper, onions, and thyme. Cook until lightly softened, about 5 minutes. Remove from heat and place in a medium-sized mixing bowl.

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    3. Add crab meat, including any liquid. Fold in Ritz crackers and panko crumbs.

    4. Season with the lemon juice and zest; add a touch of salt and pepper.

    5. In an ovenproof casserole dish, lay shrimp on their backs and add 2-3 tablespoons of stuffing. Wrap the tails around the stuffing, and brush with butter.

    6. Place in preheated oven and cook for about 10 minutes, or until the stuffing reaches 155 degrees.


    Serve with roasted root vegetables, and fennel apple slaw.