Brandied Stuffed Jumbo Shrimp


  • 18 jumbo shrimp, peeled and deveined, tails on
  • 2 tbs olive oil
  • 1 tbs butter
  • 1 medium yellow onion, minced
  • 2 tbs red bell pepper minced
  • 2 tsp jalapeno pepper, minced
  • 4 garlic cloves, minced
  • 2 tbs brandy
  • 1 cup seasoned bread crumbs
  • 2 tbs fresh parsley, minced
  • 2 tsp fresh cilantro, minced
  • extra virgin olive oil
  • 1/4 cup brandy or dark rum
  • Preheat oven to 375 degrees.
  • Cut a slit in the back side of each shrimp large enough to make a pocket for the stuffing. Set aside.
  • Heat olive oil in a large skillet over medium heat, then melt butter in oil.
  • Saute the onions, peppers and garlic for 3 minutes. Do not brown.
  • Stir in the brandy, breadcrumbs, parsley, cilantro and cumin.
  • Reduce heat, cover and cook for another 3 minutes.
  • Remove from heat and allow to cool for 15 minutes.
  • Stuff the shrimp pockets with the breadcrumb mixture.
  • Drizzle olive oil in the bottom of a glass baking dish and arrange shrimp over top, then drizzle with brandy.
  • Bake shrimp until they curl and turn pink, about 10 minutes
  • Arrange on a serving platter and serve with pasta or rice or just as they are as an appetizer.

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