Looking to make Portuguese Style Baked Stuffed shrimp appetizer? Look no further because this recipe is exactly what you need in your life. It is loaded with all the Portuguese flavors you love and features buttery, Ritz Crackers!
Portuguese appetizers are some of my favorite things to enjoy locally here in Southeastern Massachusetts. I love nothing more than to indulge in a Stuffed Quahog, Chourico Sandwich, or enjoy some Shrimp Mozambique when I dine locally.
In fact, thanks to growing up with Portuguese family, I can enjoy these meals anytime since my mom is a great Portuguese cook. She might only be half Portuguese, but my dad was a Portuguese-American.
Stuffed Shrimp is one of my favorite appetizers to get at most local restaurants, but some places are better than others. So, today, I am perfecting the Baked Stuffed Shrimp recipe and making it a Portuguese -American style.
This Stuffed Shrimp recipe features a small amount of white cooking wine, garlic, onion, and chourico. But, the best part that ties all these amazing flavors together is the buttery Ritz crackers I used as the base.
Some people use Portuguese bread, but I still prefer easy to work with Ritz crackers. My Vavo used to use these in her Crab Meat Stuffing recipe that I need to share someday. That was a dish worth raving about, but I would have to recall it by memory.
This shrimp recipe was so fragrant and really made my home smell so heavenly. It only made 18 large shrimp so if you are feeding a crowd, you will need to double or triple this recipe. However, since these are so rich, you might just want a few.
Baked Stuffed Shrimp Ingredients
If you are tempted to make these savory, baked stuffed shrimp, you will need the following ingredients. If you cannot find Portuguese Chourico locally, you can use Spanish Chorizo.
- 1/2 lbs of jumbo or large stuffed shrimp (Jumbo is the best)
- 1/3 lb chourico
- 1 stick of unsalted butter
- 60 Ritz Crackers
- 2 tablespoons white wine
- 2 cloves garlic
- 2 tablespoons onion
- 2 tablespoons fresh parsley
- black pepper
How to Make Portuguese Baked Stuffed Shrimp
The key to making this recipe is make sure all your ingredients (besides the wine, shrimp, parsley & butter) and finely ground.
Your food processor will be your best friend for this recipe because you will be using it to grind your Ritz crackers finely. Add Ritz to a large mixing bowl
Then, you will be using it to grind your chourico, onion, and garlic finely.
Once your chourico mixture if finely ground (almost to a paste), add it to a frying pan with the wine, and brown for about 3-5 minutes or until fragrant.
After the chourico mixture is done, turn off the heat and add the full stick of butter to the pan. After it melts, transfer the mixture to the bowl with Ritz Crackers. Sprinkle mixture with chopped parsley and black pepper.
Using clean hands, mix thoroughly until to forms one large ball that smaller balls can be plucked out of.
Heat oven to 350 degrees Fahrenheit, and spray a casserole dish with nonstick.
On a cutting board peel your shrimp leaving only the tail on.
Place shrimp on your cutting board and slice horizontally through the middle section 3/4 of the way through (do not cut all the way through).
Open each side and spread them out. This is where your stuffing will sit.
After each shrimp is opened, add one heaping tablespoon of stuffing to each.
Bake for 15-18 minutes. Stuffing will be lightly browned, and shrimp translucent with an orange tip.
Enjoy warm! These can also be easily reheated in the microwave. They stay fresh-tasting in an air-tight container in the fridge for up to 3 days.
Portuguese Style Baked Stuffed Shrimp
Equipment
- food processor
Ingredients
- 1 1/2 lbs Jumbo or Large Stuffed Shrimp
- 1/3 lb chourico
- 1 stick unsalted butter
- 60 Ritz Crackers
- 2 tbsps. white cooking wine
- 2 cloves garlic
- 2 tbsps. onion
- 1/4 tsp. black pepper
- 2 tbsps. fresh parsley
Instructions
- The key to making this recipe is make sure all your ingredients (besides the wine, shrimp, parsley & butter) and finely ground.
- Your food processor will be your best friend for this recipe because you will be using it to grind your Ritz crackers finely. Add Ritz to your food processor and grind until fine. Add ground Ritz to a large bowl and set aside.
- Add chourico, onion, parsley, and garlic to your food processor and process.
- Once your chourico mixture is finely ground (almost to a paste), add it to a frying pan with the wine, and brown for about 3-5 minutes or until fragrant.
- After the chourico mixture is done, turn off the heat and add the full stick of butter to the pan. After it melts, transfer the mixture to the bowl with Ritz Crackers. Sprinkle mixture with chopped parsley and black pepper.
- Using clean hands, mix thoroughly until to forms one large ball that smaller balls can be plucked out of.
- Heat oven to 350 degrees Fahrenheit, and spray a casserole dish with nonstick; set aside.
- On a cutting board peel your shrimp leaving only the tail on.
- Place shrimp on your cutting board and slice horizontally through the middle section 3/4 of the way through (do not cut all the way through).
- Open each side and spread them out. This is where your stuffing will sit.
- After each shrimp is opened, add one heaping tablespoon of stuffing to each.
- Bake for 15-18 minutes. Stuffing will be lightly browned, and shrimp translucent with an orange tip.
- Enjoy warm!
Eileen says
Great recipe; tastes like I just filled myself at a 1 of the many Azorean/Portuguese restaurant in Fall River MA. Seeing how simple it is to make both the chicken & shrimp Mozambique when we eat out I usually eat.pork & little necks or a delicious Portuguese steak with all the fixings of rice, fries, strips of vinegar peppers & of course a fried egg on top. As the author of this recipe stated make sir you have fresh Portuguese rolls or “pops” as locals call them. If you have enough room finish your meal with an amazing egg custard tart or a ” nata” : best food ever!!
Romy says
This recipe looks so tasty and delicious! I’m definitely going to try it out in the next couple of weeks
Celebrate Woman Today says
Amy,
This recipe is truly unique. I would love to make it my kitchen. The idea of ethnic cuisines is magical.
Ruth I says
Oh I’ve got to try this delicious recipe! It looks so delicious and I won’t be able to resist it!
Catalina says
What a great idea for dinner! So fancy but so easy to make!
Kathy says
This looks like a really good recipe. I definitely want to make this soon. I’m really interested in seeing how these taste.
Sherry says
These sound quite delicious. My daughter loves shrimp so I will be sure to share this recipe with her.
Cyn Gagen says
I wish I could eat seafood because this sounds AMAZING! Definitely going to pass it along to my sister. She and her family would love it!
Jenn says
I love the Ritz crackers used in this recipe. That buttery flavor is perfect for this!
Brianne Tursi Manz says
What an awesome shrimp appetizer. It’s very unique and looks delicious!
Liz Mays says
Now this sounds like a great way to do shrimp. I’d really like to try and make a bunch as appetizers.
Stacie says
Those look amazing! I’ve never had shrimp stuffed with a sausage mixture before. I can see how that woold work really well, though.