GoProvidence.com and the Providence Journal bring you Small Bites: Easy-to-Digest Recipes. It’s no secret that Twin Oaks Restaurant in Cranston sells a lot of Baked Stuffed Shrimp. But the numbers behind one of the restaurant's most popular dishes are just mind-boggling. “We sell roughly 50,000 orders a year,” said executive chef Ryan Mancini. “If you multiply that by the number of pieces in an order, it’s about a quarter million pieces of shrimp.”
The restaurant, started by owner Susan DeAngelus’ grandparents in 1933, has been making them the exact same way for, if not all of its history, at least the last 75 years. Check out the full recipe and video below.
Baked Stuffed Shrimp
- 2 pounds jumbo shrimp, preferably black tiger, 8/12 count
- 1/2 pound salted butter
- 1 clove garlic, chopped
- 1 tablespoon chopped parsley
- 3 cups crushed Ritz crackers
- 1 cup fine breadcrumbs, unseasoned
Peel the shrimp, split the underside and remove the vein. Set aside.
Melt the butter over medium-high heat. Add the garlic and saute for 5 minutes or until tender. Remove the garlic before it browns.
Add the parsley, cracker crumbs and breadcrumbs. Mix until blended.
Place the shrimp on an ungreased baking sheet. Spoon the mixture into each cavity and bake at 400 degrees for 15 minutes.