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Recipe courtesy of Thelma Brelesky

Thelma Brelesky's Scallop-Stuffed Shrimp

  • Level: Intermediate
  • Total: 1 hr 10 min
  • Active: 45 min
  • Yield: 8 to 10 servings
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2 pounds shrimp (12/15 count), peeled and deveined, with tail on

10 tablespoons unsalted butter, plus more for dotting each shrimp 

1 pound bay scallops 

2 cups stuffing bread cubes, such as Pepperidge Farm 

2 tablespoons chopped fresh parsley 

Paprika, for sprinkling 

1 lemon, halved 


  1. Preheat the oven to 400 degrees F.
  2. Butterfly the shrimp by splitting them down the back from the center to the tail, being careful not to cut all the way through. Set aside.
  3. Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the scallops and cook until lightly browned, 3 to 4 minutes. Take the skillet off the heat and let cool slightly. Drain and coarsely chop the scallops. Set aside.
  4. In a small saucepan, heat 4 cups water with the remaining 8 tablespoons butter until the butter has melted. In a large bowl, add the stuffing cubes, parsley, chopped scallops and the butter-water mixture, and toss to combine. Fill each shrimp with 2 heaping tablespoons of the stuffing. Place the shrimp in two baking dishes and sprinkle with paprika. Squeeze some lemon juice over each shrimp and dot with butter. Cover with foil and bake until the shrimp are pink and firm, 20 to 25 minutes. Serve hot on a warmed platter.