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New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Baked, Stuffed Shrimp

  • Yield: 4 servings


  • 10 large shrimp, peeled, tails left on
  • Salt and pepper
  • 4 ounces cheddar cheese, cut into 1x1/4x1/4-inch pieces
  • 2 ounces prosciutto, cut into 1x1/4x1/4-inch pieces
  • 4 sheets of phyllo
  • Olive oil
  • 1 cup tomato sauce, heated
  • Chopped parsley, for garnish


  • Preheat oven to 350 degrees. Butterfly shrimp: split them down the middle of their backs to open them up. Season each shrimp with salt and pepper. Stuff each shrimp with a piece of cheese and a piece of proscuitto. Gently fold shrimp around stuffing. Roll up phyllo; using a sharp knife, cut into 1/2-inch thick pieces. Carefully unfold phyllo into long, thin strips. Wrap each shrimp in 6 to 8 strips of phyllo and transfer to a baking tray; drizzle with olive oil. Bake 12 minutes until crispy. To serve, spread a little tomato sauce on 4 plates, top with 3 shrimp and sprinkle with parsley.