A signature dish from one of our country's top one hundred independent restaurants.

I grew up in this restaurant. I have great affection for the DeAngelus family. Twin Oaks is a Rhode Island dining icon since 1933 because of sensational recipes like this one.—Joe Zito

  • 5 pounds of jumbo shrimp, ten count per pound or larger
  • 2 pounds of butter
  • 1 garlic clove, chopped
  • 2 tablespoons of chopped parsley
  • 1 ¾ pounds of round butter crackers, ground fine
  • ¼ pound of fine bread crumbs

Peel the shrimp, split the underside, and remove the black vein. Set the shrimp aside.

In a large saucepan, melt the butter over medium-high heat. Add the garlic, and sauté for five minutes. Remove the garlic before it turns brown. Add the parsley, cracker crumbs, and bread crumbs. Mix well.

Preheat the oven to 400 degrees.

Place the shrimp on an ungreased baking sheet. Spoon the stuffing mixture into the split underside of each shrimp. Bake in the 400-degree oven for fifteen minutes. Serve immediately.

Makes sixteen to twenty servings.

Recommended wine: Luca Chardonnay.

—From The TV Maitre D' Cookbook (2007) by TV Maitre D' host Joe Zito and freelance food writer and restaurant publicist Linda Beaulieu. Used with permission.

This article last edited June 27, 2010

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