1 cup (250 mL) fresh bread crumbs
1 tsp (5 mL) vegetable oil
1 onion, minced
3 cloves of garlic, minced
2 celery stalks, finely chopped
2 cups (500 mL) chopped mushrooms
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1/2 tsp (2 mL) dried thyme
1 egg, beaten
1/4 cup (50 mL) minced fresh parsley
1-1/2lb lb(680 g) jumbo shrimp, (about 44) peeled
On rimmed baking sheet, toast bread crumbs in 350°F (180°C) oven or toaster oven until golden, 5 minutes. Set aside.
Brush oil over nonstick skillet; heat over medium-high heat. Saut?nion, garlic, celery, mushrooms, salt, pepper and thyme until onion is softened and liquid is evaporated, about 5 minutes. Let cool for 10 minutes. Stir in bread crumbs, egg and parsley. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Butterfly shrimp by cutting lengthwise along outside curve almost but not completely through. Devein, if necessary; spread gently in half. Mound heaping teaspoonful (5 mL) stuffing onto each shrimp, pressing gently to adhere. Place, stuffed side up, on greased or parchment paper-lined rimmed baking sheet. (Make-ahead: Cover and refrigerate for up to 2 hours.) Bake in 375°F (190°C) oven until stuffing is golden and shrimp are pink, about 15 minutes.
Tip: To make less, divide the recipe in half and use 1 egg yolk instead of the egg.