Description
A delightful dish featuring roasted onions stuffed with a savory shrimp filling and topped with garlic butter.
Ingredients
- 4 large yellow or sweet onions
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp ground black pepper
- ½ cup chicken broth or vegetable broth
- 1 lb large shrimp, peeled, deveined, and chopped
- 3 tbsp unsalted butter
- 5 cloves garlic, minced
- ½ cup breadcrumbs
- ½ cup grated Parmesan cheese
- ¼ cup shredded mozzarella cheese
- 2 tbsp chopped fresh parsley
- 1 tbsp lemon juice
- ½ tsp smoked paprika
- ¼ tsp red pepper flakes, optional
- Salt and black pepper, to taste
- 3 tbsp unsalted butter, melted (for topping)
- 2 cloves garlic, finely minced (for topping)
- 1 tbsp chopped fresh parsley (for topping)
- 1 tsp lemon juice (for topping)
- 2 tbsp grated Parmesan cheese, for topping
Instructions
- Preheat the oven. Heat the oven to 375°F. Lightly grease a baking dish with olive oil.
- Prepare the onions. Peel the onions and trim a small amount from the bottom of each so they stand upright. Cut off the top quarter, then carefully scoop out the centers, leaving about 2–3 outer layers intact to create sturdy onion cups. Chop the removed onion flesh and reserve ½ cup for the filling.
- Roast the onion shells. Arrange the hollowed onions in the baking dish. Brush them with olive oil and season with salt and black pepper. Pour the broth around the onions, cover the dish with foil, and bake for 25–30 minutes until beginning to soften.
- Prepare the garlic butter shrimp. While the onions roast, melt 3 tablespoons of butter in a skillet over medium heat. Add the reserved chopped onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for 30 seconds.
- Cook the shrimp. Add the chopped shrimp, smoked paprika, red pepper flakes if using, and a little salt and black pepper. Cook for 2–3 minutes, stirring occasionally, until the shrimp are just turning pink. Remove the skillet from the heat.
- Make the filling. Stir the breadcrumbs, Parmesan, mozzarella, parsley, and lemon juice into the shrimp mixture. Mix until combined. The filling should be moist but not watery.
- Stuff the onions. Remove the foil from the baking dish. Carefully spoon the shrimp mixture into each softened onion, mounding the filling slightly above the rim.
- Prepare the topping. Combine the melted butter, minced garlic, parsley, and lemon juice in a small bowl. Drizzle the garlic butter over the stuffed onions and sprinkle with the remaining Parmesan.
- Bake until golden. Return the dish to the oven, uncovered, and bake for another 12–18 minutes, until the filling is golden and the onions are tender. Check that the center of the shrimp filling reaches 145°F.
- Garnish and serve. Let the onions rest for 5 minutes. Spoon a little of the buttery pan juices over each onion and garnish with fresh parsley before serving.
Notes
- Ensure the shrimp is fresh and properly cleaned.
- Adjust the seasoning according to your taste.
- For a spicier kick, increase the amount of red pepper flakes.
- These stuffed onions can be served as an appetizer or a main dish.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Appetizer/Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed onion
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg