Shrimp-Stuffed Shad

Preparation info
  • Yield:

    6 to 8

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

One of the finest Southern dishes I can recall was served to me in the home of friends in Nag’s Head, North Carolina. It was shad fillets served with deveined shrimp. Here is one version of that dish.


  • 8 tablespoons butter
  • ½ cup finely chopped celery
  • ½ cup


  1. Preheat the oven to 425 degrees.
  2. In a small saucepan, heat 2 tablespoons butter and add the celery and onion. Cook, stirring, until the onion is translucen