Baked Stuffed Shrimp
Yield
4 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 3 | each |
scallions, spring or green onions
minced |
|
| 2 | each |
garlic cloves
minced |
|
| 1 | teaspoon |
italian parsley
chopped |
|
| 1 | teaspoon |
thyme
fresh, chopped or 1/4 ts dried |
*
|
| 1 | tablespoon |
dried tomato bits
heaping |
* |
| ¾ | cup |
bread crumbs
fine fresh |
|
| 1 | tablespoon |
Parmesan cheese
grated |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | pound |
shrimp
large, butterflied, jumbo |
|
| 4 | each |
lemon
wedges, garnish |
|
| 1 | x |
tartar sauce
optional |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 3 | each |
scallions, spring or green onions
minced |
|
| 2 | each |
garlic cloves
minced |
|
| 5 | ml |
italian parsley
chopped |
|
| 5 | ml |
thyme
fresh, chopped or 1/4 ts dried |
*
|
| 15 | ml |
dried tomato bits
heaping |
* |
| 177 | ml |
bread crumbs
fine fresh |
|
| 15 | ml |
Parmesan cheese
grated |
|
| 1 | x |
salt and black pepper
|
*
|
| 453.6 | g |
shrimp
large, butterflied, jumbo |
|
| 4 | each |
lemon
wedges, garnish |
|
| 1 | x |
tartar sauce
optional |
* |
Directions
Heat oil in a small skillet and sauté onions, garlic, parsley and thyme until onions become soft. Remove from heat and mix together with the tomato bits, bread crumbs, Parmesan, salt and pepper.
Preheat oven to 450~. Lay shrimp in lightly oiled baking dish , cut sides down, with tail shells pointing up. Spread a layer of stuffing over the flattened portion of each shrimp, mounding it slightly in the center. Bake until the shrimp are pink and the stuffing is well-browned, about 10 to 12 minutes.
Garnish with lemon wedges and offer tartar sauce, if desired.
