Baked Stuffed Shrimp

Name: Baked Stuffed Shrimp
Yield: 4
Cuisine: Fusion
Ingredients: olive oil; scallions, spring or green onions; garlic cloves; italian parsley; thyme; dried tomato bits; bread crumbs; parmesan, parmigiano-reggiano cheese, grated; salt and black pepper; shrimp; lemon; tartar sauce

Yield

4
servings

Prep

20
min

Cook

10
min

Ready

30
min

Trans-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.