Stuffed Shrimp
Everyone will enjoy this scrumptious appetizer that invites a new flavor into your kitchen.
Yield
2 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
shrimp
jumbo |
*
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 1 | cup |
bread crumbs
|
|
| 6 | tablespoons |
butter
|
|
| ¼ | cup |
crab meat
flaked |
|
| ¼ | cup |
sherry
|
*
|
| ¼ | cup |
almonds
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
shrimp
jumbo |
*
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 237 | ml |
bread crumbs
|
|
| 9E+1 | ml |
butter
|
|
| 59 | ml |
crab meat
flaked |
|
| 59 | ml |
sherry
|
*
|
| 59 | ml |
almonds
chopped |
*
|
Directions
Remove shell up to tail. Cut shrimp down to the back leaving in butter- fly fashion. Remove large intestine. Place in baking dish .
Melt butter. Combine remaining ingredients. Place stuffing in each shrimp cavity. Bake in preheated 350℉ (180℃) oven for 20 minutes or until tails curl up and shrimp meat is bright white.
Serve with drawn butter and lemon wedge.
