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Baked stuffed shrimp
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| Artist: |
_ |
| Categories: |
Baked, Seafood, Shrimp |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| tbsp | Olive oil | | 3
| | Green onions, minced | | 2
| cl | Garllic, minced | | 1
| tsp | Italian parsley, chopped | | 1
| tsp | Fresh thyme, chopped or | | 1/4
| tsp | Dried thyme | | 1
| tbsp | Dried tomato bits, heaping | | 3/4
| cup | Fine fresh bread crumbs | | 1
| tbsp | Parmesan cheese, grated | | | X Salt and pepper | | 1
| lbs | Large or jumbo shrimp | | | -butterflied | | 4
| | Lemon wedges, garnish | | | X Tartar sauce, optional |
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Procedures:
| 1 | Heat oil in a small skillet and saute onions, garlic, parsley and thyme until onions become soft. | | 2 | Remove from heat and mix together with the tomato bits, bread crumbs, parmesan, salt and pepper. | | 3 | Preheat oven to 450°F. | | 4 | Lay shrimp in lightly oiled baking dish, cut sides down, with tail shells pointing up. | | 5 | Spread a layer of stuffing over the flattened portion of each shrimp, mounding it slightly in the center. | | 6 | Bake until the shrimp are pink and the stuffing is well-browned, about 10 to 12 minutes. | | 7 | Garnish with lemon wedges and offer tartar sauce, if desired. |
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