|
|
Baked Stuffed Shrimp
Serves 4
Est. preparation time: 1 hour
Est. cooking time: 10 minutes, then 8 minutes
Ingredients:
- 12 jumbo shrimp shelled and deveined
- 3 teaspoons olive oil
- 1 cup coarse bread crumbs from day old bread
- 1 garlic clove, crushed through a press
- 1 tablespoon finely chopped italian parsley
- 1 teaspoon grated lemon zest
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
Directions:
- Split the shrimp along the backs but not all the way through.
- Spray a baking pan with olive oil cooking spray.
- Arrange the shrimp on the pan.
- Heat 2 teaspoons of olive oil in a large non-stick skillet.
- Add the bread crumbs and cook, stirring over medium low heat until the bread is golden.
- Add parsley, garlic and lemon zest; cook, stirring 1 minute. -Remove from heat.
- Preheat oven to 450°F.
- Carefully pack the bread mixture into opening in each shrimp, dividing mixture evenly between all shrimp.
- Brush or drizzle each shrimp with the remaining oil.
- Bake until shrimp are cooked through, about 5 minutes.
- Sprinkle with lemon juice before serving.
Recipe source: Bertolli USA Inc.
|
|
