Buttery Stuffed Shrimp
"Rich and delicious for an appetizer, or splurge and eat them all yourself for a romantic dinner for two. Everything tastes good in candlelight."
photo by Hey Jude
- Ready In:
- 32mins
- Ingredients:
- 10
- Serves:
-
2-4
ingredients
- 8 large shrimp
- 1 cup Italian seasoned breadcrumbs
- 6 tablespoons melted butter, plus
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1 tablespoon grated parmesan cheese
- 1 tablespoon paprika
- 1 1⁄2 tablespoons minced fresh parsley
- 1 clove garlic, minced
directions
- Butter 9"x13" pan with 1 Tbsp butter.
- Peel, devein and butterfly shrimp.
- Arrange in pan.
- Combine bread crumbs, melted butter, lemon juice, water, cheese paprika, parsley and garlic, tossing to mix well.
- Spoon 1-2 heaping tablespoons of stuffing on each shrimp, depending on the size of the shrimp.
- Press stuffing onto shrimp gently.
- Bake at 400 degrees for 10-12 minutes or until golden brown.
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Reviews
-
I made this using 16 large shrimp and there was plenty of stuffing to go around. My husband and I loved this for a quickie, after-work supper. I used garlic flavored breadcrumbs and left out the minced garlic and I increased the Parmesan cheese, doubled it. I served with a heftily (is that a word?) loaded green salad. We really loved this shrimp. I even have leftovers to make the folks in the office jealous when I reheat in the microwave! Thanks Geema :) -
Hi Geema; Finally cooked your recipe for the shrimp. The combination of the ingredients gave the shrimp a nice flavorful taste. The 12 minute time was just perfect, as the shrimp were done to perfection. I will be making these again and is on my list of excellent shrimp Thank you for sharing and I am surprised that no one has tried them before. "Uncle Bill"
RECIPE SUBMITTED BY
Geema
Naples, 87
<p>Life often interupts our comfortable routines in very unexpected ways and in the past three years I've certainly faced some challenges. As a health nut who ate mostly vegetarian I was beyond shocked to discover that I was diabetic. <img title=Yell src=../tiny_mce/plugins/emotions/img/smiley-yell.gif border=0 alt=Yell /> I shouted and rebelled and cried. But the good news is that I can control my glucose levels simply by eating very low carb. What a complete turn around it was to pass up all my high carb vegetarian foods like grains, and veggies and embrace meat! <img title=Surprised src=../tiny_mce/plugins/emotions/img/smiley-surprised.gif border=0 alt=Surprised /> I've adjusted to this limited diet and thanks to Zaar can eat a nice variety of healthful meals.</p>
<p> The next challenge was a freakish fall I took while in New York with my daughter that left me paralyzed and in much pain. I thank God that I am so much better today after more than two years recovery, with total mobility and just some minor pain in my arms and hands. Cooking and communicating here was not really on my priority list. But, I am back in action and ready to cook, take photos, and enjoy this wonderful community of friends.<img title=Laughing src=../tiny_mce/plugins/emotions/img/smiley-laughing.gif border=0 alt=Laughing /></p>
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