Baked Stuffed Shrimp
This gorgeous dish is low-carb and still gives you a good amount of vitamin A.
INGREDIENTS | SERVES 6
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 shallots, minced
- 4 cloves garlic, minced
- 1 cup diced carrot
- ¼ cup dry white wine
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
- 1 cup diced crabmeat
- 1 cup soft whole wheat bread crumbs
- 1 teaspoon dried marjoram leaves
- ½ cup shredded low-fat Swiss cheese
- 24 jumbo shrimp, peeled and deveined
- 2 tablespoons butter, melted
Preheat oven to 375°F. Spray a 13″ x 9″ baking dish with cooking spray and set aside.
In medium skillet, combine olive oil and 2 tablespoons butter; melt over medium heat. Add shallots, garlic, and carrots; cook and stir until tender, about 6 minutes.
Add wine, salt, and cayenne pepper and cook for 2 minutes longer. Remove from heat.
Add crab, bread crumbs, marjoram, and Swiss cheese and mix gently; set aside.
Pat the shrimp dry and slit down the back without cutting all the way through.
Stuff the shrimp with the crab mixture and place, stuffing side up, in prepared dish. Drizzle with melted butter.
Bake for 20–23 minutes or until shrimp are cooked and stuffing is hot and begins to brown. Serve immediately.
Fat: 12.00 grams
Fat as % of calories: 47.5%
Carbohydrates: 9.34 grams
Fiber: 1.28 grams
Sodium: 472.27 mg
Vitamin A : 80% DV
Vitamin C: 6% DV
Calcium: 146.87 mg