Stuffed Shrimp
You can buy prepackaged cooked crabmeat in the seafood section of your grocery store.
INGREDIENTS | YIELDS 4 servings
- light cooking spray
- 1 pound cooked shrimp, peeled
- 1 tablespoon butter
- ½ onion, finely chopped
- ¼ cup celery, finely chopped
- ½ teaspoon lemon juice
- ½ cup cooked crabmeat
- ½ cup bread crumbs
- 1 egg, beaten
Preheat broiler. Prepare a baking sheet with light cooking spray.
Butterfly the shrimp and place on the baking sheet. Set aside.
Sauté chopped onions and celery in butter and lemon for 3 minutes.
Add crabmeat, breadcrumbs, and ½ of the beaten egg to onion and celery mixture and remove from heat, still mixing. Discard remaining egg.
Spoon equal amounts of breadcrumb mixture onto butterflied shrimp.
Broil for 6 minutes or until browned.
Per Serving
- Calories: 245
- Fat: 8 grams
- Protein: 30 grams
- Carbohydrates: 13 grams
- Cholesterol: 246 milligrams
Butterflying Shrimp
To butterfly a shrimp, split it down the back with a knife, cutting just enough to pull the sides apart but not enough to cut the shrimp in half. The shrimp opens like a butterfly with its wings unfurled. This cooking technique is used for other meats as well, including fish and poultry.
