Baked Stuffed Shrimp I by Nancy T. Maar
Serve one or two shrimp for an appetizer, four for lunch. Make these easy and delicious stuffed shrimp ahead of time. Make sure the bread crumbs you use are sugar-free.
Yields 4 servings; serving size 4 ounces
Calories: 125.43 grams
Protein: 10.34 grams
Carbohydrates: 9.42 grams
Sugar: 0.70 grams
Fat: 5.05 grams
1 tablespoon unsalted butter
2 cloves garlic, smashed
2 tablespoons Parmesan cheese
6 tablespoons sugar-free bread crumbs
Juice of ½ lemon
1 teaspoon dried oregano
Salt to taste
1 teaspoon freshly ground black pepper
16 jumbo shrimp, peeled and butterflied
Fresh chopped parsley for garnish
Preheat the oven to 500°F. Melt the butter in a saucepan over medium heat. Sauté the garlic for about 4 minutes.
Stir in the next 6 ingredients and mix well. Place the shrimp on a baking pan. Mound the stuffing on each.
Bake for about 6–8 minutes or until the shrimp have turned pink and the stuffing is lightly brown.
Wild vs. Farm-Raised Shrimp
Immediately after Hurricane Katrina destroyed the fishing towns around the Gulf of Mexico, it was harder to get wild Gulf shrimp. However, the fishermen are back, so opt for wild shrimp if you can find them. They are more flavorful than their captivity-raised counterparts.
