Mushroom-Stuffed Shrimp Recipe

Mushroom-Stuffed Shrimp Recipe photo by Taste of Home

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Hosting a party? These fancy stuffed shrimp will be a hit. From Karolee Plock of Burwell, Nebraska, they’re also a tasty main course with rice or pasta.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Mushroom-Stuffed Shrimp Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

20 5 25

Ingredients

12 uncooked shell-on jumbo shrimp (about 1 pound)
1/2 teaspoon chicken bouillon granules
1 tablespoon hot water
3/4 cup soft bread crumbs
2 tablespoons finely chopped fresh mushrooms
2 tablespoons finely chopped celery
1 teaspoon reduced-fat butter
1/4 teaspoon garlic powder
4 drops hot pepper sauce

Directions

Peel and devein shrimp, leaving the tails on. Butterfly each shrimp along the outside curve. Open shrimp flat and place with tails up in an 8-in. square baking dish coated with cooking spray.
In a small bowl, dissolve bouillon in hot water. Stir in the remaining ingredients. Spoon about 1 teaspoon onto each shrimp. Bake at 375° for 5-8 minutes or until shrimp turn pink. Serve warm. Yield: 1 dozen.

Editor's Note: This recipe was tested with Land O'Lakes light stick butter.

Cooking for 2: Shrimp with Mushrooms

Nutritional Analysis: 3 stuffed shrimp equals 115 calories, 2 g fat (1 g saturated fat), 170 mg cholesterol, 353 mg sodium, 5 g carbohydrate, trace fiber, 19 g protein. Diabetic Exchange: 3 lean meat.

Originally published as Mushroom-Stuffed Shrimp in Light & Tasty December/January 2006, p53