Nutrition Facts

  • One serving:
  • 3 stuffed shrimp
  • Calories:
  • 115
  • Fat:
  • 2 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 170 mg
  • Sodium:
  • 353 mg
  • Carbohydrate:
  • 5 g
  • Fiber:
  • 0 g
  • Protein:
  • 19 g

Mushroom-Stuffed Shrimp

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.

SERVINGS

4

CATEGORY

Low Fat

METHOD

Baked

PREP

20 min.

COOK

5 min.

TOTAL

25 min.

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.

Printed from tasteofhome.com Nov 19, 2008

Copyright Reiman Media Group, Inc © 2008