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Mushroom-Stuffed Shrimp

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

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

Printed from tasteofhome.com Nov 19, 2008

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Mushroom-Stuffed Shrimp cont.

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.