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Stuffed Butterflied Shrimp Recipe

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These flavorful, baked shrimp can be an appetizer or entree. I've handed out this recipe to many friends and family.—Joan Elliott, Deep River, Connecticut

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Stuffed Butterflied Shrimp Recipe

Prep: 20 min. + standing Bake: 20 min.

Yield: 6 Servings

20 20 40

Ingredients

24 uncooked unpeeled large shrimp
1 cup Italian salad dressing
1-1/2 cups seasoned bread crumbs
1 can (6-1/2 ounces) chopped clams, drained and minced
6 tablespoons butter, melted
1-1/2 teaspoons minced fresh parsley

Directions

Peel shrimp, leaving tail section on. Make a deep cut along the top of each shrimp (do not cut all the way through); remove the vein. Place shrimp in a shallow dish; add salad dressing. Set aside for 20 minutes.
Meanwhile, in a large bowl, combine the bread crumbs, clams, butter and parsley. Drain and discard salad dressing. Arrange shrimp in a greased 13-in. x 9-in. baking dish. Open shrimp and press flat; fill each with 1 tablespoon of crumb mixture. Bake, uncovered, at 350° for 20-25 minutes or until shrimp turn pink. Yield: 2 dozen.

Nutritional Facts One serving (4 each) equals 0 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 0 carbohydrate, 0 fiber, 0 protein.

Originally published as Stuffed Butterflied Shrimp in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p19

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Stuffed Butterflied Shrimp (1)

Stuffed Butterflied Shrimp

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Reviewed on Dec. 29, 2011 by dja1451

I definitely would make again .. Excellent taste. However it was more than 20 minutes to peel shrimp and devein. I did not cut the slit deep enough and had a hard time standing these guys up.

But all in all was well received