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Stuffed Shrimp Appetizers

Stuffed Shrimp Appetizers
“This wonderful low-fat treat is delicious, full of flavor, and its presentation makes it especially appetizing. We love it.” Shirley Leasock - Rockwood, Pennsylvania
20 ServingsPrep: 25 min. Bake: 10 min.

Ingredients

  • 20 uncooked large shrimp (about 1 pound)
  • 1 egg, beaten
  • 1/2 cup soft bread crumbs
  • 1 tablespoon mayonnaise
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon salt-free seasoning blend
  • 1/4 teaspoon pepper
  • 1/8 teaspoon dried oregano
  • Dash cayenne pepper
  • 1 can (6 ounces) lump crabmeat, drained
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon paprika

Directions

  • Peel and devein shrimp, leaving the tails on. Butterfly each shrimp
  • along the outside curve. Open shrimp flat and place butterflied-side
  • down in an ungreased 15-in. x 10-in. x 1-in. baking pan.
  • In a small bowl, combine the egg, bread crumbs, mayonnaise, lemon
  • juice and seasonings. Stir in crab. Place 1 tablespoonful of mixture
  • over each shrimp; sprinkle with cheese and paprika. Bake at 350°
  • for 9-11 minutes or until shrimp turn pink. Serve warm. Yield: 20
  • appetizers.
Nutrition Facts: 1 stuffed shrimp equals 36 calories,
© Taste of Home 2013

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Stuffed Shrimp Appetizers (continued)

Nutrition Facts: 1 g fat (trace saturated fat), 46 mg cholesterol, 82 mg sodium, 1 g carbohydrate, trace fiber, 5 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013