Shrimp with Mushrooms Recipe

Shrimp with Mushrooms Recipe
Shrimp with Mushrooms Recipe photo by Taste of Home
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Shrimp with Mushrooms Recipe

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These fancy stuffed shrimp not only will be a hit as an appetizer, but they’re also a tasty main course with rice or pasta.—Karolee Plock of Burwell, Nebraska
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 6 uncooked shell-on jumbo shrimp (about 1/2 pound)
  • 1/4 teaspoon chicken bouillon granules
  • 1-1/2 teaspoons hot water
  • 1/3 cup soft bread crumbs
  • 1 tablespoon chopped fresh mushrooms
  • 1 tablespoon finely chopped celery
  • 1/2 teaspoon butter
  • 1/8 teaspoon garlic powder
  • 2 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: 1/2 dozen.
Originally published as Mushroom-Stuffed Shrimp in Cooking for 2

Nutritional Facts

1 each: 32 calories, 1g fat (0 saturated fat), 32mg cholesterol, 86mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 4g protein.

  • 6 uncooked shell-on jumbo shrimp (about 1/2 pound)
  • 1/4 teaspoon chicken bouillon granules
  • 1-1/2 teaspoons hot water
  • 1/3 cup soft bread crumbs
  • 1 tablespoon chopped fresh mushrooms
  • 1 tablespoon finely chopped celery
  • 1/2 teaspoon butter
  • 1/8 teaspoon garlic powder
  • 2 drops hot pepper sauce
  1. 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.
  2. 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: 1/2 dozen.
Originally published as Mushroom-Stuffed Shrimp in Cooking for 2

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