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Stuffed Butterflied Shrimp Recipe

Stuffed Butterflied Shrimp Recipe

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
TOTAL TIME: Prep: 20 min. + standing Bake: 20 min. YIELD:6 servings

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

  • 1. 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.
  • 2. 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.

Wine Pairings

Light-Bodied White Wine

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