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Stuffed Butterflied Shrimp

 Stuffed Butterflied Shrimp
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
6 ServingsPrep: 20 min. + standing Bake: 20 min.

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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a

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Stuffed Butterflied Shrimp (continued)

Wine (continued)
light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.