Baked stuffed shrimp

Yield: 4 servings

Measure Ingredient
-Waldine Van Geffen VGHC42A
1 tablespoon Olive oil
3 Green onions; minced
2 cloves Garllic; minced
1 teaspoon Italian parsley; chopped
1 teaspoon Fresh thyme; chopped or
¼ teaspoon Dried thyme
1 tablespoon Dried tomato bits; heaping
¾ cup Fine fresh bread crumbs
1 tablespoon Parmesan cheese; grated
x Salt and pepper
1 pounds Large or jumbo shrimp; butterflied
4 Lemon wedges; garnish
x Tartar sauce; optional

Heat oil in a small skillet and saute onions, garlic, parsley and thyme until onions become soft. Remove from heat and mix together with the tomato bits, bread crumbs, Parmesan, salt and pepper.

Preheat oven to 450~. Lay shrimp in lightly oiled baking dish, cut sides down, with tail shells pointing up. Spread a layer of stuffing over the flattened portion of each shrimp, mounding it slightly in the center. Bake until the shrimp are pink and the stuffing is well-browned, about 10 to 12 minutes. Garnish with lemon wedges and offer tartar sauce, if desired. Source: The Sonoma Dried Tomato Cookbook (wrv)

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