Yield: 1 servings
|1 tablespoon||Olive Oil|
|3 \N||Scallions or Green Onions; minced|
|2 \N||Cloves Garlic; minced|
|1 teaspoon||Fresh Parsley; chopped|
|1 teaspoon||Fresh Thyme; chopped|
|1 \N||Heaping Tbs. pieces of dried Romano Tomatoes|
|¾ cup||Fine Bread Crumbs|
|1 tablespoon||Parmesan Cheese; grated|
|\N \N||Salt and White Pepper to taste|
|1 pounds||Large or jumbo Shrimp; rinsed; deveined, and butterflied, (up to 2)|
|4 \N||Lemon wedges for garnish|
|\N \N||Shrimp Sauce; (Optional )|
Shrimp are the most popular shellfish in the US. This is not surprising, because shrimp have a distinctive flavor, and the pink-white cooked meat is tender, delicate, and simply delicious.
Today's recipe is one of The Cook's favorites. Served as an entree at a formal gathering, or as the main course of your dinner tonight, this stuffed shrimp recipe is packed with savory flavors and very simple to prepare.
Preheat oven to 450-F degrees.
Warm oil in a small skillet over medium heat and sauté onions, garlic, parsley, and thyme until onions become soft.
Remove the skillet from the heat and blend in the tomato bits, bread crumbs, Parmesan cheese, salt and pepper.
Lay shrimp in a 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, usually about 10 to 12 minutes. Serve warm. Garnish with lemon wedges and shrimp sauce, if desired.
Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Mar 4, 1999, converted by MM_Buster v2.0l.