Stuffed jumbo shrimp (scampi)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Jumbo shrimp in the shell |
| 1 | tablespoon | Margarine |
| ¼ | cup | Celery, chopped fine |
| 1 | Onion, chopped fine | |
| 1 | tablespoon | Margarine, melted |
| ½ | cup | Bread crumbs |
| ¼ | teaspoon | Basil |
| ½ | teaspoon | Parsley, chopped |
| ¼ | teaspoon | Garlic salt |
Directions
Peel shrimp, leaving shell on tail section. Lay shrimp on back, split almost through with a sharp knife, (butterfly cut), and devein.
Combine onion, celery and margarine in a 1-qt casserole. Microwave on high 3 minutes, or until onion is transparent. Stir in remaining ingredients.
Brush the shrimp with melted margarine, and spoon 1 tablespoon of the onion mixture into the butterflied area of the shrimp. Place in a baking dish with the tail resting straight up on the side of the dish and microwave on high 3 minutes or until shrimp are opaque. Do not overcook. Time varies with the size of the shrimp.