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Baked Stuffed Shrimp Recipe
|Jumbo shrimp||1 Pound, peeled, leaving tails on (Raw)|
|Chopped mushrooms||1 Cup (16 tbs)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), finely chopped|
|Chicken flavor instant bouillon||1 Teaspoon|
|Margarine/Butter||1⁄4 Cup (4 tbs)|
|Soft bread crumbs||1 1⁄2 Cup (24 tbs) (3 Slices Bread)|
|Chopped pimiento||1 Tablespoon|
|Melted margarine/Butter||1 Tablespoon|
Serving size: Complete recipe
Calories 1214 Calories from Fat 587
% Daily Value*
Total Fat 66 g101.6%
Saturated Fat 12 g60.1%
Trans Fat 0 g
Cholesterol 689.4 mg
Sodium 2318.9 mg96.6%
Total Carbohydrates 51 g16.9%
Dietary Fiber 3.9 g15.5%
Sugars 7.2 g
Protein 102 g203.1%
Vitamin A 73.9% Vitamin C 49%
Calcium 36.7% Iron 79.9%
*Based on a 2000 Calorie diet
In large skillet, cook mushrooms, onion, garlic and bouillon in margarine until tender.
Remove from heat; stir in crumbs and pimiento.
Cut a slit along underside of each shrimp; do not cut through.
Remove vein; brush entire shrimp with margarine.
Mound stuffing mixture in hollow of each shrimp.
Place in greased shallow baking dish.
Bake 10 to 12 minutes or until hot.
Garnish with parsley if desired.