Baked Stuffed Shrimp Recipe
Ingredients
| 1 pound jumbo raw shrimp peeled, leaving tails on 1 cup chopped mushrooms | ||
| Onion | 1/3 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), finely chopped | |
| 1 teaspoon Chicken-Flavor Instant Bouillon | ||
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Soft bread crumbs | 1 1/2 Cup (16 tbs) | |
| Pimiento | 1 Tablespoon, chopped | |
| Melted margarine or butter | ||
Directions
Preheat oven to 400°.
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.
Refrigerate leftovers.
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.
Refrigerate leftovers.
Chef
