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Baked Stuffed Shrimp Recipe
|Trimmed spinach||8 Ounce, washed (1 Package)|
|Vegetable cooking spray||1 Tablespoon|
|Olive oil||2 Teaspoon|
|Finely chopped mushrooms||1 Cup (16 tbs)|
|Minced shallot||1⁄4 Cup (4 tbs)|
|Freshly grated parmesan cheese||6 Tablespoon, divided (1/4 Cup Plus 2 Tablespoons)|
|Minced basil||2 Tablespoon|
|Hot sauce||1⁄2 Teaspoon|
|Unpeeled jumbo shrimp||16|
|Lemon juice||1 Tablespoon|
Serving size: Complete recipe
Calories 2207 Calories from Fat 654
% Daily Value*
Total Fat 73 g113%
Saturated Fat 23.5 g117.7%
Trans Fat 0 g
Cholesterol 2233.6 mg
Sodium 3780.4 mg157.5%
Total Carbohydrates 39 g13.1%
Dietary Fiber 6.4 g25.6%
Sugars 3.7 g
Protein 334 g667.3%
Vitamin A 525.9% Vitamin C 182.8%
Calcium 203.1% Iron 238.9%
*Based on a 2000 Calorie diet
Drain well; chop spinach, and set aside.
Coat a large nonstick skillet with cooking spray; add olive oil.
Place over medium-high heat until hot.
Add chopped mushrooms and minced shallot; saute 5 minutes or until tender.
Add spinach, and cook over medium heat 5 minutes, stirring frequently.
Remove from heat; stir in 1/4 cup Parmesan cheese, basil, and hot sauce.
Peel and devein shrimp, leaving tails intact.
Brush shrimp with lemon juice.
Top each shrimp with 1 tablespoon plus 1 teaspoon spinach mixture.
Place shrimp on a baking sheet coated with cooking spray.
Sprinkle remaining 2 tablespoons Parmesan cheese over spinach mixture.
Bake at 350° for 14 to 15 minutes or until shrimp turn pink.
Transfer shrimp to a serving platter, and serve immediately.