Baked Stuffed Shrimp
Sit back and enjoy the game with this better-than-bar-food snack from the "Hockey Food in Canada" story in the April, 2004 issue of Canadian Living. Hockey fans swarm shrimp, so you'll need enough for a crowd. This recipe works for up to 12 guests. Make the shrimp ahead and pop them into the oven between periods so you don't miss a bit of the action.
Servings: 44 pieces
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 20 |
| pro | 3 g |
| total fat | trace |
| sat. fat | 0 g |
| carb | 1 g |
| fibre | trace |
| chol | 22 mg |
| sodium | 52 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 3% |
| vit A | 1% |
| vit C | 2% |
| folate | 2% |
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1 cup (250 mL) fresh bread crumbs
1 tsp (5 mL) vegetable oil
1 onion, minced
3 cloves garlic, minced
2 stalks celery, finely chopped
2 cups (500 mL) chopped mushrooms
1/2 tsp (2 mL) each salt, pepper and dried thyme
1 egg, beaten
1/4 cup (50 mL) minced fresh parsley
1-1/2 lb (750 g) jumbo shrimp (about 44), peeled
Preparation:
On rimmed baking sheet, toast bread crumbs in 350°F (180°C) oven or toaster oven until golden, 5 minutes. Set aside.
Brush oil over nonstick skillet; heat over medium-high heat. Sauté onion, garlic, celery, mushrooms, salt, pepper and thyme until onion is softened and liquid is evaporated, about 5 minutes. Let cool for 10 minutes. Stir in bread crumbs, egg and parsley. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Butterfly shrimp by cutting lengthwise along outside curve almost but not completely through. Devein, if necessary; spread gently in half. Mound heaping teaspoonful (5 mL) stuffing onto each shrimp, pressing gently to adhere. Place, stuffed side up, on greased or parchment paper-lined rimmed baking sheet. (Make-ahead: Cover and refrigerate for up to 2 hours.) Bake in 375°F (190°C) oven until stuffing is golden and shrimp are pink, about 15 minutes.
Additional Information
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Tip: To make less, divide the recipe in half and use 1 egg yolk instead of the egg.
Source
Canadian Living Magazine: April 2004
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