Baked Stuffed Shrimp

Baked Stuffed Shrimp 150 Author: Canadian Living Credits: Baked Stuffed Shrimp 150

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.

  • Portion size 44 servings
  • Credits : Canadian Living Magazine: April 2004



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. Saut?nion, 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.

Nutritional facts <b>Per piece:</b> about

  • Sodium 52 mg
  • Protein 3 g
  • Calories 20.0
  • Total fat trace
  • Cholesterol 22 mg
  • Saturated fat 0 g
  • Total carbohydrate 1 g


  • Iron 3.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baked Stuffed Shrimp