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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I found this recipe in a book called Great American Favorite Brand Name Cookbook and I have not tried it yet, but I'm trying to get some stuff up here before I have to return the book. So if anyone tries it and has any comments, let me know. Hope you enjoy! Ingredients:
1 lb jumbo raw shrimp, peeled, leaving tails on (about 12-16) |
1 cup chopped mushroom |
1/3 cup chopped onion |
1 garlic clove, finely chopped |
1 teaspoon instant chicken bouillon |
1/4 cup margarine or 1/4 cup butter |
1 1/2 cups soft breadcrumbs (3 slices of bread) |
1 tablespoon chopped pimiento |
melted margarine or butter |
chopped parsley (optional) |
Directions:
1. 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.
2. 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.
3. Place in greased shallow baking dish. Bake 10-12 minutes or until hot. Garnish with parsley if desired. Refrigerate leftovers.
4. Microwave Instructions: In 1 quart glass measure, microwave margarine on HIGH for 45 seconds or until melted. Add mushrooms, onion, garlic and bouillon. Microwave on HIGH for 3 minutes or until onion is tender. Stir in crumbs and pimiento. Prepare shrimp as above. Place in 2 greased 12x7 shallow baking dishes or 1 (12 ) round glass platter. Microwave on HIGH for 3 minutes or until hot. Proceed as above.
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