Directions:
- Peel and devein shrimp, leaving the tails on. Butterfly each shrimp along the outside curve; set aside.
- In a large skillet, saute the shallots, basil, fennel seed and pepper in oil until tender. Add garlic; saute for 1 minute. Add spinach; saute 3-4 minutes longer or until wilted. Remove from the heat; stir in bread crumbs and lemon juice.
- Arrange shrimp on a greased 15-in. x 10-in. x 1-in. baking pan. Spoon 1 tablespoon spinach mixture over each shrimp; sprinkle with cheese. Bake at 425° for 4-6 minutes or until shrimp turn pink. Yield: 1-1/2 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 82.24 Kcal (344 kJ) | ||
| Calories from fat | 38.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.25g | 7% | |
|---|---|---|---|
| Cholesterol | 10.1mg | 3% | |
| Sodium | 223.35mg | 9% | |
| Potassium | 73.71mg | 2% | |
| Total Carbs | 9.25g | 3% | |
| Sugars | 1.19g | 5% | |
| Dietary Fiber | 0.77g | 3% | |
| Protein | 2.3g | 5% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 0.5mg | 3% | |
| Calcium | 21.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 228.49 Kcal (957 kJ) | ||
| Calories from fat | 106.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.81g | 7% | |
|---|---|---|---|
| Cholesterol | 28.07mg | 3% | |
| Sodium | 620.54mg | 9% | |
| Potassium | 204.78mg | 2% | |
| Total Carbs | 25.71g | 3% | |
| Sugars | 3.3g | 5% | |
| Dietary Fiber | 2.13g | 3% | |
| Protein | 6.39g | 5% | |
| Vitamin C | 5mg | 3% | |
| Iron | 1.5mg | 3% | |
| Calcium | 60mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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