Stuffed Butterflied Shrimp |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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These flavorful, baked shrimp can be an appetizer or entree. I've handed out this recipe to many friends and family.Joan Elliott, Deep River, Connecticut Ingredients:
24 uncooked unpeeled large shrimp |
1 cup italian salad dressing |
1-1/2 cups seasoned bread crumbs |
1 can (6-1/2 ounces) chopped clams, drained and minced |
6 tablespoons butter, melted |
1-1/2 teaspoons minced fresh parsley |
Directions:
1. Peel shrimp, leaving tail section on. Make a deep cut along the top of each shrimp (do not cut all the way through); remove the vein. Place shrimp in a shallow dish; add salad dressing. Set aside for 20 minutes.
2. Meanwhile, in a large bowl, combine the bread crumbs, clams, butter and parsley. Drain and discard salad dressing. Arrange shrimp in a greased 13-in. x 9-in. baking dish. Open shrimp and press flat; fill each with 1 tablespoon of crumb mixture. Bake, uncovered, at 350° for 20-25 minutes or until shrimp turn pink. Yield: 2 dozen.
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