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Baked Stuffed Shrimp

Diet.Chef's picture
Ingredients
  Trimmed spinach 8 Ounce, washed (1 Package)
  Vegetable cooking spray 1 Tablespoon
  Olive oil 2 Teaspoon
  Finely chopped mushrooms 1 Cup (16 tbs)
  Minced shallot 1⁄4 Cup (4 tbs)
  Freshly grated parmesan cheese 6 Tablespoon, divided (1/4 Cup Plus 2 Tablespoons)
  Minced basil 2 Tablespoon
  Hot sauce 1⁄2 Teaspoon
  Unpeeled jumbo shrimp 16
  Lemon juice 1 Tablespoon
Directions

Cook spinach in a small amount of boiling water 1 minute.
Drain well; chop spinach, and set aside.
Coat a large nonstick skillet with cooking spray; add olive oil.
Place over medium-high heat until hot.
Add chopped mushrooms and minced shallot; saute 5 minutes or until tender.
Add spinach, and cook over medium heat 5 minutes, stirring frequently.
Remove from heat; stir in 1/4 cup Parmesan cheese, basil, and hot sauce.
Set aside.
Peel and devein shrimp, leaving tails intact.
Butterfly shrimp.
Brush shrimp with lemon juice.
Top each shrimp with 1 tablespoon plus 1 teaspoon spinach mixture.
Place shrimp on a baking sheet coated with cooking spray.
Sprinkle remaining 2 tablespoons Parmesan cheese over spinach mixture.
Bake at 350° for 14 to 15 minutes or until shrimp turn pink.
Transfer shrimp to a serving platter, and serve immediately.

Recipe Summary

Method: 
Baked
Ingredient: 
Shrimp

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