Baked Stuffed Shrimp
- 8 ounces raw, deveined, extra-large shrimp
- 1 Tbsp. butter
- 1/3 cup diced carrot
- 1/4 cup diced red pepper
- 1/4 cup diced red onion
- 2 cloves garlic, minced
- 1 Tbsp. lemon juice
- 3 Tbsp. clam juice
- 1 Tbsp. Worcestershire sauce
- 1/2 cup finely ground buttery cracker crumbs
- 1/4 cup chopped parsley
- 1/2 cup Hood® Low Fat Cottage Cheese
- Salt and fresh ground black pepper, to taste
Preheat oven to 400˚F.
Place shrimp in a single layer in a 2-quart baking dish. Refrigerate.
In a medium skillet over medium heat, melt the butter. Add the carrots, pepper, onion, and garlic to the pan. Sauté until the vegetables for about 5 minutes or until they become slightly softened and translucent.
Add lemon juice and clam juice to the pan and continue cooking until liquid has reduced by half.
Remove pan from heat and transfer contents to a medium mixing bowl.
Add the Worcestershire sauce, cracker crumbs, parsley, cottage cheese, and salt and pepper.
Layer the vegetable mixture on top of the shrimp, spreading to cover all the shrimp evenly.
Bake for 18 to 20 minutes or until the shrimp turn pink.
Serving suggestion: Serve warm with lemon wedges.
Per serving: Calories: 308, Carbohydrate: 16 grams, Fat: 11 grams, Saturated fat: 5 grams, Protein: 36 grams, Cholesterol: 233 milligrams, Sodium: 628 milligrams, Calcium: 148 milligrams.