Baked Stuffed Shrimp

Baked Stuffed Shrimp image


  • 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


  • STEP 1

    Preheat oven to 400˚F.

  • STEP 2

    Place shrimp in a single layer in a 2-quart baking dish. Refrigerate.

  • STEP 3

    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.

  • STEP 4

    Add lemon juice and clam juice to the pan and continue cooking until liquid has reduced by half.

  • STEP 5

    Remove pan from heat and transfer contents to a medium mixing bowl.

  • STEP 6

    Add the Worcestershire sauce, cracker crumbs, parsley, cottage cheese, and salt and pepper.

  • STEP 7

    Layer the vegetable mixture on top of the shrimp, spreading to cover all the shrimp evenly.

  • STEP 8

    Bake for 18 to 20 minutes or until the shrimp turn pink.

  • STEP 9

    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.

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