Baked Stuffed Shrimp
PREP TIME:
TOTAL TIME:
SERVINGS
Ingredients
- 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
Directions
-
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.
