Categories: Fish- Seafood
Ingredients
- 2 lbs. large shrimp (15 per lb.)
- 3 Tbsp. butter or margarine
- 2 Tbsp. minced shallots or green onions
- 1/4 cup minced onion
- 1 green pepper, seeded and finely chopped
- 1 cup soft bread crumbs (2 slices)
- 1 tsp. salt
- 1/8 tsp. pepper
- 1 egg, beaten
- 2 Tbsp. melted butter or margarine
- Parsley sprigs
Directions
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Shell and devein 6 shrimp. Set rest aside.
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Cook 6 shrimp in 3 Tbsp. butter or margarine 2 minutes or until pink. Remove; chop finely.
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Add shallots or green onions, onion and green pepper to fat left in skillet. Cook 3 to 4 minutes, stirring often. Remove from heat. Stir in crumbs, chopped shrimp, salt, pepper; Blend in egg.
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Shell reserved shrimp, leaving tails on. Place shrimp, back down on board. Make a slit along underside of each shrimp with knife, but do not cut through. Remove vein.
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Heat oven to 400 degrees. Mound stuffing mixture in hollow of each shrimp. Bring tail over stuffing. Put shrimp, tails up, in grease, shallow baking dish. (At this point, dish may be covered and refrigerated.)
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Drizzle shrimp with melted butter or margarine. Bake 10 to 12 minutes. Transfer to warm plates. Garnish with parsley.