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Stuffed Shrimp with Scampi Sauce
Recipes
Stuffed Shrimp with Scampi Sauce
4 servings
30 minutes total

Ingredients

  • ⅓ cup french-fried onions, coarsely crushed
  • 2 tablespoons fresh Italian parsley, coarsely chopped
  • ⅓ cup white wine (or chicken broth)
  • 24 large peeled/deveined shrimp (about 10 oz), tail on
  • 2 (3-oz) premium lump crab cakes, thawed
  • ½ cup scampi finishing sauce

Prep

    • Preheat oven to 400°F.
    • Crush fried onions. Chop parsley.

Steps

    1. Pour wine into 9-inch square baking dish. Butterfly shrimp. To do this: cut a slit almost through back of shrimp. Open shrimp and flatten. Place about 1 teaspoon crab cake on back of each shrimp; fold tail over filling and place shrimp in baking dish. Repeat with remaining shrimp (wash hands).
    2. Bake 10–12 minutes or just until shrimp are pink and opaque and stuffing is 165°F. Transfer shrimp to serving platter; sprinkle with onions. Whisk scampi sauce into pan juices, then sprinkle with parsley. Pour sauce around shrimp and serve.

Amount per ¼ recipe serving: Calories 350, Total Fat 23g, Sat Fat 5g, Trans Fat 0g, Chol 150mg, Sodium 660mg, Total Carb 10g, Fiber 1g, Sugars 1g, Protein 21g, Calc 6%, Vitamin A 10%, Vitamin C 15%, Iron 10%