Lemon-Scented Stuffed Shrimp
8 oz, about 6 jumbo-size
2½ tsp, or zest of 1 medium lemon
Mixed grain bread
2 slice(s), broked into coarse crumbs
Sweet red pepper(s)
1 small, chopped
1 medium, peeled and minced
Fat free chicken broth
½ medium, cut into wedges
- Peel and devein shrimp. Butterfly down the back (split but don’t cut through) and flatten. Combine lemon zest, 1/4 teaspoon each garlic salt and paprika. Rub over shrimp. Set aside.
- To prepare filling, spray small skillet with cooking spray. Add bread crumbs, pepper, thyme, 1/8 teaspoon each garlic salt and paprika, and shallots. Sauté until crumbs are lightly browned, 5 minutes. Stir in salt and chicken broth.
- Arrange shrimp in shallow dish. Heap on stuffing. Bake in preheated 450°F oven until done, 10 minutes. Serve with lemon wedges. Yields about 1 1/2 cups per serving.