Lemon-Scented Stuffed Shrimp
2
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
Jumbo shrimp or prawns are an impressive way to say, "I love you."
Ingredients
Uncooked shrimp
8 oz, about 6 jumbo-size
Lemon zest
2½ tsp(s), or zest of 1 medium lemon
Garlic salt
¼ tsp(s)
Smoked paprika
¼ tsp(s)
Mixed grain bread
2 slice(s), broked into coarse crumbs
Red bell pepper
1 small, chopped
Dried thyme
⅛ tsp(s)
Smoked paprika
⅛ tsp(s)
Shallots
1 medium, peeled and minced
Fat free chicken broth
2 tbsp(s)
Garlic salt
⅛ tsp(s)
Table salt
¼ tsp(s)
Lemon
½ medium, cut into wedges
Instructions
1
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.
2
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.
3
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.
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