Photo of Lemon-scented stuffed shrimp by WW

Lemon-scented stuffed shrimp

3
2
2
SmartPoints® value per serving
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
2
Difficulty
Moderate
These jumbo stuffed shrimp are impressive but not time-consuming, perfect for a fancy dinner at home. They get a bright hit of lemon zest on the shrimp before adding the topping. Butterflying the shrimp gives them more surface area on which the crisp topping can rest. To butterfly, place the tip of your knife at the head of the shrimp, and cut along the back all the way to the tail, cutting into but not through the shrimp. It should be just deep enough that the shrimp will fold open, flattening and widening. You can garnish these with some chopped fresh parsley, if you like, for a pretty presentation.

Ingredients

Uncooked shrimp

½ pound(s), about 6 jumbo-size

Lemon zest

2½ tsp, or zest of 1 medium lemon

Garlic salt

¼ tsp

Paprika

¼ tsp

Mixed grain bread

2 slice(s), broked into coarse crumbs

Sweet red pepper(s)

1 small, chopped

Dried thyme

tsp

Garlic salt

tsp

Paprika

tsp

Uncooked shallot(s)

1 medium, peeled and minced

Table salt

¼ tsp

Canned chicken broth

2 Tbsp

Lemon(s)

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 and 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.