Lemon-scented stuffed shrimp
2
Points®
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
Red bell pepper
1 small, chopped
Dried thyme
⅛ tsp
Garlic salt
⅛ tsp
Paprika
⅛ tsp
Shallot
1 medium, peeled and minced
Table salt
¼ tsp
Chicken broth
2 Tbsp
Lemon
½ item(s), large, cut into wedges
