Heat oil in a small skillet and saute onions, garlic, parsley and thyme until onions become soft. Remove from heat and mix together with the tomato bits, bread crumbs, Parmesan, salt and pepper. Preheat oven to 450~. Lay shrimp in lightly oiled baking dish, cut sides down, with tail shells pointing up. Spread a layer of stuffing over the flattened portion of each shrimp, mounding it slightly in the center. Bake until the shrimp are pink and the stuffing is well-browned, about 10 to 12 minutes. Garnish with lemon wedges and offer tartar sauce, if desired. Source: The Sonoma Dried Tomato Cookbook (wrv)
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|Serving Size: 1 Serving (253g)|
|Recipe Makes: 4|
|Calories from Fat: 39 (16%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 170.6mg||52 %|
|Sodium 329.5mg||11 %|
|Potassium 438mg||12 %|
|Total Carbohydrate 28.8g||8 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 22.4g|
|Protein 27.3g||39 %|
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Calories per serving: 237
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