Preheat oven to 425F. Spray a 9x13 baking dish with cooking spray.
Saute kielbasa in 2 tablespoons of the butter in a nonstick skillet over medium heat until kielbasa begins to brown, about 3 minutes. Add onion, peppe, garlic and Creole seasoning. Saute until vegetables are soft, about 4-5 minutes.
Deglaze skillet with sherry; simmer until liquid evaporates. Remove from heat and crumbs, broth, parsley and salt and pepper, Split the shrimp along the bottom so the shrimp lays flat in the baking dish and the tail curls over the shrimp. Mound 2 tablespoons of stuffing on the flat part of each shrimp; the tail will now curl over the stuffing.
Melt 4 tablespoons butter, drizzle over shrimp and roast in oven until shrimp are cooked through, about 10-12 minutes.
Mix sauce ingredients in a bowl. Divide sauce between 4 dinner plates. Arrange 4 stuffed shrimp on each plate.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (409g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 325 (56%)|
|Amt Per Serving||% DV|
|Total Fat 36.1g||48 %|
|Saturated Fat 15.9g||79 %|
|Monounsaturated Fat 11.6g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 131.5mg||40 %|
|Sodium 1824mg||63 %|
|Potassium 475.6mg||13 %|
|Total Carbohydrate 41.1g||12 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 37.8g|
|Protein 18.4g||26 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 580
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