Try this Stuffed Shrimp 01 Pt 2 recipe, or contribute your own.
Suggest a better descriptionbutterflied shrimp with cut/butterflied side facing UP on the baking sheet. Make certain the shrimp are laying as flat as possible as they tend to curl when baked and thus knock off their stuffing. Mound approximately 1 1/2 tablespoons of the stuffing mixture on top of each shrimp. Bake until browned for about 10 minutes. SAUCE: NOTE: the sauce I attempted did not work as desired. Twas a tomato/adobo based sauce to which I added cheese and screwed it up. The following brief sauce should work fine. And no sauce works just as well although not as nice of a presentation. A good hot sauce would work as well. Puree one large, ripe, home grown tomato. Pour puree into a saute pan and heat until it just boils. You may need to add a bit of water, or stock (veg/shrimp/veal/chicken) if you have such on hand. Add the heavy cream and allow to reduce to sauce consistancy. Season as desired. NOTES : Red Pepper Coulis is a separate recipe. These are well suited for appetizers but could easily be a part of the main meal as well. Recipe by: Rael64 Posted to CHILE-HEADS DIGEST V3 #323 by Inagaddadavida
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database 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. |
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