1 lb. jumbo raw shrimp, peeled and leaving tails on
1 cup chopped mushrooms
1/3 cup chopped onion
1 garlic, finely chopped
1 tsp. Wylers's® chicken bouillon
1/4 cup margarine
1½ cups soft bread crumbs
Melted margarine
In large skillet, cook mushrooms, onion, garlic and bouillon until tender.
Remove from heat; stir in crumbs. Cut a slit along underside of each
shrimp (to “butterfly”); do not cut all the way. Remove vein; brush entire
shrimp with margarine. Mound stuffing mixture in hollow of each shrimp.
Place in greased shallow baking dish. Bake 10 to 12 minutes at 400° or until
hot. Garnish with chopped fresh parsley if desired.
Refrigerate leftovers
About 12 to 16 stuffed shrimps
No comments:
Post a Comment