Stuffed Shrimp


4 oz. large shrimp

2 tsp. butter

1 tbsp. chopped fresh or frozen onion

1/3 cup fresh bread crumbs* (grate ¾ oz. piece of bread)

¼ tsp. dried parsley or ¾ tsp. minced fresh or frozen parsley

1/16 tsp. salt

pinch of tarragon


Peel shrimp and slit each down the back three-quarters of the way through.

Flatten into butterfly shape and devein.

Rinse off with water and place on a paper towel to drain.

Put butter and onion into Menu-ette Skillet. Cook 45 seconds at 100% power.

Add remaining ingredients to skillet. Mix well with rubber spatula.

Arrange shrimp on paper plate with tails in center.

Spread bread crumb mixture evenly over shrimp, covering them completely.

Cover plate with paper towel.

Cook 1:30 minutes at 100% power, giving plate a half turn halfway through cooking time. (Autorotating oven: Eliminate turn.)

Place shrimp in emptied skillet and serve.

*White bread is acceptable, but whole-wheat bread adds extra flavor to the stuffing.

Note: This dish is great to serve to guests. Tripling the recipe (12 shrimp) will fill a dinner plate before cooking. When cooked, the shrimp coil around the stuffing and create a perfect ring of pink shrimp on a plate. Cooking time is 3:30 minutes at 100% power.

Recipe by: Marie T Smith

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