Baked Stuffed Shrimp

Makes 2 servings

• 8 shrimp, 12-15 count
• 1 Tbsp butter
• 1/3 cup carrot, diced
• 1/4 cup red pepper, diced
• 1/4 cup red onion, diced
• 1 tsp garlic, minced
• 1/2 Tbsp lemon juice
• 1/4 cup white wine
• 1 Tbsp Worcestershire sauce
• 1/2 cup Ritz Crackers
• 1/4 cup bread crumbs
• 1 Tbsp parsley, chopped
• 1/2 cup Penn Maid® Cottage Cheese
• Salt and pepper to taste

Peel the shrimp and butterfly them from the underside, keeping the back intact. De-vein and wash the shrimp and refrigerate until needed. Melt the butter in a sauté pan over medium heat. Add the carrots, peppers, onions and garlic to the pan and stir occasionally for approximately 5 minutes or until the vegetables become slightly softened and translucent. Add the lemon juice and white wine and continue to cook until the liquid has reduced by half. Remove from heat. Add the Worcestershire, cracker crumbs, breadcrumbs, parsley and cottage cheese to the mixture and gently mix together. Season to taste with salt and pepper. Tightly pack the stuffing mixture into 1/4 cup portions and press it onto the back of the butterflied shrimp. Prepare a baking dish with non-stick cooking spray. Place the shrimp in the baking dish and bake at 350˚F for 15 to 20 minutes or until the shrimp become opaque and the stuffing golden brown.

Serving idea: Serve from the oven in the baking dish with melted butter and wedges of fresh lemon


Queenie Recipe