50+ Friends Club Cookbook
Fish and Shellfish

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Baked Stuffed Shrimp II

From the Kitchen of: H@ppy

1	Tbsp	olive oil
3		green onions, minced
2	cloves	Garlic, minced fine
1-2	tsp	parsley, chopped fine
1	tsp	Thyme, chopped or 1/4 tsp dried thyme
1	heaping Tbsp	dried tomato bits
3/4	c	fine fresh bread crumbs
1	tbsp	parmesan cheese, grated
		salt and pepper
1	lb.	Jumbo Shrimp, butterflied
1		Lemon, quartered

• Heat oil in a small skillet and sauté onions, garlic, parsley and thyme until onions become soft. Remove from heat and mix together with the tomato bits, bread crumbs, Parmesan, salt and pepper.
• Lay shrimp in lightly oiled baking dish, cut sides down, with tail shells pointing up. Spread a layer of stuffing over the flattened portion of each shrimp, mounding it slightly in the center.
• Bake until the shrimp are pink and the stuffing is well-browned, about 10 to 12 minutes. Garnish with lemon wedges and offer tartar sauce, if desired.
• 4 Servings