Baked Stuffed Shrimp with Salsa and Guacamole

Name: Baked Stuffed Shrimp with Salsa and Guacamole
Prep time: 28 min
Cook time: 28 min
Total time: 28 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 teaspoon chopped fresh basil; 59 milliliters chopped fresh cilantro leaves; 79 milliliters chopped fresh cilantro leaves; 1 teaspoon chopped fresh rosemary; 1 teaspoon chopped fresh thyme; 2 cloves garlic, minced; 3 Hass avocados, halved, pit removed, and peeled; 8 servings Kosher salt; 8 servings Kosher salt and freshly ground black pepper; 59 milliliters fresh lemon juice; 59 milliliters fresh lime juice; 1 teaspoon olive oil; 118 milliliters Panko bread crumbs; 59 milliliters diced red bell pepper; 118 milliliters chopped scallops; 118 milliliters chopped shrimp; 454 grams shrimp, peeled and deveined, tail left intact; 710 milliliters tomatoes, diced; 59 milliliters diced yellow bell pepper

Baked Stuffed Shrimp with Salsan and Guacamole might be just the hor d'oeuvre you are searching for. This dairy free and pescatarian recipe serves 8. One portion of this dish contains around 16g of protein, 13g of fat, and a total of 229 calories. If you have kosher salt and pepper, olive oil, tomatoes, and a few other ingredients on hand, you can make it. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes approximately 28 minutes.

Instructions

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

To make the shrimp: Butterfly the large shrimp keeping the tail on, drizzle with olive oil and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Shrimp

Place on a baking sheet.

Equipment you will use

Baking Sheet

To make the stuffing: In a large bowl, combine the scallops, shrimp, bread crumbs, rosemary, thyme, basil, salt, and black pepper and stir until the mixture is combined. Divide the mixture evenly to fill each shrimp. Press 1 piece of stuffing onto each sliced shrimp.

Ingredients you will need

Black Pepper

Breadcrumbs

Rosemary

Scallops

Stuffing

Shrimp

Basil

Thyme

Salt

Equipment you will use

Bowl

Place the shrimp stuffing side up on the baking sheet.

Ingredients you will need

Stuffing

Shrimp

Equipment you will use

Baking Sheet

Bake in the oven for 8 minutes.

Equipment you will use

Oven

To make the salsa: In a medium bowl, combine the tomatoes, cilantro, red bell pepper, yellow bell pepper, garlic, lime juice, lemon juice, and olive oil. Gently stir the mixture until well combined. Season the salsa with salt, to taste. Set aside.

Ingredients you will need

Yellow Pepper

Red Pepper

Lemon Juice

Lime Juice

Olive Oil

Cilantro

Tomato

Garlic

Salsa

Salt

Equipment you will use

Bowl

To make the guacamole: In a medium bowl, coarsely mash the avocado with a fork and mix with the chopped cilantro and fresh lime juice. Season the mixture with salt, to taste.

Ingredients you will need

Lime Juice

Guacamole

Cilantro

Avocado

Salt

Equipment you will use

Bowl

Remove the stuffed shrimp from the oven and serve with the fresh salsa and guacamole on the side.

Ingredients you will need

Guacamole

Shrimp

Salsa

Equipment you will use

Oven

Equipment

Oven

Baking Sheet

Bowl

Ingredients

Servings:

1teaspoon

chopped fresh basil 59milliliters

chopped fresh cilantro leaves 79milliliters

chopped fresh cilantro leaves 1teaspoon

chopped fresh rosemary 1teaspoon

chopped fresh thyme 2cloves

garlic, minced 3

Hass avocados, halved, pit removed, and peeled 8servings

Kosher salt 8servings

Kosher salt and freshly ground black pepper 59milliliters

fresh lemon juice 59milliliters

fresh lime juice 1teaspoon

olive oil 118milliliters

Panko bread crumbs 59milliliters

diced red bell pepper 118milliliters

chopped scallops 118milliliters

chopped shrimp 454grams

shrimp, peeled and deveined, tail left intact 710milliliters

tomatoes, diced 59milliliters

diced yellow bell pepper

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Ostertag Les Jardins Pinot Gris. It has 4.9 out of 5 stars and a bottle costs about 35 dollars.

Ostertag Les Jardins Pinot Gris

Certified Biodynamic and practicing since 1998, the Domaine owns 35.5 acres of vineyards in over 88 separate plots spread over the villages of Epfig, Nothalten, Itterswiller, Ribeauvillé, and Albé. The grapes are hand harvested, pressed gently and fermented with indigenous yeasts until fully dry. The wine is then aged, sur lie, in old 228 L oak barrels, for 9 months.