Stuffed Butterflied Shrimp
Watching your figure? This pescatarian recipe has 299 calories, 9g of protein, and 21g of fat per serving. This recipe serves 6. A mixture of salad dressing, clams, parsley, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 40 minutes.
Instructions
Peel shrimp, leaving tail section on. Make a deep cut along the top of each shrimp (do not cut all the way through); remove the vein.
Place shrimp in a shallow dish; add salad dressing. Set aside for 20 minutes.
Meanwhile, in a large bowl, combine the bread crumbs, clams, butter and parsley.
Drain and discard salad dressing. Arrange shrimp in a greased 13-in. x 9-in. baking dish. Open shrimp and press flat; fill each with 1 tablespoon of crumb mixture.
Bake, uncovered, at 350° for 20-25 minutes or until shrimp turn pink.
Recommended wine: Sauvignon Blanc, Riesling, Pinot Grigio
Sauvignon Blanc, Riesling, and Pinot Grigio are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Gamble Family Vineyards Gamble Vineyard Sauvignon Blanc. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 20 dollars per bottle.
![Gamble Family Vineyards Gamble Vineyard Sauvignon Blanc]()
Gamble Family Vineyards Gamble Vineyard Sauvignon Blanc
Lively aromas of honeyed elderflower, spiced apple and citrus marmalade. Crisp and refreshing acidity married with an unctuous oily mouthfeel support flavors of baked pear, lime and jasmine. The finish is long with complex mineral, white pepper and citrus notes.