| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Italian | Sun-dried, Seafood, Wrv | 4 | Servings |
INGREDIENTS
| -Waldine Van Geffen VGHC42A | ||
| 1 | tb | Olive oil |
| 3 | Green onions; minced | |
| 2 | cl | Garllic; minced |
| 1 | ts | Italian parsley; chopped |
| 1 | ts | Fresh thyme; chopped or |
| 1/4 | ts | Dried thyme |
| 1 | tb | Dried tomato bits; heaping |
| 3/4 | c | Fine fresh bread crumbs |
| 1 | tb | Parmesan cheese; grated |
| x | Salt and pepper | |
| 1 | lb | Large or jumbo shrimp; butterflied |
| 4 | Lemon wedges; garnish | |
| x | Tartar sauce; optional |
INSTRUCTIONS
Heat oil in a small skillet and saute 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. Preheat oven to 450~. 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. Source: The Sonoma Dried Tomato Cookbook (wrv) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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