-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
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.
