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My Moms Stuffed Shrimp


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Member since 2012

Serves | Prep Time | Cook Time

Ingredients

Serves 4 for under $30.00

Ingredients- Shrimp
16 jumbo shrimp- approx $15.99
1/2 cup extra virgin olive oil -additional for drizzling
2 cups of plain breadcrumbs- approx $2.89
4 garlic cloves- very finely chopped
1/2 cup fresh parsley- very finely chopped
Salt and Pepper to taste


Ingredients- For the salad
1 bag of arugula- approx $3.99
1/2 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 medium red bell pepper- cut into thin strips-approx $0.99
1 medium yellow pepper- cut into thin strips- approx $0.99
Salt and Pepper to taste.

Preparation:
Place the arugula in a large salad bowl. Add the peppers, salt, pepper and red wine vinegar. Add the olive oil and toss. Serve.


Preparation for the Shrimp


Pre-heat oven to 375 F. Line a baking sheet with tin foil. Rinse shrimp. Drain and pat dry. Peel the shrimp then butterfly them. In a bowl add the olive oil breadcrumbs garlic salt and pepper. Using your hands combine all the ingredients until the breadcrumbs are evenly coated with the olive oil (if it is a bit dry you may add more oil). Place the shrimp on a piece of foil. Drizzle them with olive oil. Top each shrimp with and even amount of the breadcrumb mixture. Place on your baking sheet. Bake for 15-20 minutes. Serve immediately.




Preparation for the salad.


Place the arugula in a large salad bowl. Add the peppers, salt, pepper and red wine vinegar. Add the olive oil and toss. Serve.


Pairs Well With


Notes

My mother is such a wonderful person and amazing cook!! I learn so much from her

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