Sit back and enjoy the game with this better-than-bar-food snack from the "Hockey Food in Canada" story in the April, 2004 issue of Canadian Living. Hockey fans swarm shrimp, so you'll need enough for a crowd. This recipe works for up to 12 guests. Make the shrimp ahead and pop them into the oven between periods so you don't miss a bit of the action.
- Portion size 44 servings
- Credits : Canadian Living Magazine: April 2004
Ingredients
Method
On rimmed baking sheet, toast bread crumbs in 350°F (180°C) oven or toaster oven until golden, 5 minutes. Set aside.
Brush oil over nonstick skillet; heat over medium-high heat. Saut?nion, garlic, celery, mushrooms, salt, pepper and thyme until onion is softened and liquid is evaporated, about 5 minutes. Let cool for 10 minutes. Stir in bread crumbs, egg and parsley. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Butterfly shrimp by cutting lengthwise along outside curve almost but not completely through. Devein, if necessary; spread gently in half. Mound heaping teaspoonful (5 mL) stuffing onto each shrimp, pressing gently to adhere. Place, stuffed side up, on greased or parchment paper-lined rimmed baking sheet. (Make-ahead: Cover and refrigerate for up to 2 hours.) Bake in 375°F (190°C) oven until stuffing is golden and shrimp are pink, about 15 minutes.
Nutritional facts <b>Per piece:</b> about
- Sodium 52 mg
- Protein 3 g
- Calories 20.0
- Total fat trace
- Cholesterol 22 mg
- Saturated fat 0 g
- Total carbohydrate 1 g
%RDI
- Iron 3.0
- Folate 2.0
- Calcium 1.0
- Vitamin A 1.0
- Vitamin C 2.0
