Description
A fun, creative, delicious and healthy way to enjoy shrimp!
Ingredients
- 4 slices Whole Wheat Bread
- ½ cups Greek Yogurt (I Used Chobani)
- ½ cups Low Sodium Chicken Broth
- 4 stalks Green Onion, Chopped Fine
- 1 Tablespoon Garlic, Minced
- 2 teaspoons Lemon Zest, Grated
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Dijon Mustard
- ½ teaspoons Cajun Seasoning
- ⅛ teaspoons Cayenne Pepper
- 1-¼ pound Colossal Shrimp, Peeled And Deveined (U10-14 Size)
Preparation
1. Adjust oven rack to upper-middle position and heat oven to 375 F. Pulse bread in a food processor until you have coarse crumbs. Transfer the crumbs to a baking pan and bake until golden and dry, approximately 8-10 minutes, stirring halfway through the cook time. Remove pan from the oven and lower the oven temperature to 275 F.
2. Combine all of the ingredients (including the crumbs and except the shrimp) in a large bowl.
3. Pat shrimp dry with paper towels. Grease an empty broiler pan bottom. Butterfly and cut a hole through the center of each shrimp. Arrange the shrimp cut-side down on prepared pan. Divide breadcrumb mixture among shrimp, pressing a tablespoon or so of the mixture onto the top of each shrimp to adhere. Bake until shrimp are opaque, 20-25 minutes.
4. Remove shrimp from oven and heat broiler. Once broiler is heated put the tray back in the oven. Broil shrimp until crumbs are golden deep brown, 1-3 minutes. Serve.
Recipe adapted from Cook’s Country’s Baked Stuffed Shrimp.
