Stuffed Butterflied Shrimp

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Preparation time: 20 mins plus standing
Cooking time: 20 mins

Difficulty: Easy - for beginners
Serves: 6 servings


•24 uncooked unpeeled large shrimp
•1 cup Italian salad dressing
•1-1/2 cups seasoned bread crumbs
•1 can (6-1/2 ounces) chopped clams, drained and minced
•6 tablespoons butter, melted
•1-1/2 teaspoons minced fresh parsley


•Peel shrimp, leaving tail section on. Make a deep cut along the top of each shrimp (do not cut all the way through); remove the vein. Place shrimp in a shallow dish; add salad dressing. Set aside for 20 minutes.
• Meanwhile, in a large bowl, combine the bread crumbs, clams, butter and parsley. Drain and discard salad dressing. Arrange shrimp in a greased 13-in. x 9-in. baking dish. Open shrimp and press flat; fill each with 1 tablespoon of crumb mixture. Bake, uncovered, at 350° for 20-25 minutes or until shrimp turn pink. Yield: 2 dozen.


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