Baked Stuffed Shrimp

Recipe By :
Serving Size : 8
Categories : Fish and Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds large shrimp -- shelled, with tail left on
1 1/2 cups Ritz cracker crumbs
6 tablespoons butter -- melted
2 7 ounce cans clams, canned -- minced
1/4 cup finely chopped fresh flat-leaf parsley
1/2 teaspoon garlic powder
1/2 teaspoon salt
freshly ground black pepper -- to taste
2/3 cup sherry
parsley -- for garnish
lemon wedges -- for accompaniment

Butterfly the shrimp by cutting along the length on the underside of the
body, but don't cut all the way through. Just cut deep enough to fold the
shrimp open for stuffing. Remove any veins if necessary. Combine the
cracker crumbs, butter, clams, parsley, garlic powder, salt and pepper,
mixing well. Evenly stuff each of the shrimp with stuffing mixture.
Arrange the stuffed shrimp in a 13 x 9 x 2 inch baking pan. Pour the
sherry into the bottom of the pan. Bake at 350 degrees for about 18
minutes, or until the shrimp have turned pink. Transfer shrimp to serving
platter, garnish with additional parsley and serve with lemon wedges for
accompaniment, if desired.
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Per Serving (excluding unknown items): 371 Calories; 14g Fat (37.2%
calories from fat); 37g Protein; 17g Carbohydrate; 1g Dietary Fiber; 229mg
Cholesterol; 586mg Sodium. Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 0
Vegetable; 2 Fat; 0 Other Carbohydrates.



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