• 4servings
  • 25minutes
  • 115calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B9, D
MineralsCopper, Natrium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 uncooked shell-on jumbo shrimp (about 1 pound)

  2. 1/2 teaspoon chicken bouillon granules

  3. 1 tablespoon hot water

  4. 3/4 cup soft bread crumbs

  5. 2 tablespoons finely chopped fresh mushrooms

  6. 2 tablespoons finely chopped celery

  7. 1 teaspoon reduced-fat butter

  8. 1/4 teaspoon garlic powder

  9. 4 drops hot pepper sauce

Instructions Jump to Ingredients ↑

  1. Mushroom-Stuffed Shrimp Recipe photo by Taste of Home Peel and devein shrimp, leaving the tails on. Butterfly each shrimp along the outside curve. Open shrimp flat and place with tails up in an 8-in. square baking dish coated with cooking spray.

  2. In a small bowl, dissolve bouillon in hot water. Stir in the remaining ingredients. Spoon about 1 teaspoon onto each shrimp. Bake at 375° for 5-8 minutes or until shrimp turn pink. Serve warm. Yield: 1 dozen.


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