Just some simple steps with few fresh items
for this delicious dinner.
390 calories per serving
Active time
25 minutes
Total time
32 minutes
Makes 4 Main-Dish Servings
24 frozen (thawed) extra-large easy-peel
deveined shrimp (1 lb.), shells intact
4 slices white bread, crusts torn into
pieces
¼ cup oil-packed sun-dried tomatoes,
drained and minced
¼ cup finely chopped fresh basil
6 Tbsp. freshly grated Parmesan cheese
1 Tbsp. drained capers, chopped
1 tsp. garlic paste
Kosher salt and pepper
6 Tbsp. extra virgin olive oil
8 cups baby arugula
1½ cups red and yellow roasted bell pepper
strips
1 Tbsp. fresh lemon juice
Lemon wedges
1.
Arrange oven rack in upper third of oven;
preheat oven to 400°F. To butterfly shrimp, lay shrimp flat on work surface.
With tip of knife, make deep slice into shrimp, following curve where vein was
removed and cutting about three-quarters of the way through the shrimp. Spread
incision open and flatten slightly with fingertips, keeping shell intact
underneath.
2.
In food processor, pulse bread until coarse
crumbs form; transfer to bowl. Add sun-dried tomatoes, basil, 4 tablespoons
Parmesan, capers, garlic paste, and ½ teaspoon freshly ground black pepper;
stir until combined.
3.
Brush baking sheet with 1 tablespoon oil. Stuff
each shrimp with breadcrumb mixture, slightly pressing stuffing down to adhere;
transfer to baking sheet. Drizzle 3 tablespoons oil over shrimp, then sprinkle
with remaining Parmesan. Bake 5 minutes. Meanwhile, in large bowl, toss
arugula, roasted pepper strips, remaining 2 tablespoons olive oil, lemon juice,
½ teaspoon kosher salt, and black pepper to taste. Set aside arugula salad.
4.
Reset oven control to broil. Broil shrimp 2
minutes, or until stuffing is browned. Serve with arugula salad and lemon
wedges.
Each serving
about 20 g protein, 21 g carbohydrate, 26 g total fat (5 g saturated), 3 g
fiber, 123 mg cholesterol, 1375 mg sodium.
