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Clam-Stuffed Shrimp
Ingredients:
1 lb. large raw shrimp in shells (about 16 shrimp)
3/4 c. rich round cracker crumbs
3 Tbs. butter, melted
1 7 or 7 1/2 oz. can minced clams, drained
2 Tbs. snipped parsley
1/8 tsp. garlic powder
1/8 tsp. salt
Dash pepper
1/3 c. dry white wine
1 lb. large raw shrimp in shells (about 16 shrimp)
3/4 c. rich round cracker crumbs
3 Tbs. butter, melted
1 7 or 7 1/2 oz. can minced clams, drained
2 Tbs. snipped parsley
1/8 tsp. garlic powder
1/8 tsp. salt
Dash pepper
1/3 c. dry white wine
Directions:
Shell and devein shrimp. Slit each along vein side about halfway through. Combine crumbs and butter. Stir in clams, parsley, garlic powdere, salt, and pepper. Stuff each shrinp. Arrange in 12 x7 1/2x2" baking diash. Bake at 350 for 18 to 20 minutes; baste with wine.
Makes 4 Servings
Shell and devein shrimp. Slit each along vein side about halfway through. Combine crumbs and butter. Stir in clams, parsley, garlic powdere, salt, and pepper. Stuff each shrinp. Arrange in 12 x7 1/2x2" baking diash. Bake at 350 for 18 to 20 minutes; baste with wine.
Makes 4 Servings
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