Estimated Nutrition (whole recipe, rough)
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tablespoons extra virgin olive oil, divided
- 3 cloves garlic, finely minced
- 1 cup fresh mushrooms, finely minced
- 2 pounds jumbo raw shrimp, shelled, tail left on
- 1 cup bread crumbs or natural cracker crumbs (use gluten-free bread crumbs or cracker crumbs, if desired)
- ¼ cup fresh parsley, finely minced
- ¼ cup fresh chives, minced
- ½ cup butter, melted
- sea salt, to taste
- freshly ground pepper, to taste
- pinch of cayenne (optional)
- paprika to garnish
- lemon wedges
Directions
Preheat oven to 350°F.
Pour 2 tablespoons of the olive oil in a 9x13 glass baking dish.
Spread the oil along the bottom.
Set aside.
Cut the shrimp by making a slice along the length of the underside of the shrimp.
Remove the vein while doing this.
Don't cut all the way through the shrimp but just deep enough to open the shrimp to lay flat.
Sauté the garlic and mushrooms in the remaining 1 tablespoon of olive oil over medium-high heat for 5 to 10 minutes, stirring frequently, until mushrooms have given up their liquid.
Remove from heat.
Add the bread crumbs or cracker crumbs to the mushrooms in the pan along with the parsley, chives, melted butter, salt, pepper and cayenne, if using.
Lay the shrimp open and flat in the prepared baking dish, and place even amounts of the crumb mixture on top of each.
Bake the shrimp for 15 to 20 minutes or until they are pink.
Transfer to a serving platter.
Lightly sprinkle with paprika.
Serve with lemon wedges.