Stuffed Shrimp with Garlic Cream Sauce


Stuffed Shrimp
1 lb Louisiana large shrimp, peeled & deveined
4 Tbsp olive oil plus additional for drizzling shrimp
2 Tbsp butter
2 medium onion, minced
3 cloves garlic, minced
4 shallots, minced
2 c bread crumbs
3 Tbsp minced flat-leaf parsley
1 tsp Cajun seasoning blend
3/4 c shrimp or chicken stock
2 Tbsp butter, melted

Garlic Cream Sauce:
½ of the sauteed onion mixture from above
2 c half-and-half
1 Tbsp cornstarch dissolved in 1 Tbsp water
1 Tbsp water
½ tsp each salt and black pepper

Preheat the oven to 400 degrees F.
To prepare the shrimp, and stuffing: Saute onion, garlic, and shallots in oil and butter over medium heat until the onions are tender and translucent, about 7 minutes. Reserve half of the onion mixture warm on very low heat to use later.
Add the other half of the onion mixture to a small bowl, add the breadcrumbs, half the parsley and season with salt and pepper. Moisten the stuffing with enough stock so that it holds together. Set the stuffing aside.
Butterfly the shrimp, then lay the shrimp flat, cut-side up. Spoon stuffing into each shrimp. Re-form the shrimp and place them in a snug single layer in the bottom of a baking dish sprayed with cooking spray. Drizzle the shrimp with the melted butter and olive oil and bake until they are firm and opaque, about 10 minutes.
To prepare the garlic cream sauce: In the pan of reserved sauteed onion mixture, add the half-and-half and simmer over medium-low heat.
Whisk 1 1/2 tablespoons of the cornstarch mixture into the sauce. Simmer for 1 to 2 minutes then check the consistency, adding more as needed. Season the sauce with salt and pepper and keep warm over very low heat.
Arrange the shrimp on plates then drizzle with garlic cream. Garnish with the remaining parsley and serve.

Calories: 510
30g Fat (13g Saturated fat, 146mg Cholesterol.) 1,227mg Sodium. 40g Carbohydrates (3g Fiber, 9g Total sugar.) 19g Protein.

Lower Fat: Reduce olive oil & butter by half. Use fat-free half and half. 355 Calories. 10g Fat (4g Saturated fat, 112mg Cholesterol.) 1,230mg Sodium. 46g Carbohydrates (4g Fiber, 10g Total sugar.) 19g Protein.

Lower Carbohydrate: Use pork rind “bread crumbs.” 460 Calories. 30g Fat (15g Saturated fat, 166mg Cholesterol.) 1,310mg Sodium. 15g Carbohydrates (2g Fiber, 8g Total sugar.) 25g Protein.

Lower Sodium: Use unsalted butter, salt substitute and salt-free Cajun seasoning such as Cajun180 La Cajun Gold “No-Salt” to reduce sodium to 789mg.
Dairy-free: Use vegan butter and half and half. 440 Calories. 24g Fat (6g Saturated fat, 98mg Cholesterol.) 1,195mg Sodium. 38g Carbohydrates (3g Fiber, 8g Total sugar.) 17g Protein.

Gluten-free: Use gluten-free breadcrumbs. Ensure Cajun seasoning is gluten-free. 505 Calories. 28g Fat (12g Saturated fat, 146mg Cholesterol.) 1,110mg Sodium. 46g Carbohydrates (2g Fiber, 8g Total sugar.) 17g Protein.

Allergens: Milk, Gluten, Shellfish

June 2, 2022

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