1 1/3 pounds unpeeled large fresh shrimp
Cooking spray
1 cup soft breadcrumbs
¼ cup minced celery
2 tablespoons lemon juice
1 ½ tablespoons water
1 tablespoon grated onion
1 tablespoon margarine, melted
¼ teaspoon lemon pepper seasoning
¼ pound fresh crabmeat, drained and flaked
1/8 teaspoon paprika
- Peel and devein shrimp, leaving tails intact. Butterfly shrimp by making a deep slit down the back of each shrimp from the large end to the tail, cutting to, but not through, the inside curve of the shrimp. Place in a 13- x 9-inch baking dish coated with cooking spray.
- Combine breadcrumbs and next 6 ingredients in a medium bowl. Stir in crabmeat. Top shrimp evenly with crabmeat mixture; sprinkle with paprika. Bake, uncovered, at 350 F for 15 to 20 minutes or until breadcrumb mixture is set and shrimp turn pink.
Yield: 6 servings. Per serving:
Calories 108
Protein (gm) 16
Carbohydrate (gm) 3
Fat (gm) 3
Saturated fat (gm) 1
Cholesterol (mg) 127
Sodium (mg) 248