| | Directions | | Preheat oven to 375°. Grease a large baking dish and set aside. Butterfly shrimp by cutting almost completely through lengthwise along inside curve. Split open shrimp and devein. Place opened shrimp in prepared baking dish. Mound 2 tablespoons cooked stuffing onto each shrimp, pressing down gently. Pour melted butter over shrimp and sprinkle with paprika. Bake for 20 minutes, until golden brown. Meanwhile, in a heavy skillet over medium high heat, sauté minced garlic and green onions in olive oil until softened, about 2 minutes. Add spinach to skillet and cook until tender and wilted, stirring occasionally. Mix in chopped basil leaves, Tabasco sauce, vinegar, salt and pepper. Remove from heat and mix in liqueur. Spoon spinach mixture over shrimp and bake until shrimp are just cooked through, about 8 minutes. Makes 2 servings. |
|
|
| Ingredients | | - |  | 1/2 pound large shrimp, shelled |
| - | | 1 package stuffing, cooked |
| - | | 4 tablespoons butter, melted |
| - | | 2 teaspoons paprika |
| - | | 6 cloves garlic, minced |
| - | | 1 bunch green onions, chopped |
| - | | 1 tablespoon olive oil |
| - | | 1/2 package fresh baby spinach leaves (10 ounce pkg) |
| - | | 1/2 cup coarsely chopped basil leaves |
| - | | 1/2 teaspoon Tabasco sauce |
| - | | 1/2 teaspoon white wine vinegar |
| - | | Salt and pepper |
| - | | 3 tablespoons Pernod anise-flavored liqueur |
| |
| |
