Herbed Spinach Stuffed Shrimp
Serve on a party tray with parsley sprigs for garnish.

Servings: 16

• 1 - 8 ounce package fresh spinach, washed, stems removed
• Cooking Oil Spray
• 1/2 teaspoon virgin olive oil
• 1 cup fresh mushroom, finely chopped
• 1/4 cup onion, minced
• 1/4 cup plus 2 tablespoons Parmesan cheese, divided
• 2 tablespoons fresh basil, minced
• 1/2 teaspoon hot sauce (Cholula)
• 16 unpeeled extra large fresh jumbo shrimp
• 1 tablespoon fresh lemon juice

Cook the fresh spinach for one minute in a small amount of boiling water
. Drain well and chop. Set aside.

In a large nonstick skillet, sprayed with cooking oil spray, add oil and place on medium heat until hot. Add mushrooms and onions and saute for 5 minutes. Add spinach and cook over medium heat for 5 more minutes, stirring constantly. Remove from heat and stir in 1/4 cup Parmesan cheese, basil and Cholula. Set aside.

Peel and devein shrimp, leaving tails intact. Butterfly shrimp. Brush with lemon juice and top each shrimp with 1 tablespoon of the spinach mixture.

Place shrimp on a baking sheet that has been spray with cooking oil spray. Sprinkle with remaining 2 tablespoons Parmesan cheese. Bake at 350 degrees F for 14 to 15 minutes or unitl shrimp turns a nice pink color.

Per Serving: 40 Calories; 1g Fat (29% calories from fat); trace Saturated Fat; 5g Protein; 2g Carbohydrate; trace Dietary Fiber; 34mg Cholesterol; 87mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat..

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