Stuffed Shrimp
Pretty presentation adds to the flavor of this great appetizer.

Servings: Approximately 24

• 2 eggs, lightly beaten
• 1 cup soft breadcrumbs
• 2 tablespoons light or low fat mayonnaise
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon oregano
• 1/2 teaspoon Mrs. Dash seasoning
• 1/2 teaspoon fresh ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/2 pound lump crabmeat
• 1 pound large shrimp
• 1/4 cup Parmesan cheese

Peel shrimp, leaving tails on; devein and butterfly shrimp by making a slit down the back of each one from the large end to the tail, cutting to but not through the inside curve of shrimp.
Lay on greased cookie sheet to form a circle with the tail pointing up. (Fan the tail out for handle)

Mix first 7 ingredients and gently fold into crabmeat. Place a spoonful of crabmeat mixture on top of the circle. Top with fresh parmesan, (optional) and place cookie sheet in 350 degree oven for 15 minutes. Remove with tongs to serving tray, Serve immediately.

I often double the stuffing and stuff button mushrooms along with the shrimp which only take 10-15 minutes in the oven, also at 350 degrees.

To prepare for a party, prepare trays a few hours ahead and cover with plastic wrap. Store in refrigerator, then just place in oven when ready and serve in 15 minutes!

Per Serving: 46 Calories
1g Fat (28.0% calories from fat)
7g Protein
1g Carbohydrate
trace Dietary Fiber
53mg Cholesterol
92mg Sodium
Exchanges: 0 Grain (Starch); 1 Lean Meat; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

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