Nutritional Info

Nutrition Facts

Serving Size 1 (798g)

Calories 2902
Calories from Fat 285 (10%)
Amount Per Serving %DIV
Total Fat 31.7g 49%
Saturated Fat 12.5g 63%
Monounsaturated Fat 11.1g
Polyunsaturated Fat 8.1g
Trans Fat 0.0g
Cholesterol 41.9mg 14%
Sodium 220.1mg 10%
Potassium 2074.9mg 44%
Total Carbohydrate 582.2g 194%
Dietary Fiber 26.1g 104%
Sugars 0.3g
Protein 60.5g 121%

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Recipe Description
These shrimp are not really "stuffed" (the stuffing is placed upon, not in the shrimp). You could get away with smaller, less expensive shrimp for this dish, but larger ones are indeed preferred.
Prep time
15 min
Cook time
32 min
Ready In
47 min


Serves Tool

Serves To:USMetric
24   medium raw shrimp, shelled and deveined, with tails on
1/3 Cup(c)  chicken broth or chicken bouillon
6 Tablespoon(T)  butter
2 Clove(clv)  garlic, minced
1/2 Teaspoon(t)  black pepper, freshly ground
1 Cup(c)  onion, finely chopped
3/4 Cup(c)  soft bread crumbs
2 Tablespoon(T)  sour cream
1 Teaspoon(t)  salt
1/2 Teaspoon(t)  thyme leaves, dried
1/2 Teaspoon(t)  tarragon leaves, dried and chopped
1   fresh parsley, chopped
6   lemon wedges


Preheat oven to 350 degrees F. Curl each shrimp and secure with wooden picks. In a shallow baking pan, combine broth or bouillon, 4 tablespoons of the butter, garlic and pepper. Simmer broth mixture 6 minutes. Melt remaining 2 tablespoons butter in a small skillet over low heat. Add onion and bread crumbs and cook 5 minutes. Let cool. Add sour cream, salt, thyme and tarragon. Stir to combine. Place 1 heaping teaspoon of stuffing on the center of each curled shrimp. Carefully arrange stuffed shrimp in a single layer in the hot broth mixture. Baste with some of the broth mixture. Cover and bake 15 to 20 minutes, or until shrimp are pink. Remove wooden picks. Sprinkle parsley over shrimp. Serve hot with lemon wedges.

Additional notes

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Super Stuffed Shrimp
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