Better-for-You Baked Stuffed Shrimp

• From: National Fisheries Institute

Ingredients

• 1 lb large raw shrimp (16-20 count), (shelled and deveined)

• 2 Tbs extra virgin olive oil

• 1 Tbs butter

• 1 garlic clove, minced

• 16 whole wheat butter crackers, crushed (about 2/3 cup)

• 1/4 cup walnuts, finely chopped

• 1 Tbs lemon juice

• kosher salt and freshly ground pepper to taste

Crushed crackers and crunchy walnuts form the coating for the baked shrimp.

Directions

• Lightly oil or coat a 9x13-inch baking pan with nonstick cooking spray and set aside. Preheat the oven to 350°F.
• With a sharp knife slit shrimp deeply down back without cutting all the way through. Open the shrimp halves to form a butterfly shape and flatten gently with a mallet or rolling pin. Place shrimp on the prepared baking sheet and set aside.
• Heat the olive oil and butter in a nonstick skillet over medium heat. Add the garlic and cook until golden, about 1 minute. Add the crackers, walnuts, and lemon juice and stir until well combined. Season with salt and pepper to taste.
• Divide the crumbs evenly and place on top of the shrimp, pressing down gently. Bake until the topping is golden brown and the shrimp are cooked through, about 18 minutes.