Baked Stuffed Shrimp

Ingredients

• 1 lb jumbo raw shrimp, peeled, leaving tails on (about 12-16)
• 1 cup chopped mushroom
• 1/3 cup chopped onion
• 1 garlic clove, finely chopped
• 1 teaspoon instant chicken bouillon
• 1/4 cup margarine or butter
• 1 1/2 cups soft breadcrumbs (3 slices of bread)
• 1 tablespoon chopped pimiento
• melted margarine or butter
• chopped parsley (optional)

Directions

1. 1

   Preheat oven to 400. In large skillet, cook mushrooms, onion, garlic and bouillon in margarine until tender. Remove from heat; stir in crumbs and pimiento.

2. 2

   Cut a slit along underside of each shrimp; do not cut through. Remove vein; brush entire shrimp with margarine. Mound stuffing mixture in hollow of each shrimp.

3. 3

   Place in greased shallow baking dish. Bake 10-12 minutes or until hot. Garnish with parsley if desired. Refrigerate leftovers.

4. 4

   Microwave Instructions: In 1 quart glass measure, microwave margarine on HIGH for 45 seconds or until melted. Add mushrooms, onion, garlic and bouillon. Microwave on HIGH for 3 minutes or until onion is tender. Stir in crumbs and pimiento. Prepare shrimp as above. Place in 2 greased 12x7" shallow baking dishes or 1 (12") round glass platter. Microwave on HIGH for 3 minutes or until hot. Proceed as above.