20 Minute Stuffed Shrimp

Butterfly shrimp by inserting a paring knife about three-quarters of the way into the shrimp near the head and cutting nearly all the way down the center of the back of the shrimp to the tail, leaving the front of the shrimp intact.

In a frying pan over medium heat, cook the butter, olive oil, dried minced onion, minced garlic, chicken broth, salt, and pepper.

Stir in bread cubes and chopped parsley until combined.

Use a melon baller to scoop the stuffing mixture into butterflied shrimp. Curl the shrimp tails over top of the stuffing mixture.

Bake and serve!

More Great Recipes