Main Dish

Baked Stuffed Shrimp


  • 8 Shrimp, 12-15 count
  • 1 Tbsp butter
  • 1/3 cup carrot, diced
  • 1/4 cup red pepper, diced
  • 1/4 cup red onion, diced
  • 1 tsp garlic, minced
  • 1/2 Tbsp lemon juice
  • 1/4 cup white wine
  • 1 Tbsp Worcestershire sauce
  • 1/2 cup Ritz Crackers, finely ground
  • 1/4 cup bread crumbs
  • 1 Tbsp parsley, chopped
  • Salt and pepper, to taste
  • 1/2 cup Kemps Cottage Cheese



  1. Peel the shrimp and butterfly them from the underside, keeping the back intact. Devein and wash the shrimp and refrigerate until needed.
  2. Melt the butter in a saute pan over medium heat.
  3. Add the carrots, peppers, onions, and garlic to the pan and stir occasionally for approximately 5 minutes or until the vegetables become slightly softened and translucent.
  4. Add the lemon juice and white wine and continue to cook until the liquid has reduced by half. Remove from heat.
  5. Add the Worcestershire, cracker crumbs, breadcrumbs, parsley, and cottage cheese to the mixture and gently mix together. Season to taste with salt and pepper.
  6. Tightly pack the stuffing mixture into 1/4 cup portions and press it onto the back of the butterflied shrimp.
  7. Prepare a baking dish with non-stick cooking spray. Place the shrimp in the baking dish and bake 15-20 or until the shrimp become opaque and the stuffing golden brown.

Serves 2

Serving Suggestion: Serve from the oven in the baking dish with melted butter and wedges of fresh lemon.

Per Serving: 296 Calories; 11g Fat; 29g Protein; 17g Carbohydrate; 184mg Cholesterol; 122mg Calcium; 4g Saturated Fat; 567mg Sodium

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  • All of the above

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