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I like to use spicy Italian sausage for these shrimp but mild Italian sausage works as well. Make sure to purchase uncooked sausage. The trick for stuffing the shrimp is to place the sausage on the belly side of the shrimp. As the shrimp cooks it will tighten around the sausage to form a "C" shape. Once cooked the shrimp can be eaten hot, warm, or even at room temperature. However, they are not good refrigerated.
- 1/4 cup olive oil
- 1 tablespoon finely chopped fresh basil
- 2 teaspoon minced garlic
- 1/2 teaspoon salt
- 24 large uncooked shrimp (about 1 1/4 pounds), peeled, deveined
- 3/4 pounds uncooked hot or mild Italian sausages, casings removed
Preheat the oven to 450 degrees F. Combine the oil, basil, garlic and salt in small bowl. Place shrimp on an oiled baking sheet so they form a semi-circular curved shape. Place about 1 tablespoon of sausage inside the semi-circle against the belly. Pack the sausage firmly making sure the thickness is even with the sides of the shrimp. Brush each shrimp generously with the basil mixture.
Bake until the shrimp are pink and the sausage meat is firm, about 10 minutes (as the shrimp cook they will be tight around the sausage filling to make a "C" shape). Remove from the oven and brush shrimp again with the oil mixture.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
309 calories; 27g total fat; 86mg cholesterol; 650mg sodium; 1g carbohydrates; 0g fiber; 14g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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