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Sausage Stuffed Shrimp

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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  25 Minutes
  Serves 6 as an appetizer
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 . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6 as an appetizer
Calories: 309
Fat. Total: 27g
Protein: 14g
Carbohydrates, Total: 1g
Sodium: 650mg
% Cal. from Fat: 79%
Cholesterol: 86mg
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Bobby Reviewed: 02/04/2010
I have used this recipe many times (occasionally variating from the original), it always gets rave reviews. I occasionally marinate the shrimp in bread crumbs seasoned with cayenne, italian seasonings, garlic, salt & pepper. This is a fast delicious recipe.
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