Ingredients:

  • 1 cup (120g) fresh breadcrumbs
  • ½ cup (60g) grated Parmesan cheese
  • 2 tablespoons (30g) unsalted butter, melted
  • 2 tablespoons (30ml) fresh parsley, chopped
  • 1 tablespoon (15ml) fresh basil, chopped
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • 8 large shrimp (U.S. shrimp size 16/20), peeled and deveined
  • Juice of half a lemon (about 15ml)
  • Extra virgin olive oil for drizzling

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine the breadcrumbs, Parmesan cheese, melted butter, parsley, basil, minced garlic, salt, and pepper. Mix until well blended.
  3. Using a sharp knife, make a small incision along the back of each shrimp to create a pocket for stuffing. Squeeze lemon juice over the shrimp and season lightly with salt and pepper.
  4. Fill each shrimp pocket generously with the stuffing mixture. Secure with a toothpick or kitchen twine if needed.
  5. Arrange the stuffed shrimp on a baking sheet, drizzle with olive oil, and bake for 12-15 minutes until shrimp are opaque and stuffing is golden brown.
  6. Remove from oven and serve immediately garnished with extra parsley and lemon wedges.