Name: Reduced-Fat Baked Stuffed Shrimp
Total time: 1 h 30 min
Yield: Serves 4
Ingredients: 4 slices hearty white sandwich bread; 24 extra-jumbo shrimp (U15), peeled and deveined; 1 tablespoon unsalted butter; 2 celery ribs, chopped fine; 2 garlic cloves, minced; 1/2 cup low-fat mayonnaise; 2 tablespoons minced fresh parsley; 1 tablespoon dry white wine; 2 teaspoons grated lemon zest plus 1 tablespoon juice; 1/4 teaspoon salt; 1/8 teaspoon pepper

Why This Recipe Works

To lighten up this calorie-laden classic, we use easy homemade white bread crumbs rather than prepackaged bread crumbs or buttery crackers. We process four shrimp into a paste to help make the stuffing substantial. Low-fat mayo helps keep the stuffing moist while holding the fat count in check. We boost the flavor with sautéed celery and garlic for crunch, while lemon zest and juice and white wine add brightness and acidity to balance the fat.

Before You Begin

Look for shrimp labeled “U15,” which indicates that the number of shrimp per pound is under 15. Our favorite low-fat mayonnaise is Hellmann’s Light.

Instructions

Adjust oven rack to upper-middle position and heat oven to 375 degrees. Pulse bread in food processor to coarse crumbs, about 10 pulses. Transfer to rimmed baking sheet and bake until golden and dry, about 8 minutes, stirring halfway through baking. Transfer crumbs to large bowl to cool.

Line rimmed baking sheet with foil and spray with vegetable oil spray. Discard tails from 4 shrimp, then pulse shrimp in food processor until coarsely chopped, about 5 pulses; transfer to bowl with cooled bread crumbs.

Melt butter in 10-inch nonstick skillet over medium heat. Add celery and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer to bowl with processed shrimp. Stir in mayonnaise, parsley, wine, lemon zest and juice, salt, and pepper until well combined.

Pat remaining 20 shrimp dry with paper towels. Using paring knife and holding shrimp with curve facing upward toward you, butterfly shrimp. Cut 1-inch slit through center of each shrimp so they lie flat.

Lay shrimp butterflied side down on prepared sheet. Divide filling among exposed sides of shrimp near head, about 1 heaping tablespoon per shrimp, pressing to adhere. Allow tails to curl up over stuffing. Bake until shrimp are opaque, 12 to 15 minutes, rotating sheet halfway through baking.

Remove shrimp from oven and heat broiler. Broil shrimp until crumbs are deep golden brown and crisp, 1 to 3 minutes. Serve.