Ingredients:
1 Slice bread, white
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Directions:
Preheat oven to 425 degrees. Line a baking sheet with foil.
In a food processor, combine the bread, scallions, the parsley, garlic and pulse on and off to form coarse crumbs. Add the Parmesan and black pepper, and pulse just until mixed and set aside.
Shell the shrimp, leaving the tails on if desired. Devein the shrimp, cutting them as deeply as possible without actually cutting through them; spread the two sides of the shrimp apart to butterfly them slightly.
Place the shrimp, butterflied-side up, on the foil lined baking sheet and flatten them out. Place a heaping tablespoon of the stuffing on each shrimp, mounding it slightly, then drizzle the shrimp with the butter.
Bake the shrimp for about 11 minutes, or until just firm.
Serve the shrimp with the tomato tartar sauce. |