Shrimp Stuffed with Gruyere Cheese

I came across this recipe about thirty years ago, when I participated in the Weight Watchers program. Like no other stuffed shrimp you've tasted, these shrimp are topped with a mixture of creamy Gruyère cheese, bread crumbs and dry sherry.

Perfect as appetizers, even better as an entrée although you might want to double the recipe. As a main course, these stuffed shrimp are a perfect companion for your favorite rice or noodle side dish.

INGREDIENTS

7 ounces jumbo shrimp
1 tablespoon freshly squeezed lemon juice
1 tablespoon dry sherry
1 minced garlic clove
3 tablespoons dried bread crumbs, plain or seasoned
1 ounce Gruyère cheese, shredded (Swiss may be substituted)
1 tablespoon chopped parsley
1 tablespoon whipped butter
1/8 teaspoon salt
Dash white pepper

DIRECTIONS

Shell and devein shrimp, leaving the tail in place.



Butterfly shrimp by splitting each along the back, down to tail, and cutting as deep as possible without going through to the other side.

Spread shrimp open so they lie flat.

In a small bowl, combine the lemon juice with the sherry and garlic; add shrimp and toss to coat with marinade.

Cover the bowl with plastic wrap and refrigerate for 15 minutes.

In a separate small mixing bowl, combine bread crumbs, cheese, parsley, butter, salt and pepper; add 1 tablespoon marinade mixture. Discard remaining marinade and stir until the mixture is thoroughly combined and moistened.



Spoon an equal amount of the stuffing mixture onto the center of each shrimp and press the mixture firmly so that it adheres to the shrimp and stays in place. Arrange shrimp in a casserole with the stuffing side up and the tails facing toward the center of the casserole, leaving space between each shrimp.

Bake at 400° for 15-20 minutes.



NOTE: If you don't know where to find Gruyère, most markets have it available as wedges of Laughing Cow Cheese. This creamy cheese has a nutty sweet flavor, but if you can't find it you may substitute Swiss.