TEXAS NEIGHBORS | SUMMER 2019 Ingredients To make the stuffing, you’ll need: 1 medium roasted jalapeño, seeded and finely chopped (optional) 1 clove garlic, finely minced 1 ¼ c. Panko bread crumbs ¼ c. sour cream 2 tbsp. butter, softened 1 egg 2 tbsp. water 2 tbsp. fresh, chopped parsley ¼ tsp. fresh, ground black pepper ½ tsp. seasoned salt You will also need: 16-20 medium or large Texas farm-raised shrimp 2 tbsp. olive oil 1-2 fresh lemons, sliced Instructions • • • • Preheat oven to 375° F. Oil a baking sheet with 2 tbsp. olive oil or line with parchment paper for baking. Peel, devein and butterfly shrimp leaving the tails on. Add jalapeño, garlic, bread crumbs, sour cream, butter, egg, 2 tbsp. water, chopped parsley, salt and pepper to a small mixing bowl. Mix well. • Form a 1 tbsp. ball of stuffing and place it on the bed of each shrimp. Press the stuffing down slightly onto the shrimp. • Bake the shrimp in a 375° F. oven for 15-20 minutes or until the stuffing just begins to brown. Don’t overcook the shrimp. Remove from oven. WWW.TEXASFARMBUREAU.ORG