Preparation:
Heat oil in a small skillet and sauté onions, garlic, parsley and thyme until onions become soft. Remove from heat and mix together with the tomato bits, bread crumbs, Parmesan, salt and pepper.
Preheat oven to 450F
Lay shrimp in lightly oiled baking dish, cut sides down, with tail shells pointing up.
Spread a layer of stuffing over the flattened portion of each shrimp, mounding it slightly in the center.
Bake until the shrimp are pink and the stuffing is well-browned, about 10 to 12 minutes. Garnish with lemon wedges and offer tartar sauce, if desired.
Source: The Sonoma Dried Tomato Cookbook |
