12-15 count medium to large shrimp
1 tbsp. butter
1/3 cup carrot, diced
1/4 cup red pepper, diced
1/4 cup red onion, diced
1 tsp. minced garlic
1/2 tbsp. lemon juice
1/4 cup chicken broth
1 tbsp. Worcestershire sauce
1/2 cup low-salt Ritz crackers, finely ground
1/4 cup breadcrumbs
1 tbsp. chopped fresh parsley
1/2 cup 1% cottage cheese
salt and pepper, to taste.

Preheat oven to 400°F.

Peel, de-vein shrimp, butterfly from the underside, keeping back intact. Refrigerate until needed. Melt butter in skillet, over medium heat; add carrots, peppers, onions, and garlic. Stir occasionally for 5 minutes.

Add lemon juice and broth; cook until liquid has reduced by half. Remove from heat.

Add Worcestershire sauce, cracker crumbs, breadcrumbs, parsley, and cottage cheese to mix, gently stirring together.

Season to taste with salt and pepper. Tightly pack the stuffing into 1/4 cup portions and press it onto the back of the shrimp. Spray a baking dish with cooking spray. Place shrimp in baking dish.

Bake for 15-20 minutes. or until shrimp become opaque and the stuffing is golden brown.

Great served with rice pilaf.

Submitted by: Sherry Monfils