Bacon-Wrapped Stuffed Shrimp made with RITZ Crackers



4 servings, 3 shrimp each
  • 1 tsp.dried oregano leaves
  • 12 eachuncooked extra-largeshrimp, peeled, deveined
  • 1 wine vinegar
  • 2 oz.sundried tomatooil
  • ¼ cupRITZ Crackers, finely crushed
  • 2 Tbsp.grated Parmesan cheese
  • 1 Tbsp.freshbasil, chopped
  • 1 tsp.freshgarlic, minced
  • 12 slicesbacon par-cooked

Nutrition per serving

Calories350 Total fat26 gSaturated fat6 gTrans fat0 gCholesterol165 mgSodium1050 mgCarbohydrate5 gDietary fiber0 gTotal Sugars1 gProtein24 gVitamin A6 %DVVitamin C0 %DVCalcium10 %DVIron4 %DV

Partially split each shrimp by making a cut lengthwise along top of shrimp, being careful not to cut all the way through shrimp. Combine sundried tomato oil, red wine vinegar and oregano. Pour 1/4 cup of the dressing over shrimp in resealable plastic bag; seal bag. Refrigerate 15 min. to marinate.

Meanwhile, combine remaining 2 Tbsp. of the dressing, the crackers, cheese, basil and garlic. Remove shrimp from marinade; discard bag and marinade. Stuff each shrimp with 1 tsp. of the cracker mixture; wrap in 1 slice bacon. Place on parchment paper-lined full sheet pan.

Bake in 350ºF-convection oven for 4 to 5 min. or until shrimp are cooked through.

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