Tomato Pesto Stuffed Shrimp

A batch of shrimp appetizers is ready for guests in 15 minutes. Basil leaves become edible plates for these stuffed shrimp delights.

  • Makes: 8 servings
  • Yields: about 20 appetizers (8 to 10 servings)
  • Prep: 15 mins
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Tomato Pesto Stuffed Shrimp
pound cooked, peeled and deveined shrimp
Purchased dried tomato pesto
Dairy sour cream
  1. Cut down through back of each shrimp, cutting almost to, but not through, the underside portion. Spoon some purchased dried tomato pesto in the slit of each shrimp. Spoon some dairy sour cream into a pastry bag fitted with a small star tip. Pipe sour cream over pesto in each shrimp. Serve each on a fresh basil leaf. Makes about 20 appetizers (8 to 10 servings).
Nutrition Facts (Tomato Pesto Stuffed Shrimp)
    Per serving:
  • 112 kcal cal.,
  • 3 g fat
  • 1 mg chol.,
  • 268 mg sodium,
  • 2 g carb.,
  • 18 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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