If your Valentines plans call for a home cooked meal this year - I have two words for you --- Stuffed. Shrimp.
4 slices white sandwich bread
36 jumbo shrimp, peeled and deviened
1 Tablespoon butter
2 celery ribs, chopped fine
2 garlic cloves, minced
1/2 cup reduced fat mayonnaise
2 Tablespoons fresh parsley
1 Tablespoon white wine
2 teaspoons lemon zest
1 Tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
Transfer to a baking sheet and bake 8 minutes at 375 until lightly toasted. Cool
Here is where I had to deviate from the original Cook's Country recipe. The recipe said to butterfly each shrimp by cutting a slit along the back and then standing each shrimp up so that the tail curled over the top.
This seemed like a good idea UNTIL I tried to stuff them. I couldn't get them to stand up for anything. I tried cutting a deeper slit, I tried using less filling, more filling - nothing worked. They fell over every time. I finally gave up and just laid them on their sides and put a scoop of stuffing in the center.
These stuffed shrimp are SUPER tasty and your Valentine will never know that they're low in fat. As I see it, more room for chocolate.