Tomato Pesto Stuffed Shrimp
Recipe from
Better Homes and Gardens
A batch of shrimp appetizers is ready for guests in 15 minutes. Basil leaves become edible plates for these stuffed shrimp delights.

Servings:
Makes about 20 appetizers
Prep Time:
15 mins
Total Time:
15 mins
Ingredients
-
1 poundcooked, peeled and deveined shrimpsee savings

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Purchased dried tomato pestosee savings

-
Dairy sour creamsee savings

-
Fresh basil leavessee savings

Directions
1.
Cut down through back of 1 pound cooked, peeled, and deveined large 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 information
Calories 112, Total Fat 3 g, Cholesterol 1 mg, Sodium 268 mg, Carbohydrate 2 g, Fiber 0 g, Protein 18 g. Daily Values: Vitamin A 0%, Vitamin C 9%, Calcium 4%, Iron 9%.
Percent Daily Values are based on a 2,000 calorie diet
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