¾ c. Pepperidge Farm Herb-seasoned stuffing mix, crushed
1 t. sesame seeds
¼ t. paprika
1/8 t. salt
1/8 t. garlic powder
1/8 t. pepper
1 large egg white
Tabasco or hot sauce, to taste
¾ lb. Large shrimp, peeled and deveined
Preheat oven to 425 degrees. Combine first 6 ingredients in pie plate or shallow dish and stir well. Place egg white in small shallow dish; stir well. Dip shrimp in egg white, and dredge in stuffing mixture. Place shrimp on a large baking sheet coated with cooking spray. Lightly coat shrimp with cooking spray. Bake at 425 degrees for 15 minutes or until golden.
*Cooking hints: To get more sesame seeds on the shrimp, save these until right before you bake them and sprinkle them directly on the shrimp. Also-to bread the shrimp, combine ‘breading’ mixture in one plastic container w/lid and the egg whites in another plastic container w/ lid. First add shrimp to egg white container, put on lid and shake. Then add shrimp 4 or so at a time to the breading container (after draining excess egg white), put on lid and shake to coat. Results-even coverage!