Wednesday, January 22, 2014

Bruschetta Shrimp Bake

The Bruschetta Chicken Bake is another recipe from Kraft I enjoy making.  With only 4 steps it's very easy to make, and pretty darn delicious.  But tonight, I made a different variation; I replaced the chicken with shrimp.  And also used a box of Stuffing Mix for Turkey instead of chicken.  To be honest, there is no noticeable difference in the flavor.

Bruschetta Shrimp Bake
Kraft Foods© & Cocina De Don Pedro © 2014
Pedro R. Flores, Jr.. All Rights Reserved.
Makes 6 Servings, 1/6th of Recipe each

- 1 Can  (14-1/2 oz.) diced tomatoes, undrained
- 1 Pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken *
- 1/2 Cup  water
- 2 Cloves garlic, minced
- 1-1/2 lb. Shrimp, deveined, tail-off *
- 1 Tsp.  Dried basil leaves
- 1 Cup  KRAFT 2% Milk Shredded Mozzarella Cheese *

- 9x13 Baking Pan
- Measuring Cups & Spoons
- Wooden Spoon or Spatula


1. Preheat oven to 400ºF.

2. Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.
3. Place shrimp in 9x13 pan sprayed with cooking spray; sprinkle with basil and cheese.

4. Top with stuffing. Bake 30 min. or until chicken is done.

** Tips **
- I used Wal-mart's Great Value brand for the stuffing, tomatoes, shrimp and cheese.  Feel free to use whatever brands you like. 

- The nutritional facts for this recipe are listed under MyFitnessPal under "Cocina De Don Pedro - Bruschetta Shrimp Bake" 

Nutritional Facts:
Serving Size = 1/6 Recipe

Calories 248 Sodium 1,251 mg
Total Fat 6 g Potassium 200 mg
Saturated 2 g Total Carbs 25 g
Polyunsaturated 1 g Dietary Fiber 1 g
Monounsaturated 0 g Sugars 5 g
Trans 0 g Protein 24 g
Cholesterol 167 mg


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