• 1 cup chopped onion
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1⁄4 cup chopped almonds
• 2 teaspoons fennel seeds
• 3 cups coarsely ground fresh pita bread crumbs (about three 6-inch rounds)
• 1 10-ounce package frozen chopped spinach, defrosted
• 1⁄2 cup sun-dried tomatoes packed in oil, drained and chopped medium-fine
• 1⁄2 cup freshly grated Parmesan cheese
• freshly ground black pepper
• 1 1⁄2 pounds raw medium to large shrimp, peeled
• 1⁄3 cup dry white wine
Preheat the oven to 350°F.
In a skillet, cook the onion and garlic in the oil and butter over moderate heat, stirring, until softened, about 5 minutes. Add the almonds and fennel seeds and cook for 5 to 10 minutes or until the mixture begins to turn golden. Add the pita crumbs and cook, stirring, for 5 minutes.
By handfuls, squeeze out excess water from the spinach and add to the skillet with the sun-dried tomatoes and Parmesan. Combine well and season with salt and pepper.
Butterfly the shrimp by halving them lengthwise through the rounded side without cutting all the way through, so they can be opened.
In a large baking dish (9-by-13-inch or equivalent), arrange half the shrimp, spread open with cut sides up.Top the shrimp with the stuffing mixture, pressing it down slightly, and arrange the remaining shrimp on top, spread open with cut sides down. Drizzle the wine on top and cover the dish with foil.
Bake for 15 to 20 minutes or until the shrimp are cooked through.
NOTE: This can be prepared 1 day in advance, before baking. Make sure the stuffing is cooled completely before assembling. Keep it covered in the refrigerator until ready to cook.
To stuff individual jumbo shrimp, press a large spoonful of the filling onto the cut side of each shrimp, enclosing it slightly. Bake the shrimp in a single layer, stuffing side up.
Thanks to Leslie Glover Pendleton for this recipe
photo credited to sunrise senior living