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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 204.4
  • Total Fat: 7.6 g
  • Cholesterol: 130.0 mg
  • Sodium: 567.4 mg
  • Total Carbs: 6.3 g
  • Dietary Fiber: 0.4 g
  • Protein: 27.7 g

View full nutritional breakdown of Grilled Shrimp and Brie Cheese calories by ingredient
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Grilled Shrimp and Brie Cheese

Submitted by: SHELBSYD

Introduction

This is a quick summery dish that it so delish. It would make a great appetizer, served with crusty bread or even on top of tortilla chips, or even on a sandwich. Yum! I put two servings, since this is my hubby's and my dinner, but this recipe could serve 3 to 4 people. This is a quick summery dish that it so delish. It would make a great appetizer, served with crusty bread or even on top of tortilla chips, or even on a sandwich. Yum! I put two servings, since this is my hubby's and my dinner, but this recipe could serve 3 to 4 people.
Number of Servings: 2

Ingredients

    8 oz of raw shrimp
    1/2cup of cherry tomatoes - halved
    1 tablespoons butter, cut into small chunks
    1 garlic cloves, minced
    1/4 cup of low sodium chicken broth
    2 ounces soft brie cheese, cut into chunks
    a bunch of fresh basil, some chopped and some left whole
    chopped fresh parsley
    lemon wedges for serving

Directions

Make sure shrimp are completely dry and season liberally with salt and pepper.

Spray a baking dish [mine was 8x8] with aluminum foil and add in shrimp, then scatter tomatoes, butter chunks, garlic and some parsley and basil (reserving some for garnish). Pour in a 1/4 cup of chicken broth.

Heat the broiler or grill on your oven and place shrimp directly underneath. Broil or grill for 4-5 minutes, or until shrimp appears to be pink in color and tomatoes are popping.

Remove dish from oven or grill and sprinkle brie cheese chunks over top. Place back in the oven or grill and broil for an additional 1-2 minutes, or until cheese is bubbly and slightly golden. Remove from oven and let cool, then sprinkle additional basil and fresh parsley on top.

Serve with crusty bread for dipping and lemon wedges for squeezing!

Serving Size: 2 servings about 4 oz each

Number of Servings: 2

Recipe submitted by SparkPeople user SHELBSYD.






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