Renal friendly - Shrimp Stuffing from the Bayou

Shrimp Stuffing Recipe for Brandon Dialysis Patients
Posted by Celebrity Chef Aaron McCargo, Jr., Fresenius Medical Care

Recipe: Shrimp Stuffing from the Bayou

Ingredients:

¾ pound small raw shrimp (25-30), peeled and deveined
2 cups cubed Italian bread
1 cup coarsely crushed unsalted saltine crackers (about 23 crackers)
¼ cup diced celery
¼ cup diced onion
¼ cup diced bell pepper
¼ cup unsalted butter
¾ cup low-sodium chicken stock
2 tablespoons chopped fresh thyme (or 1 tbsp. dried)
½ teaspoon black pepper
½ teaspoon dried sage
½ teaspoon dried oregano
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons chopped parsley
Preparation:

Preheat oven to 375° F.

In large sauté pan, melt butter on medium-high heat. Add shrimp and cook for 3-5 minutes, or until slightly pink and slightly raw in the middle. Remove shrimp from pan and place on a plate to cool and then chop into medium-size pieces. Put pan back on heat and add onions, celery and bell pepper and cook while stirring until soft, about 3-5 minutes. In small bowl, mix all dry spices, add to pan and stir. Add chicken stock, cubed bread and crushed crackers and stir until well incorporated and bread is moistened. Turn heat to low and add shrimp back to pan and stir for an additional 2-4 minutes. Turn off heat and serve. For a crispy top, you can then bake in a 4” x 7” casserole dish at 350° F for approximately 15 minutes or until top begins to brown.

Serves 4-6

1 serving = 3 ounces

Nutrient Analysis:

Calories 126 calories Trans Fat 0 grams

Protein 3 grams Cholesterol 16 milligrams

Carbohydrate 16 grams Potassium 108 milligrams

Total Fat 6 grams Phosphorus 38 milligrams

Saturated Fat 3 grams Sodium 155 milligrams

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