Parmesan Shrimp.

Here’s a nice way to have shrimp. No deep frying necessary.

Here’s the Recipe: (adapted from food.com, by Marie)

12 jumbo shrimp ( 10 to 12 per lb)

2 tablespoons olive oil

1 clove minced garlic

salt and pepper

1/4 cup unseasoned breadcrumbs

1/4 cup panko breadcrumbs

1/4 cup grated parmigiano reggiano cheese

2 tablespoons melted butter

1 lemon, cut in wedges

• Preheat oven to 475 degrees.

• Peel and devein shrimp, leaving tails intact.

• Mix together olive oil & garlic in a bowl. Season with salt and pepper.

• Add shrimp and toss lightly to coat.

• Refrigerate 30 minutes to an hour.

• In shallow bowl, combine bread crumbs and Parmesan cheese.

• Place each shrimp in bread crumb mixture and turn them to lightly coat both sides.

• Arrange shrimp so that they aren’t touching each other on a sheet of parchment paper in a 9 x 13 pan.

• Drizzle with melted butter.

• Place pan on the center rack of oven and bake for 10 minutes or until done.

• Serve immediately with lemon wedges.

Devour!

This is delicious layered over salad greens with a lemon vinaigrette.

by MerelyMarie on May 26, 2011 6 Comments