Thursday, May 26, 2011

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.

Labels:

6 Comments:

At May 27, 2011 at 12:52 PM , Blogger LaNeshe said...

THIS is happening this weekend. I've got to try it lol. Those shrimp look delicious!

 
At May 28, 2011 at 12:10 AM , Blogger MerelyMarie said...

Awesome LaNeshe! Thanks:) I made this again & removed the shrimp tails before marinating, for easier eating. LOL

 
At July 12, 2011 at 1:09 AM , Blogger CM said...

delish! I just made these and I will definitely keep this recipe on the short list:)

p.s. I added the juice of half a lime and it came out divine

 
At July 12, 2011 at 1:24 AM , Blogger MerelyMarie said...

CM: Glad you enjoyed it:) Thanks so much for the feedback & the heads up about the lime!

 
At July 12, 2011 at 10:37 AM , Blogger LaNeshe said...

I made them again this weekend, I'm pretty sure it's my husband's favorite thing that I make now lol

 
At July 12, 2011 at 12:29 PM , Blogger MerelyMarie said...

LOL LaNeshe! Nice!!!

 

Post a Comment

Your thoughts are appreciated:) Thanks for sharing!

Subscribe to Post Comments [Atom]

Links to this post:

Create a Link

<< Home