first class jumbo shrimp parmesan vest

jumbo shrimp parmesan

yummy
Meat And Seafood

JUMBO SHRIMP PARMESAN

I made these for dinner tonight and they are scrumptious! Can be made ahead up to and including the breading stage and refrigerated. Then drizzle with butter and bake. Found on the Global Gourmet website.

Ingredients

  • 12jumbo shrimp (10 to 12 per lb)
  • 2tablespoons olive oil
  • 1clove minced garlic
  • salt and pepper
  • 1⁄2cup unseasoned breadcrumbs
  • 1⁄4cup grated parmesan cheese
  • 2tablespoons melted butter
  • 1medium lemon, cut in wedges

Direction

  1. Preheat oven to 475 degrees.
  2. Peel and devein shrimp, leaving tails intact.
  3. Mix together olive oil, garlic and salt and pepper in a bowl.
  4. Add shrimp and toss lightly to coat.
  5. Refrigerate 30 minutes to an hour.
  6. In shallow bowl, combine bread crumbs and Parmesan cheese.
  7. Place each shrimp in bread crumb mixture and turn them to lightly coat both sides.
  8. Arrange shrimp so that they aren't touching each other in a ungreased 9 x 13 pan.
  9. Drizzle with melted butter.
  10. Place pan on the center rack of oven and bake for 10 minutes or until done.
  11. Serve immediately with lemon wedges.