I've never really been a real shrimp fan until now. I did like the battered shrimp, found at the Chinese buffet, but really didn't like the texture of it any other way. When shrimp was on sale a few months ago, Hubby went crazy and bought 4 bags. His intent was to use it in Pad Tai, but after making it once, the shrimp never made a second appearance. So, when I did a freezer inventory and saw the 3 bags of shrimp sitting in there, I wanted to use them up.
Hubby mentioned this one, last month, when I was looking for meal ideas, for my weekly menu. OK, baked shrimp Parmesan..... um, how exactly do you make that??
After pestering him a few days, he finally wrote the recipe down for me and I gave it a try.Another reason I never eat shrimp, is that I'm terrified of over cooking it!
I must say that Hubby is a genius! These were amazing. The salty nuttiness of the bread crumbs and cheese, went superbly with the sweet shrimp. And....I didn't over cook them!
Even the kids loved them and each had about 5 of them. This is definitely something I'll be making again and again, when ever we have shrimp on hand.Baked Parmesan Shrimp
1 lb of medium size shrimp, shelled and deveined
1/2 C seasoned bread crumbs
1/2 C Parmesan cheese
In a bowl, beat egg with a touch of water. Set aside. Mix the bread crumbs and Parmesan in a shallow dish. Take shrimp, one at a time, and dredge in cheese mixture, then in egg, and once again in cheese mixture. Place on a rimmed baking sheet. Repeat with remaining shrimp. Bake in a 350 degree oven, for 15-20 minutes, until nice and golden brown.
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Tuesdays at the Table
Hearth and Soul
Tuesday Night Supper Club
What's on your Plate
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What's Cooking Wednesday