Jumbo Shrimp Parmesan
Recipe: #6616
September 27, 2012
Categories: Lemon, Appetizers, Birthday, Christmas, Fathers Day, Game/Sports Day Mothers Day, New Years, Potluck, Romantic Dinner, Sunday Dinner, Valentine's Day, Wedding, Oven Bake, more
"These are so delicious, that you may want to double the recipe! They are good as an appetizer or as a meal with your favorite sides. They go great over linguine, fettuccine, egg, or thin pasta noodles. You can make these up ahead, up to and including the breading stage and refrigerated. When you get ready to make them drizzle with butter and bake as directed. "
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (532 g)
- Calories 628.9
- Total Fat - 34.3 g
- Saturated Fat - 6.9 g
- Cholesterol - 298.3 mg
- Sodium - 1749 mg
- Total Carbohydrate - 41.8 g
- Dietary Fiber - 0.8 g
- Sugars - 24.8 g
- Protein - 37.8 g
- Calcium - 287 mg
- Iron - 1.9 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 475 degrees F.
Step 2
Peel and devein shrimp, leaving tails intact.
Step 3
Mix together olive oil, garlic and salt and pepper in a bowl. Add shrimp and toss lightly to coat.
Step 4
Refrigerate 30-60 minutes.
Step 5
In a dish, combine bread crumbs and Parmesan cheese.
Step 6
Place each shrimp in bread crumb mixture, then turn them to lightly coat both sides.
Step 7
Arrange shrimp so that they aren't touching each other, in a ungreased 9x13 inch pan.
Step 8
Drizzle evenly with melted butter.
Step 9
Place the pan on the center rack of oven, and bake for 10 minutes, or until done.
Step 10
Serve immediately with lemon wedges to squirt over the tops of the shrimp.
Tips
No special items needed.
4 Reviews
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