Jumbo Shrimp Parmesan Recipe 43

Steps:

• Preheat oven to 475 degrees.
• Peel and devein shrimp, leaving tails intact.
• Mix together olive oil, garlic and salt and pepper in a bowl.
• 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 in a ungreased 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.

Steps:

• Preheat oven to 400 degrees. Mix bread crumbs, Parmesan cheese, garlic powder and salt in shallow dish. Dip shrimp in eggs, then bread crumb mixture until evenly coated.
• Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium-high heat and cook 1/2 of the shrimp, turning once, 6 minutes or until shrimp turn pink. With paper towel, wipe pan clean and repeat with remaining 1 tablespoon olive oil and shrimp.
• Evenly spread 1-1/2 cups Sauce in 13 x 9-inch baking dish; top with shrimp. Pour remaining sauce over shrimp, then top with mozzarella. Bake 7 minutes or until cheese is melted and sauce is bubbling.
• Cost per recipe*: $16.33.
• Cost per serving*: $4.08.
• *Based on average retail prices at national supermarkets.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch glass casserole dish with nonstick cooking spray.
• Combine bread crumbs, Parmesan cheese, parsley, and garlic powder in a large resealable plastic bag. Seal and shake to mix ingredients together. Add shrimp and shake to coat.
• Lay shrimp flat in the prepared baking dish. Sprinkle with any bread crumb mixture remaining in the bag. Drizzle melted butter over the top.
• Bake in the preheated oven until starting to crisp, 15 to 20 minutes. Switch to broil setting until topping is light brown, 2 to 3 minutes.

Steps:

• In a large resealable plastic bag, combine the flour and a pinch each of salt and black pepper; shake to mix. In a medium bowl, beat the eggs. In another large resealable plastic bag, combine the panko, oregano, parsley, 1 teaspoon salt and 1/2 teaspoon black pepper; shake to mix.
• Working in batches, add the shrimp to the bag of flour and shake to coat. Transfer the floured shrimp to the beaten eggs and turn to coat. Lift the shrimp from the egg, letting the excess drip back into the bowl, then add to the bag of panko and shake to coat. Transfer the breaded shrimp to a baking sheet or plate.
• In a large oven-proof skillet, heat 1/4 inch of oil over medium-high heat until little bubbles appear when you insert a wooden chopstick or the end of a wooden spoon. Carefully add half the breaded shrimp and fry, flipping once, until well browned, about 3 minutes total; reduce the heat if the shrimp browns too quickly. Transfer the shrimp to a paper towel-lined plate or baking sheet to drain. Repeat with the remaining shrimp.
• Position the oven rack 6 to 8 inches from the heat source and preheat the broiler to high. Carefully pour the oil into a heatproof container and let the skillet cool slightly.
• Add the marinara to the skillet and cook over medium heat until bubbling. Arrange the fried shrimp in the skillet in an even layer, then sprinkle the mozzarella and 1/4 cup of the Parmesan on top. Broil for 1 to 3 minutes, until the cheese is melted and browned in spots. Garnish the shrimp Parmesan with basil leaves and serve with crushed red pepper and additional Parmesan, for sprinkling.

Steps:

• Preheat oven to 475. Peel and devein shrimp, leaving tails intact. Mix together olive oil, garlic and salt and pepper in a bowl. 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 in an ungreased 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. Can be made ahead up to and including the breading stage and refrigerated. Then drizzle with butter and bake.