Parmesanshrimpwithbasildressing Recipes

Steps:

• In a medium bowl, toss the tomatoes with the basil and season with salt and pepper, to taste. Set aside while you prepare the shrimp.
• Divide the shrimp between 2 (8 or 9-inch) pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
• Heat 2 large skillets over medium heat, or do this in 2 batches if you only have 1 pan. Season 1 side of the shrimp with salt and pepper. Add enough oil to lightly film the bottom of the pan and turn the heat up to high. Invert the pan of shrimp so they all fall into the skillet(s) at once. Saute the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add a bit more oil and 1/2 the garlic to each pan. Turn the heat off and turn the shrimp over with tongs. Cook the shrimp for 1 minute in the residual heat of the pans. Transfer the shrimp to the bowl with the tomato mixture and toss to combine. Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature.

Steps:

• In a shallow bowl, combine the flour with 1 tablespoon of the Essence, and 1/2 teaspoon of the salt. In a second bowl, beat the eggs with the water. In another bowl, combine the bread crumbs with the Parmigiana, remaining tablespoon Essence, and remaining 1/2 teaspoon of salt.
• Add enough vegetable oil to come halfway up the sides of a medium pot and heat to 360 degrees F. Preheat the oven to broil.
• Meanwhile, 1 at a time, dredge the shrimp first in the flour, then in the egg wash, and then in the seasoned bread crumbs, tossing to coat evening and shaking to remove any excess. Place on a plate until ready to cook.
• Add the shrimp in batches to the hot oil, turning occasionally, and cook until golden brown and the shrimp float to the top, about 2 minutes. Remove the shrimp with a slotted spoon and drain on paper towels.
• Transfer the shrimp to a lightly greased baking dish. Spoon about 1 3/4 cups of the marinara sauce over the shrimp and sprinkle the mozzarella over the top. Broil until the cheese is melted and bubbly, about 3 minutes.
• Meanwhile, toss the spaghetti with the remaining marinara sauce and warm gently.
• To serve, spoon the spaghetti into a large serving bowl and using a spatula, transfer the shrimp to the top. Garnish with chopped parsley and serve immediately.
• Combine all ingredients thoroughly.

Steps:

• Blend chiles, garlic, sugar, fish sauce, salt, and 3 Tbsp. oil in a blender until smooth. Transfer marinade to a medium bowl; add shrimp and toss to coat. Let sit 10 minutes.
• Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Working in batches if needed to avoid crowding the pan, transfer shrimp to skillet, leaving marinade behind, and cook until deeply browned around the edges and flesh is opaque, about 1 minute per side. Remove pan from heat and add basil; toss vigorously until basil is wilted.
• Transfer shrimp mixture to plates. Serve with rice and lime wedges alongside.

Steps:

• Open the shrimp up like a book and remove the dark vein.
• In a zip lock bag, place flour seasoned with salt and old bay toss in shrimp and shake to coat.
• Remove shrimp; to the same bag with the rest of the flour add panko, breadcrumbs, and parmesan cheese.
• In a small bowl whisk well eggs and mayonnaise.
• Dip floured shrimp into egg mixture then bread crumbs.
• In a large heavy bottom pan heat oil.
• Brown shrimp in batches and drain on paper towel to remove excess oil.
• Spread 1/3 the sauce on bottom.
• Spread cook pasta on top of sauce.
• Spoon 1/3 sauce on pasta.
• Lay shrimp in a baking dish 1 layer.
• Sprinkle with with mozzarella cheese.
• Top with rest of sauce.
• Top with grated parmesan cheese.
• Bake in 350 degree oven till cheese is melted.
• About 15-20 minutes.

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:

• Whisk together mayonnaise, Parmesan, lemon juice, Dijon mustard, and Worcestershire sauce.
• Season to taste with salt and freshly ground black pepper.

Steps:

• Shell shrimp, leaving tails intact.
• Remove back vein, flatten with rolling pin. (butterfly them).
• Toss shrimp in Parmesan cheese. Heat butter and oil in pan, add shrimp, cook quickly on both side until light golden brown.
• Do not overcook or shrimp will toughen.
• Drain on paper towels immediately.
• Serve with lettuce (I use romaine), cherry tomatoes and lemon wedges.
• Top with Basil Dressing.
• Basil Dressing: combine all ingredients, mix well.

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:

• Prepare barbecue (medium-high heat) or preheat broiler. Combine 4 tablespoons fresh lemon juice and Dijon mustard small bowl. Gradually mix in 1/3 cup olive oil. Mix in chopped fresh basil. Place shrimp in medium bowl. Drizzle with remaining 1 tablespoon fresh lemon juice and 2 tablespoons olive oil. Toss to coat. Season with salt and pepper.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
• Meanwhile, brush zucchini on both sides with oil. Season with salt and pepper. Grill until charred, about 2 minutes per side. Transfer to plate. Add shrimp to grill and cook until just cooked through, about 2 minutes per side. Transfer to large bowl. Cut zucchini crosswise into 1-inch pieces and add to shrimp.
• Drain pasta well. Add to bowl with shrimp and zucchini. Add basil vinaigrette and toss to coat. Season to taste with salt and pepper. (Can be prepared up to 1 hour ahead. Let stand at room temperature.) Serve pasta warm or at room temperature, passing grated Parmesan cheese, if desired.

Steps:

• Saute garlic and orzo in butter 3-4 minutes until golden brown. Stir in water and half and half. Cover and let simmer 20 minutes, stirring occasionally. Stir in parmesan, shrimp and basil. Remove from heat, cover and let stand 5 minutes before serving. Reheats really well, and is even better the second day.

Steps:

• Melt butter with olive oil in a large skillet over medium heat. Add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. Drain off excess oil, and sprinkle with Parmesan cheese, salt and pepper.

Steps:

• In a large saucepan, cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms in butter until tender. Stir in cream. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 2 minutes., Stir in the shrimp, spinach, pine nuts, cheeses, basil, salt and pepper; cook for 1-2 minutes or until spinach is wilted. Drain pasta; add to shrimp mixture and toss to coat.

Steps:

• Pour oil into a pot and heat to 350 degrees F (175 degrees C).
• Combine paprika, salt, black pepper, oregano, thyme, marjoram, garlic powder, onion powder, and cayenne powder in a bowl. Mix 1 tablespoon of spice mixture with bread crumbs and Parmesan cheese in a separate bowl. Mix remaining spices with flour in a third bowl.
• Beat eggs and water together in a bowl.
• Dip each shrimp in flour mixture, then in egg mixture, and then in bread crumbs and place on a plate.
• Fry shrimp in hot oil until they float and turn golden brown, about 1 minute. Drain on a paper towel-lined plate.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Pour tomato sauce into an 8-inch square casserole dish and top with fried shrimp, dipping them to coat with sauce. Top with mozzarella cheese.
• Broil in the preheated oven until cheese starts to brown, 3 to 4 minutes.