Jumbo Shrimp Parmesan


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

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