Jumbo Shrimp Parmesan Food

JUMBO SHRIMP PARMESAN

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.

ELEGANT SHRIMP PARMESAN

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.

SHRIMP PARMESAN

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.

LEMON SPAGHETTI WITH JUMBO SHRIMP

Steps:

• For the shrimp: In a medium skillet, heat the olive oil over medium-high heat. Sprinkle the shrimp with the salt and pepper, then add to the pan in a single layer and cook until pink and cooked through, about 3 minutes per side. Set aside.
• For the pasta: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. Drain the pasta, reserving the pasta water.
• While the pasta is cooking, whisk together the olive oil, Parmesan, lemon zest and juice in a large bowl. Toss the drained pasta with the lemon sauce, the shrimp and some of the reserved pasta water; add 1/4 cup at a time as needed to moisten. Add the salt, pepper and basil and toss. Garnish with the fried capers.

JUMBO SHRIMP WITH BASIL AND MINT PESTO

Steps:

• Blend the mint, basil, pine nuts, and garlic in a food processor until finely chopped. With the machine running, gradually add 1/4 cup of olive oil, processing until well blended. Transfer the pesto to a medium bowl. Stir in the Parmesan. Season, to taste, with salt and pepper.
• Toss the shrimp with the extra-virgin olive oil in a large bowl to coat. Sprinkle with salt and pepper, and toss again.
• Heat a heavy large skillet over high heat. Working in 2 batches, add the shrimp and saute until just cooked through, about 3 minutes. Toss the shrimp with enough pesto to coat.
• Transfer the shrimp to a platter and serve.

GARLIC-PARMESAN SHRIMP

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.

JUMBO SHRIMP PARMESAN RECIPE - (4.3/5)

Steps:

• 1. Preheat oven to 475 degrees. 2. Peel and devein shrimp, leaving tails intact. 3. Mix together olive oil, garlic and salt and pepper in a bowl. 4. Add shrimp and toss lightly to coat. 5. Refrigerate 30 minutes to an hour. 6. In shallow bowl, combine bread crumbs and Parmesan cheese. 7. Place each shrimp in bread crumb mixture and turn them to lightly coat both sides. 8. Arrange shrimp so that they aren't touching each other in a ungreased 9 x 13 pan. 9. Drizzle with melted butter. 10. Place pan on the center rack of oven and bake for 10 minutes or until done. 11. Serve immediately with lemon wedges.

JUMBO SHRIMP WRAPPED IN PROSCIUTTO DI PARMA

Steps:

• Combine oil, vinegar, basil and garlic in a bowl. Add the shrimp and marinate overnight in the refrigerator. Preheat broiler.
• Drain shrimp. Cut each piece of prosciutto in half, lengthwise and wrap around each shrimp, securing well with a toothpick.
• Saute the shrimp in a non-stick pan, that has been heated and lightly brushed with olive oil. Cook only to seal the prosciutto to shrimp. Place each piece on broiler pan and grill under broiler for 2 minutes on each side. Careful not to burn the prosciutto or overcook the shrimp.

JUMBO SHRIMP PARMESAN

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.

SKILLET SHRIMP PARMESAN

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.

KITTENCAL'S BAKED JUMBO LEMON-GARLIC PARMESAN SHRIMP

Steps:

• In a shallow dish combine the breadcrumbs with Parmesan cheese, dried parsley, garlic powder, seasoned salt and black pepper; set aside.
• In a large bowl whisk together melted butter with 2 tablespoons oil, fresh lemon juice and fresh garlic.
• Add in shrimp and toss to coat with the melted butter mixture; allow to sit out at room temperature for about 20 minutes.
• Lighty grease a jelly-roll pan.
• Remove the shrimp from the butter mixture allowing any excess to drip off the shrimp, then lightly coat both sides in the breadcrumb mixture.
• Place the coated shrimp onto the pan but not touching each other.
• Set oven to 425 degrees (set oven to second-lowest rack).
• Bake for about 10 minutes or until the shrimp are cooked through (baking times will vary for size of shrimp).
• Serve with lemon wedges.