shrimp parmesean recipes

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SHRIMP PARMESAN

2 1/2 lb. lg. shrimp, cleaned
4 oz. grated Mozzarella
1/2 tbsp. onion powder
8 oz. marinara sauce
1/2 to 1/4 lb. butter
1/2 tbsp. garlic
2 1/2 tbsp. Parmesan cheese, grated

Preheat oven to 400 degrees. Place shrimp in a large baking dish. Melt butter and pour over shrimp. Spread Mozzarella evenly over shrimp. Sprinkle garlic and onion powder and grated Parmesan and cover with sauce. Cook for 15-20 minutes. Serves 5.

SHRIMP IN PARMESAN BUTTER

36 lg. shrimp, peeled and cleaned
1 c. butter
3 tbsp. capers
2 cloves garlic, crushed
2 tbsp. lemon juice
1 c. grated Parmesan cheese

In large skillet, melt butter and saute shrimp, capers, garlic, and lemon juice until shrimp is done, 5-10 minutes. Add Parmesan and serve over spaghetti, linguine or other pasta. Serves 4.

• 1/2 cup Italian seasoned dry bread crumbs
• 2 Tbsp. grated Parmesan cheese
• 1 tsp. garlic powder
• 1/4 tsp. salt
• 1 lb. uncooked large shrimp, peeled and deveined
• 2 eggs, slightly beaten
• 2 Tbsp. olive oil
• 1 jar Bertolli® Vodka Sauce made with Fresh Cream
• 4 ounces mozzarella cheese rolled with prosciutto, sliced

Preheat oven to 400°. In shallow dish, mix bread crumbs, Parmesan cheese, garlic powder and salt. Dip shrimp in eggs, then bread crumb mixture until evenly coated.

In 12-inch nonstick skillet, heat 1 tablespoon Olive Oil 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.

In 13 x 9-inch baking dish, evenly spread 1-1/2 cups Sauce; top with shrimp. Pour remaining sauce over shrimp, then top with mozzarella. Bake 7 minutes or until cheese is melted and sauce is bubbling.

• 36 jumbo shrimp
• 6 tablespoons extra virgin olive oil
• 3 cloves garlic minced
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1-1/2 cups unseasoned breadcrumbs
• 3/4 cup grated parmesan cheese
• 6 tablespoons melted butter
• 3 medium lemons cut in wedges

Directions

• Preheat oven to 475 then peel and devein shrimp leaving tails intact.
• Mix together olive oil, garlic, salt and pepper in a bowl.
• Add shrimp and toss lightly to coat then refrigerate 1 hour.
• In shallow bowl combine bread crumbs and parmesan cheese.
• Place each shrimp in bread crumb mixture and turn to lightly coat both sides.
• Arrange shrimp so that they aren't touching each other in an ungreased pan.
• Drizzle with melted butter then place pan on center rack of oven and bake 10 minutes.
• Serve immediately with lemon wedges.