s BAKED SHRIMP PARMESAN ****
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s BAKED SHRIMP PARMESAN ****
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Ingredients
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Instructions *** 4-1-17 very good, no foolin', pretty easy too!! *** BY ANNA HELM BAXTER Con Poulos Topped in melted mozzarella, this shrimp parmesan recipe with traditional notes of garlic and basil, is perfect for a weeknight dinner. TOTAL TIME: 0:40LEVEL: EASYYIELD: 4 SERVINGS INGREDIENTS 3 tbsp. Extra virgin olive oil 6 oz. rustic bread,torn into 3/4" pieces Kosher salt and pepper 2 cloves garlic, finely chopped 1 lb. plum tomatoes, cut into 1/2" pieces small bunch basil, leaves torn 1 lb. large peeled and deveined shrimp 3 oz. mozzarella, grated (about 1 cup) 3 tbsp. grated Parmesan DIRECTIONS Heat oven to 425°F. Heat 2 tablespoons oil in a 12-inch oven-safe skillet over medium-low heat. Add the bread and toss in the oil to coat, then season with 1/4 teaspoon each salt and pepper. Transfer the skillet to the oven and bake until the bread is golden brown and crisp, 8 to 10 minutes. Transfer the bread to a plate, then add the remaining tablespoon oil and the garlic to the skillet. Cook, stirring, until the garlic starts to turn golden brown, about 1 minute. Add the tomatoes and 1/4 teaspoon each salt and pepper and cook, tossing occasionally, until the juices start to release, 5 to 7 minutes. Fold in half the basil. Fold the shrimp and bread into the tomato mixture. Sprinkle with the mozzarella and Parmesan; bake until the shrimp are opaque throughout and cheese is golden brown and bubbling, 14 to 16 minutes. Scatter the remaining basil on top and serve immediately. PER SERVING 348 CAL, 17.5 G FAT (5 G SAT FAT), 163 MG CHOL, 1,089 MG SOD, 33 G PRO, 23 G CAR, 2 G FIBER This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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