PrairieHarpy's Parmesan Shrimp
IntroductionFairly light, yummy and very easy! Fairly light, yummy and very easy!
14 shrimp, medium (26 to 30 per pound count, peeled and de-veined)
1 tbsp extra virgin olive oil
1/2 clove garlic, minced
2 dashes light salt
1/4 tsp Creole seasoning
2 dashes fresh ground pepper
1/8 cup Panko breadcrumbs
1 tbsp shredded parmesan cheese
1 squirt butter flavored cooking spray
Recipe is calculated for 2 servings of 7 shrimp each. PHDH approval rating = "Keeper!" Served myself 5 and him 9. That was more than enough for me.
I used regular plain breadcrumbs the first time. Based on feedback, I tried Panko and have updated the recipe accordingly. Both work nicely. Stats with regular breadcrumbs: 146 cals, 9g fat, 1.9g saturated fat, 67mg cholesterol, 370mg sodium, 182.7mg potassium, 5.7g carbs, .3g fiber, .4g sugar, 10.6g protein.
PH's shortcuts/subs used in nutritional calculation: Organics Extra Virgin Olive Oil, pre-peeled raw frozen shrimp (thawed), pre-minced jarred garlic, Morton Lite Salt Mixture, Emeril's Bayou Blend creole, Lucerne pre-shredded fresh Parmesan, NutsOnline Bulk Pepper.
Put shrimp, garlic, olive oil, salt, pepper, and creole seasoning into a Ziploc baggie. Gently flip bag in all directions until shrimp is well coated. Place in refrigerator for 30 minutes to 1 hour.
Preheat oven to 475 degrees.
Add bread crumbs and Parmesan to baggie and gently turn to coat.
Arrange shrimp in single layer in ungreased 8x8 baking pan so that they're not touching. Spray quickly with butter flavored cooking spray.
Broil for approximately 10 minutes until done. Serve immediately. Garnish with lemon wedges if desired. (Lemon not included in nutritional info.)