Welcome to “Whatcha Got Cookin'”, the thread will be posted on the 1st & 3rd Thursday of each month. Your ideas, thoughts and recipes are welcome. We will post an email address soon for suggestions.
Today’s feature White Wine Shrimp Parmesan. I serve this dish as an appetizer, side dish or “Center of the Plate” entrée.
This recipe is so simple and only takes 10-15 minutes to prepare…you will blow people away with this dish. It’s one of my favorites.
Ingredients
1 to 2 Pounds of Large Fresh Shrimp, one is never enough
Kraft Parmesan Cheese
McCormick’s Salad Supreme Seasoning (brand specific)
Parkay Squeeze Margarine
- Peel & Devein the shrimp. I use 21/25 size shrimp or larger. Shrimp can be tail-on or off.
- Marinade the shrimp in any dry white wine for at least 12 hours.
- Set your oven on broil.
- Pour about an 1/8 inch of the marinade white wine into a 9×11 baking dish…just a thin layer.
- Line the shrimp back to belly. The shrimp should look like this )))))))) in your baking dish. Line them tightly. (See picture of belly to back below)
- Top the shrimp with a liberal layer of Parmesan Cheese.
- Lightly sprinkle the Salad Supreme on the Parmesan Cheese.
- Place a small amount of liquid margarine on top of the shrimp. I usually place small “dots”.
- Broil the shrimp in the oven…Watch very closely or they will burn! Cook time is around 2 to 3 minutes. I stand and watch them as they cook.
- Pull the dish out and enjoy! I have friends that always want me to make my Parmesan Shrimp.
Just for Shits and Grins a little of “The Galloping Gourmet”, Graham Kerr.
Jorline 