Baked Garlic Shrimp~
Last month, as another Friday in Lent was approaching, I had the usual dilemma of what meatless entree to serve. When my friend, Lee, posted this recipe, I knew I would love it…garlic, a little spice, and a bread crumb topping? What’s not to love? It was marvelous! Lee cuts down the fat by only using half the oil and butter, but those juices are wonderfully flavorful…and if you serve with French bread slices, you can use them to soak up the buttery goodness.
Baked Garlic Shrimp…adapted from Southern Living
2 dozen large, fresh shrimp
1/4 cup olive oil
1/4 cup chopped, fresh Italian parsley
2-3 cloves garlic, finely minced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon freshly ground black pepper
1/4 cup melted butter
1/2 cup fresh bread crumbs, toasted in skillet with 1-2 teaspoons butter till nicely browned
1/2 cup grated Parmesan
Preheat oven to 300º.
Peel and devein shrimp if needed, leaving tails on if desired. Arrange in a single layer in shallow baking dish. Pour olive oil over shrimp. Combine parsley, garlic and peppers. Sprinkle over shrimp. Cover and bake for 15 minutes.
Remove dish from oven, uncover and flip shrimp. Drizzle with melted butter and top with bread crumbs and Parmesan. Bake uncovered 10 minutes or less, till shrimp is just cooked through.
Serve with French bread to soak up the delicious juices.