Time 55m Yield 6 serving(s) Number Of Ingredients 14 Steps:
Open the shrimp up like a book and remove the dark vein. In a zip lock bag, place flour seasoned with salt and old bay toss in shrimp and shake to coat. Remove shrimp; to the same bag with the rest of the flour add panko, breadcrumbs, and parmesan cheese. In a small bowl whisk well eggs and mayonnaise. Dip floured shrimp into egg mixture then bread crumbs. In a large heavy bottom pan heat oil. Brown shrimp in batches and drain on paper towel to remove excess oil. Spread 1/3 the sauce on bottom. Spread cook pasta on top of sauce. Spoon 1/3 sauce on pasta. Lay shrimp in a baking dish 1 layer. Sprinkle with with mozzarella cheese. Top with rest of sauce. Top with grated parmesan cheese. Bake in 350 degree oven till cheese is melted. About 15-20 minutes.
Time 25m Yield 4 servings Number Of Ingredients 9 Steps:
- Cook linguini according to package directions. Drain pasta and return to pot; set aside.
- Meanwhile, heat oil in medium saucepan over low heat until warm (oil temperature should register 180 degrees F on deep-fry thermometer). Season shrimp with Adobo. Add shrimp, garlic, thyme and pepper flakes, stirring to coat shrimp in oil. Cook, stirring occasionally, until garlic is light golden brown and shrimp are pink and opaque, 8-10 minutes. Remove pot from heat. Stir in lemon juice and zest.
- Place reserved pot with linguini over low heat. Add shrimp mixture, stirring until pasta is coated with sauce and shrimp is well distributed, about 1 minute. Remove pot from heat. Stir in parsley. Serve.
Time 30m Number Of Ingredients 9 Steps:
Preheat oven to 400°. Mix bread crumbs, Parmesan cheese, garlic powder and salt in shallow dish. Dip shrimp in eggs, then bread crumb mixture until evenly coated. Heat 1 tablespoon Olive Oil in 12-inch nonstick skillet 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. Evenly spread 1-1/2 cups Sauce in 13 x 9-inch baking dish; top with shrimp. Pour remaining sauce over shrimp, then top with mozzarella. Bake 7 minutes or until cheese is melted and sauce is bubbling.
Time 30m Yield X Number Of Ingredients 9 Steps:
1 Preheat oven to 400°. Mix bread crumbs, Parmesan cheese, garlic powder and salt in shallow dish. Dip shrimp in eggs, then bread crumb mixture until evenly coated. 2 Heat 1 tablespoon olive oil in 12-inch nonstick skillet 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. 3 Evenly spread 1-1/2 cups sauce in 13 x 9-inch baking dish; top with shrimp. Pour remaining sauce over shrimp, then top with Mozzarella. Bake 7 minutes or until cheese is melted and sauce is bubbling.
Time 30m Yield 4 Number Of Ingredients 7 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch glass casserole dish with nonstick cooking spray. Combine bread crumbs, Parmesan cheese, parsley, and garlic powder in a large resealable plastic bag. Seal and shake to mix ingredients together. Add shrimp and shake to coat. Lay shrimp flat in the prepared baking dish. Sprinkle with any bread crumb mixture remaining in the bag. Drizzle melted butter over the top. Bake in the preheated oven until starting to crisp, 15 to 20 minutes. Switch to broil setting until topping is light brown, 2 to 3 minutes.
Time 35m Yield 2 Number Of Ingredients 13 Steps:
Bring a large pot of lightly salted water to a boil. Add penne and cook until al dente, 8 to 10 minutes; drain. Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the white wine, and simmer for 2 minutes. Stir in the red pepper flakes, butter, and asparagus; cook until the asparagus is just tender, about 3 minutes. Add the shrimp and lemon juice, continue cooking until the shrimp have turned pink and are no longer translucent in the center. Season to taste with salt and pepper. Toss the cooked penne pasta with the shrimp and asparagus mixture. Sprinkle with parsley and Parmesan cheese to garnish.
Time 10m Yield 6 servings. Number Of Ingredients 8 Steps:
For dressing, combine 1/4 cup oil, basil, vinegar, 1 tablespoon Parmesan cheese and sugar in a saucepan over low heat. Meanwhile, combine shrimp and remaining cheese. , In a large skillet, heat butter and remaining oil. Add shrimp; saute for 3-4 minutes or until shrimp turn pink. Drain on paper towels. Serve on lettuce; drizzle with warm dressing.
Time 50m Yield 4-6 serving(s) Number Of Ingredients 13 Steps:
Parmesan Grits:. Bring milk and broth to a boil. (WATCH THIS VERY CAREFULLY BECAUSE THE MILK WILL OVERFLOW IF IT GETS TOO HOT). Add grits and cook according to package directions. Remove from heat and stir in the cheese and the Tabasco. (If you prefer firmer grits: Add to the above 1 cup milk, and 2 large beaten eggs; then bake for at 350 for 30 minutes). Shrimp:. Heat large skillet until very hot, add olive oil. When oil is thoroughly heated, toss in shrimp to cover bottom of pan. Before stirring, season with salt and pepper (this will season shrimp in particular, but the rest of the dish as well). Stir until shrimp begin to turn pink all over (let pan return original hot temperature). Stir in minced garlic and mushrooms. Add lemon juice and wine, stir for 30 seconds or until everything is well coated. Toss in sliced scallions and stir for about 20 seconds. Serve over grits!
