This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Shrimp Parmesan
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- #93706
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 pound medium shrimp, peeled and deveined
1/2 cup flour
1 egg, beaten
2 cups seasoned bread crumbs
olive oil
2 cups tomato sauce
6 ounces Mozzarella cheese, shredded
Parmesan cheese, grated
directions
Preheat the oven to 350 degrees F.
Place the flour in a shallow dish. Place the beaten egg in another dish. Place the bread crumbs in a third dish.
Heat a little oil in a large skillet over medium-high heat.
Evenly coat the bottom of a baking dish with some of the tomato sauce.
Dredge the shrimp in the flour, then dip in the egg, letting any excess drip off. Then dip in the bread crumbs.
Quickly fry the shrimp (just a few seconds to brown the bread crumbs) then remove and place in the baking dish. Top the shrimp with the remaining tomato sauce. Evenly top with the shredded mozzarella.
Cover the baking dish with foil and place in the oven. Cook for 10-15 minutes or until the cheese has melted. Serve the shrimp with the sauce and top with Parmesan cheese if desired.
nutrition data
588 calories, 16 grams fat, 65 grams carbohydrates, 45 grams protein per serving.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
October 27, 2013
15 minutes was too long for the shrimp. Turn the oven to 375 and cook for 8-10 minutes. That will keep the shrimp from overcooking but get the cheese to melt.