Okay, I think I have established on this blog, I am lazy!
Yes, I love to cook but IF I can find a quicker but still amazing way to do it, I will take it.. This is my when-I-come-home-late-and-am-too-tired-to-cook-dish, well this is an improvement on that dish! It has become a families favorite. We all love the crunchy, cheesy topping and I love how simply fast it is. Actually Chloe is the one who makes it most of the time.
I buy shrimp in big bags, divvy it up and freeze. On crazy days in the morning I pull out a bag of frozen shrimp, put rice and broth in the rice cooker and toss together the dry portion of this dish. I come home turn on the oven and rice cooker then when the oven is hot I finish off the shrimp dish. This gives me time to go out in my garden pick some fresh lettuce and chive blooms. To make a quick vinaigrette just I thin down some homemade aioli with a bit more oil. (Which is soo fast and easy because of my blenderstick. I keep a batch of alioli always on-hand). Now this is my kind of fast food !!!!!
Parmesan-Crusted Baked Shrimp
1 pound shrimp, shelled and if frozen defrosted
⅟₈ cup olive oil.
1 ½ cups dried breadcrumbs, I like panko
¾ cup grated Parmesan cheese
1 tsp. salt, pepper and dried, granulated garlic
¼ cup butter, ½ stick, melted
Pre-heat oven 350◦F
Toss shrimp in oil and arrange shrimp in a wide baking pan, big enough to not crowd each other. In a bowl toss together crumbs, cheese, salt, pepper and garlic. When the oven is hot mix crumbs with melted butter (do not do this ahead of time or the crumbs will become mushy). If not all crumbs are coated, add a bit more melted butter. Sprinkle buttered crumbs over shrimp and bake 25 minutes.