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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 6 |
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Use crumb mixture as a crunchy topping on tilapia or flounder fillets. To butterfly shrimp, split each shrimp lengthwise down the middle of the back but do not cut all the way through. Ingredients:
2 cups (4 ounces) french's® original french fried onions |
4 teaspoons lemon juice |
3/4 teaspoon dried oregano |
3 garlic cloves, minced |
1-1/2 pounds uncooked jumbo shrimp, peeled and butterflied |
2 tablespoons butter, melted |
Directions:
1. Place onions in a resealable plastic bag. Seal bag and crush onions with hands or a rolling pin. Add lemon juice oregano and garlic; toss to combine.
2. Arrange shrimp in a greased baking dish. Spoon about 1 rounded teaspoon crumb mixture into each butterflied shrimp. Drizzle with butter. Bake, uncovered, at 400° for 12 minutes or until shrimp turn pink. Yield: 6 servings.
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