The Realtor's Spicy Baked Shrimp |
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Prep Time: 5 Minutes Cook Time: 3 Minutes |
Ready In: 8 Minutes Servings: 3 |
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These shrimp are really zippy! They're pretty quick and easy, too. You can control the heat by reducing the chili sauce. When I make this for my little girl, I eliminate all but 1 tablespoon of the chili sauce and it's still great! She loves this dish and I'll bet you will, too! It serves 6 as an appetizer but only 2-3 as a main dish. Ingredients:
1 egg |
1 tablespoon dijon mustard |
1 tablespoon minced garlic (or more) |
1/4 cup chili sauce |
1 lemon, juice of |
salt and pepper |
granulated garlic powder |
1 cup olive oil |
2 tablespoons olive oil |
18 large shrimp, cleaned and deveined |
1/2 cup grated parmesan cheese |
paprika |
1 tablespoon finely chopped parsley (or 1 tsp dried) |
Directions:
1. Preheat oven to 400.
2. In the food processor with the metal blade, combine the egg, mustard, garlic, chili sauce and lemon juice. Process until smooth. Season with a little salt and pepper.
3. With machine running, add 1 cup of olive oil in a steady stream. Process until mixture is thick.
4. Heat remaining oil in skillet over medium- high heat. Season shrimp with salt, pepper and granulated garlic powder. Add shrimp to hot oil and sear for about 1 minute on each side.
5. Place 3 shrimp on each of 6 scallop shells (or place all the shrimp in a casserole dish). Spoon a heaping tablespoon of the chili/oil mixture over the shrimp in each shell (or spoon over shrimp in casserole) and sprinkle with parmesan cheese, a tiny bit of paprika and parsley.
6. Place shells on cookie sheet (casserole doesn't need one). Bake until the top is golden brown and bubbly, around 1 to 2 minutes for the shells and 3 to 4 minutes for the casserole. Sometimes this takes a little longer- just watch them and pull them out whern they brown. Don't over-cook them or your shrimp will be rubbery (YUCK!).
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