Saute garlic and orzo in butter 3-4 minutes until golden brown. Stir in water and half and half. Cover and let simmer 20 minutes, stirring occasionally. Stir in parmesan, shrimp and basil. Remove from heat, cover and let stand 5 minutes before serving. Reheats really well, and is even better the second day.
o coat all of the shrimp. Or, mix everything in a
Shell shrimp, leaving tails intact.
Remove back vein, flatten with rolling pin. (butterfly them).
Toss shrimp in Parmesan cheese. Heat butter and oil in pan, add shrimp, cook quickly on both side until light golden brown.
Do not overcook or shrimp will toughen.
Drain on paper towels immediately.
Serve with lettuce (I use romaine), cherry tomatoes and lemon wedges.
Top with Basil Dressing.
Basil Dressing: combine all ingredients, mix well.
salt to boiling.
Add shrimp & simmer 1 to 3 minutes
ish combine the breadcrumbs with Parmesan cheese, dried parsley, garlic powder
Preheat oven to 350\u00b0.
Arrange shrimp in an oiled casserole dish.
Drizzle the olive oil evenly over the shrimp.
Sprinkle bread crumbs over the shrimp.
Add salt and black and red pepper.
Chop garlic and parsley together, sprinkle over the shrimp.
Stir all together gently so shrimp is evenly coated with oil, crumbs, and seasoning.
Cover the dish and bake for 15 minutes.
Dot the shrimp with the butter.
Sprinkle the Parmesan cheese over the shrimp.
Bake uncovered for 5 minutes longer.
Soak shrimp in bowl with milk.
In a bowl put panko bread crumbs and another bowl put corn starch. Dredge the shrimp in the corn starch, then again in the milk and finally in the panko bread crumbs & set aside.
Heat a large skillet to 300 degrees F. Drop shrimp in and fry until golden brown. Remove from oil with a slotted spoon. Drain fried shrimp on paper towels lined plate.
In a large bowl combine fried shrimp with prepared sauce until evenly coated. Pile high on a bed of shredded cabbage and garnish with scallions.
eat to low and add shrimp and lemon juice, then fettuccine
but not browned.
Add shrimp, bay leaf, oregano, and basil
In a skillet, saute the onion and garlic in the olive oil just until they begin to soften. Stir in the shrimp, rosemary, paprika, salt and pepper to taste and white wine.
Cook the mixture for a few minutes. Stir in the tomato sauce and the parsley. Cook the mixture for about 5 minutes more or until shrimp are done.
Add the cheese and stir it until it is almost melted. Divide the mixture among 4 earthenware pots and top each serving with a spoonful of sour cream and some finely chopped parsley.
Serves 4.
Combine Parmesan cheese and flour.
Toss zucchini in mixture and place in shallow 2-quart casserole with lid.
Add chicken and toss.
Cover and microwave on High for 4 minutes or until chicken loses pinkness.
Saute eggplant slices in oil over high heat until browned slightly; drain on towels and set aside.
Combine tomatoes, seasonings and grated vegetables in a skillet.
Cover and simmer 15 minutes.
Remove bay leaf.
Add Parmesan cheese and sesame seed and blend well.
Place a layer of eggplant in oiled, shallow 2-quart dish.
Cover with 1/2 the tomato sauce, 1/2 the Mozzarella cheese.
Repeat layers and bake at 350\u00b0 for 30 minutes until cheese is melted and begins to brown.
Serve over cooked rice.
Mix bread crumbs, Parmesan cheese and paprika together in a shallow bowl.
In another shallow dish, beat egg with water.
Place potatoes and water in 2-quart casserole.
Cover and cook on High 10 to 12 minutes or until steaming. Drain. Add milk, salt, chives and butter.
Stir carefully, then stir in Parmesan cheese and sprinkle with paprika.
Cook, uncovered, on Medium 8 to 9 minutes or until tender.
Heat oven to 350\u00b0.
Coat 8-inch square glass baking dish with vegetable oil.
Cut eggplant into 1/2-inch slices.
Layer in prepared dish; top with tomatoes.
In a small bowl combine remaining ingredients except cheeses.
Spread over vegetables; sprinkle evenly with Mozzarella cheese and then Parmesan cheese. Bake 35 to 40 minutes or until deep golden brown.
Exchanges:
2 vegetables, 1/2 bread and 1 lean meat.
SAUCE: Combine the shrimp, celery, and green onion in
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
s cooking add your whole shrimp to the tomato sauce and
Prepare Tomato-Cheese Sauce (recipe is posted next). Cover with
ver the cheese.
place shrimp, skin side up evenly over