GARLIC PARMESAN ROASTED SHRIMP #EASYRECIPES #SHRIMP
Shrimp is a noteworthy nutrition type in our home. Both Jon Boy and Corey would eat it every day on the off chance that they could. For about fourteen days presently, no joking here, Corey has been requesting SHHHRIMP for supper. He even includes the extra "shhhhh" for accentuation to truly drive it home that he implies business. Why should I deny the multi year old his hankering? Seeing as how this is hands-down perhaps the least demanding supper to make, I happily satisfied his shrimpy wishes.
Ingredients:
- 4 tbs. EVOO
- 4 garlic cloves, minced or pressed
- 1/2 tsp. dried oregano
- 1/2 tsp. dried basil
- 1/2 tsp. Kosher salt
- 1/4 tps. freshly ground black pepper
- Zest of 1 lemon
- 2 pounds shrimp, peeled and deveined*
- 1/2 cup grated Parmesan
- 2 tbs. chopped flat Italian parsley, for garnish
Directions:
- Combine olive oil, garlic, seasonings, and lemon zest in a large glass or plastic bowl. Add in shrimp and toss to coat. Cover with plastic wrap and marinate in the fridge for 1-3 hours.
- Preheat oven to 400.
- Toss shrimp with the Parmesan in the bowl. Pour onto a 13×9 Pyrex dish or a large baking sheet. Roast at 400 for about 8 minutes, or until shrimp are pink, firm, and cooked through.
- Garnish with another drizzle of EVOO and parsley.
- We buy the frozen kind and thaw them overnight in the fridge.
For more detail :http://bit.ly/2ZLJh7c
