Baked Parmesan Shrimp

I've never really been a real shrimp fan until now. I did like the battered shrimp, found at the Chinese buffet, but really didn't like the texture of it any other way. When shrimp was on sale a few months ago, Hubby went crazy and bought 4 bags. His intent was to use it in Pad Tai, but after making it once, the shrimp never made a second appearance. So, when I did a freezer inventory and saw the 3 bags of shrimp sitting in there, I wanted to use them up.

Hubby mentioned this one, last month, when I was looking for meal ideas, for my weekly menu. OK, baked shrimp Parmesan..... um, how exactly do you make that?? After pestering him a few days, he finally wrote the recipe down for me and I gave it a try.

Another reason I never eat shrimp, is that I'm terrified of over cooking it!

I must say that Hubby is a genius! These were amazing. The salty nuttiness of the bread crumbs and cheese, went superbly with the sweet shrimp. And....

I didn't over cook them!

Even the kids loved them and each had about 5 of them. This is definitely something I'll be making again and again, when ever we have shrimp on hand.

Baked Parmesan Shrimp

1 lb of medium size shrimp, shelled and deveined
1/2 C seasoned bread crumbs
1/2 C Parmesan cheese
1 egg

In a bowl, beat egg with a touch of water. Set aside. Mix the bread crumbs and Parmesan in a shallow dish. Take shrimp, one at a time, and dredge in cheese mixture, then in egg, and once again in cheese mixture. Place on a rimmed baking sheet. Repeat with remaining shrimp. Bake in a 350 degree oven, for 15-20 minutes, until nice and golden brown.

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