Baked Garlic Shrimp

I LOVE seafood and so does my family!  When I came across this recipe, I just KNEW I had to make up a batch (ok ok, a double batch) and give it a whirl!  It was SO easy and delicious!  I used frozen shrimp (thawed) to save some moola, but feel free to use fresh if it's available in your neighborhood!  Tip: remove tails before making this up - it makes inhaling eating the shrimp so much easier!

Enjoy!

Baked Garlic Shrimp

1 lb Raw Shrimp, peeled and deveined
4 Cloves Garlic, minced
2 Tbsp White Wine
Salt and Pepper
4 Tbsp Butter, Melted
1/2 Cup Panko Bread Crumbs
2 Tbsp Fresh Italian Parsley, finely chopped

Preheat oven to 425 degrees.  In large bowl, mix together shrimp, garlic, and white wine.  Pour into baking dish and spread out evenly.  Season with salt and pepper.  In another both, use fork to mix together butter, bread crumbs, and parsley.  Sprinkle mixture evenly over the top of the shrimp.  Cook for approximately 15-18 minutes, until shrimp turn pink and opaque.

Parmesean Tilapia

I was looking for a new recipe to throw into our supper rotation.  I decide to give this one a try and it was a unanimous "yes" - the kids ate it so faster than we could put it on their plate!  :)

Enjoy!

Broiled Parmesan Tilapia

1/2 Cup Parmesan
1/4 Cup Butter, softened
3 Tbsp Mayonnaise
2 Tbsp Fresh Lemon Juice
1/4 Tsp Dried Basil
1/4 Tsp Ground Black Pepper
1/8 Tsp Onion Powder
1/8 Tsp Celery Salt
2 lbs Tilapia Fillets

Preheat oven/broiler.  Grease pan or line with foil.  In a small bowl, mix together cheese, butter, mayonnaise, and lemon juice.  Season the cheese mixture with basil, pepper, onion powder, and celery salt - mix well and set aside.  Arrange fillets in a single layer on pan - broil a few inches from the heat for 2-3 minutes.  Flip fillets and cook for a few more minutes.  Remove from oven, cover in cheese mixture and return to broiler for 2-3 minutes or until topping is browned.  Fish will flake easily with a fork - be careful not to over bake.  Serve immediately.

Shrimp Enchiladas

This is yet another no-fail recipe from MKC (My Kitchen Cafe)! These are SOOO yummy! I only used a pound of shrimp and then used red and yellow bell peppers with fabulous results! I think next time I might add some shredded crab meat!

Enjoy!


Shrimp Enchiladas

1/2 Cup Sweet Red Pepper, chopped
1/2 Cup Onion, minced
1/2 Cup Green Pepper, chopped
1/4 Cup Butter
1/2 Tsp Oregano
1/2 Tsp Salt
1/4 Tsp Garlic Powder
1/4 Tsp Cayenne Pepper
1/4 Tsp Black Pepper
3/4 Cup Whipping Cream
1 Tbsp Flour
3 Cups Monterey Jack Cheese, shredded (1/2 pepper jack cheese can be used too)
1/2 Cup Sour Cream
2 Tbsp Butter
1 1/2 lbs Shrimp, peeled and devained
1/2 Cup Onion, chopped
2 Cups Ripe Tomatoes, chopped
8 (9-inch) Flour Tortillas

Saute red pepper, onion, and green pepper in 1/4 cup butter until crisp-tender. Add oregano, salt, garlic powder, cayenne pepper, black pepper, cream, and flour - blend well. Continue cooking for 3 minutes or until slightly thickened. Add 1 1/2 cups cheese - stir until melted. Add sour cream - stir to blend and set aside.

In another skillet, melt 2 tbsp butter. Saute shrimp and 1/2 cup onion until shrimp are pink. Remove shrimp and chop - return to butter and onion. Add chopped tomatoes and 1/2 of the cheese sauce. Spoon 1/3 cup shrimp mixture into each tortilla. Sprinkle cheese on top of shrimp mixture. Roll up tightly and arrange seam side down in a 9x13" glass baking dish (I used stoneware without any problems). Spoon remaining cheese sauce over tortillas and sprinkle with remaining cheese.

Bake at 350 degrees for 30-35 minutes.