Dinner Then Dessert by Sabrina Snyder

Author:Sabrina Snyder
Language: eng
Format: epub
Publisher: Harper Design
Published: 2021-07-10T00:00:00+00:00

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2 pounds/910 g (13–15 count) shrimp, peeled and deveined

4 tablespoons/55 g unsalted butter, melted

Grated zest of 1 lemon, plus 1 lemon, cut into wedges, for serving

4 cloves garlic, minced

½ cup/50 g grated Parmesan cheese

1½ cups/120 g panko (Japanese bread crumbs)

1 Preheat the oven to 400°F/205°C.

2 In a medium bowl, toss the shrimp with the melted butter.

3 In a second medium bowl, mix the lemon zest, garlic, Parmesan, and panko. Working with one shrimp at a time, press the shrimp into the panko mixture to coat evenly on both sides and transfer to a sheet pan.

4 Bake the shrimp for 12 to 15 minutes; they should be lightly browned and crispy.

5 Serve the lemon wedges alongside the shrimp.

SUBSTITUTIONS

Shrimp

4 (6-ounce/170 g) salmon fillets, skinless

2 boneless, skinless chicken breasts, butterflied (see Asparagus-Stuffed Chicken Breasts for instructions)

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