Are you looking for the perfect summer seafood recipe?
Well girl I got it right here!
This is actually a family recipe that was just tossed together.
Its so easy and taste delish.
Every time I make this I get tons of compliments.
This is Parmesan Shrimp
Get about a 1lb of shrimp.
Take the tails off.
Melt a whole stick of butter in a pan (WOWZA I know!)
Put the shrimpies on and flip them from side to side until both sides are pink.
Boil some rice.
Sprinkle some garlic powder or garlic salt in.
Flip the shrimpies again.
Add some more garlic.
Sprinkle some Parmesan cheese.
Add some more.
You will have this easy tasty dinner (and its pretty too)
It leaves this yummy buttery garlic cheesy sauce to put over the rice.
I pound of the shrimp will make about a meal for 2 people and maybe a little leftover.
I am telling you that this easy recipe will have your guests asking you for the recipe and its kinda a shame that its this easy because they probably think you took a lot longer preparing and making it.
Let me know if you want me to email you the recipe.
I'm kinda on a shrimp kick.
Maybe its because I live in Florida and its so hot out and perfect for all this seafood.
I searched Pinterest and am thinking about making these next....
Look how good right?!
They aren't too bad for ya (cant say that about my yummy recipe)
Here is this recipe.
3 tablespoons black peppercorns 3 quarts water 1 tablespoon salt 1 teaspoon ground red pepper 2 limes, quartered 1 pound medium shrimp, peeled and deveined 1/2 cup coarsely chopped fresh cilantro 1/4 cup fresh lime juice 1 tablespoon minced seeded jalapeño pepper 12 (6-inch) corn tortillas 3/4 cup chopped peeled tomato 1/2 cup reduced-fat sour cream 1/2 cup chopped green onions Preparation
Place the peppercorns on a double layer of cheesecloth. Gather edges of cheesecloth together, and tie securely. Combine cheesecloth bag, water, salt, red pepper, and lime quarters in a Dutch oven. Bring to a boil; cook 2 minutes. Add shrimp; cook 2 minutes or until done. Drain. Discard cheesecloth bag and lime quarters.
Combine shrimp, cilantro, lime juice, and jalapeño pepper, tossing well to coat. Heat tortillas according to package directions. Spoon 1/3 cup shrimp mixture into each tortilla; top each taco with 1 tablespoon tomato, 2 teaspoons sour cream, and 2 teaspoons onions.
Allen Smith, Cooking Light