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Baked Shrimp with Meyer Lemon Gremolata

louisianacookin.com
serves 4
​
Ingredients
  • ⅓ cup finely chopped parsley
  • 2 teaspoons Meyer lemon zest
  • 5½ teaspoons Meyer lemon juice, divided
  • ½ teaspoon minced garlic
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons olive oil
  • 1 pound peeled and deveined jumbo fresh shrimp
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  • 1 teaspoon Creole seasoning
  • ½ teaspoon kosher salt
  • ¼ teaspoon crushed red pepper
Picture
Preparation
  1. Preheat oven to 400°. Lightly spray 4 ramekins with cooking spray.
  2. In a small bowl, combine parsley, zest, 1 teaspoon lemon juice, and garlic.
  3. In a large bowl, whisk together melted butter and oil. Add shrimp, tossing to coat. Transfer to prepared ramekins. In a small bowl, combine cheese, Creole seasoning, salt, and red pepper. Sprinkle shrimp with cheese mixture.
  4. Bake until shrimp are pink and firm, 6 to 8 minutes. Drizzle shrimp with remaining 4½ teaspoons lemon juice. Sprinkle with parsley mixture. Serve immediately.


Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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