Shrimp Dijon Chef Jennifer's Style

By BlueSchmoo

Ingredients

• 2 pounds (21-25 count) Peeled and de-veined Shrimp
• 5-6 Cloves garlic chopped
• 2 sticks butter
• 1 cup white wine dry (I prefer a Chenin- Blanc)
• 1/4 cup fresh Parsley chopped
• 1 Lemon juiced
• Black pepper to taste
• 1 3/4 cups bread crumbs

Details

Servings 6

Preparation

Step 1

1. Wash and peel and de-vein shrimp. Pat dry and place in 10 inch baking pan.

2. In a sauce pot; add garlic, butter, wine, parsley, lemon, and pepper. Bring to one quick boil. Reduce and simmer for 5 minutes.

3. Remove from heat and add breadcrumbs. Mix.

4. Place crumb mixture on top of shrimp.

5. Place in the NuWave on the 1 inch rack for 20 minutes on power level high.

Tips
21-25 count means there 21 to 25 shrimp per pound.

Save time by buying already peeled and de-veined shrimp.

I was taught to cook with my senses, if you open up the garlic bulb and it smells very strong cut back, the same goes for onions.

Check for salt and if you feel you need add. I use salted butter when I cook. Unsalted to bake.

You can use any oven safe dish in the NuWave.

Asparagus is great with this dish.