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butter flied shrimp parmesan


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  • 1 1/2 lbs large shrimp
  • 1 cup shredded parmesan
  • 1/4 cup italian bread crumbs
  • 2 tbsp unsalted butter
  • 3/4 cup of chopper red pepper
  • 1/2 cup thinly sliced green onions
  • 1 tbsp minced garlic
  • 1/8 tsp crushed red pepper
  • 1/3 cup minced fresh parsley
  • 6 tbsp milk



Step 1

peel shrimp, leaving the tail on. butterfly each shrimp by cutting ti along the outer curved edge almost all the way through. open the shrimp like a book and remove the dark vein. ina small bowl, toss the cheese with the bread crumbs and set aside.
in a large non stick skillet, melt the butter. add the bell pepper, green onions, garlic and red pepper flakes and cook 5 minutes or until soft. stir in the shrimp and saute for 5 minutes or just until the shrimpa re opaque. stir in the parsley.
ina small saucepan. bring the milk to a boil, then stir into the shrimp mixture. stir in the cheese mixture and cook until the cheese is melted. serve immediately.


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