butter flied shrimp parmesan
- 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
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.