Recipe by Realtor by day, Chef by night
These shrimp are really zippy! They're pretty quick and easy, too. You can control the heat by reducing the chili sauce. When I make this for my little girl, I eliminate all but 1 tablespoon of the chili sauce and it's still great! She loves this dish and I'll bet you will, too! It serves 6 as an appetizer but only 2-3 as a main dish.
Top Review by JackieOhNo!
I loved this! It was fast, easy, and very flavorful. Not really spicy, but with a nice zing to hit. A really different way to prepare shrimp that pleases the palate. I made one large casserole (and I could have eaten the whole dish myself)! I will be making this again. Made for Everyday's a Holiday Tag Game.
- 1 egg
- 1 tablespoon Dijon mustard
- 1 tablespoon minced garlic (or more)
- 1⁄4 cup chili sauce
- 1 lemon, juice of
- salt and pepper
- granulated garlic powder
- 1 cup olive oil
- 2 tablespoons olive oil
- 18 large shrimp, cleaned and deveined
- 1⁄2 cup grated parmesan cheese
- 1 tablespoon finely chopped parsley (or 1 tsp dried)
Directions See How It's Made
- Preheat oven to 400.
- In the food processor with the metal blade, combine the egg, mustard, garlic, chili sauce and lemon juice. Process until smooth. Season with a little salt and pepper.
- With machine running, add 1 cup of olive oil in a steady stream. Process until mixture is thick.
- Heat remaining oil in skillet over medium- high heat. Season shrimp with salt, pepper and granulated garlic powder. Add shrimp to hot oil and sear for about 1 minute on each side.
- Place 3 shrimp on each of 6 scallop shells (or place all the shrimp in a casserole dish). Spoon a heaping tablespoon of the chili/oil mixture over the shrimp in each shell (or spoon over shrimp in casserole) and sprinkle with parmesan cheese, a tiny bit of paprika and parsley.
- Place shells on cookie sheet (casserole doesn't need one). Bake until the top is golden brown and bubbly, around 1 to 2 minutes for the shells and 3 to 4 minutes for the casserole. Sometimes this takes a little longer- just watch them and pull them out whern they brown. Don't over-cook them or your shrimp will be rubbery (YUCK!).