Total Time
8mins
Prep 5 mins
Cook 3 mins

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.

Ingredients Nutrition

Directions

  1. Preheat oven to 400.
  2. 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.
  3. With machine running, add 1 cup of olive oil in a steady stream. Process until mixture is thick.
  4. 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.
  5. 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.
  6. 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!).
Most Helpful

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.

JackieOhNo! August 24, 2009

This is really easy and delicious! Made as directed, wouldn't change a thing. Thanks, Realtor by day, Chef by night! Made for ZWT5, Kitchen Witches.

mersaydees June 01, 2009