Shrimp Palermo

Name: Shrimp Palermo
Ingredients: 5 plum tomatoes, cut into 1/4-inch slices; 1 (12 ounce) jar roasted red peppers, drained and chopped; 12 cup Italian vinaigrette dressing; 1 14 lbs unpeeled large raw shrimp; 12 cup baking mix; 1 tablespoon salt-free cajun seasoning; 3 tablespoons butter, divided; 2 cups shredded provolone cheese; fresh parsley

9 ingredients

11 steps

Ingredients

5 plum tomatoes, cut into 1/4-inch slices
1 (12 ounce) jar roasted red peppers, drained and chopped
12 cup Italian vinaigrette dressing
1 14 lbs unpeeled large raw shrimp
12 cup baking mix
1 tablespoon salt-free cajun seasoning
3 tablespoons butter, divided
2 cups shredded provolone cheese
fresh parsley

Directions

1

Combine first 3 ingredients; spoon evenly into 4 (1 1/2-cup) lightly greased individual baking dishes.
2

Set aside.
3

Peel shrimp, and devein, if desired.
4

Combine baking mix and Cajun seasoning.
5

Dredge shrimp in mixture.
6

Melt 1 1/2 tablespoons butter in a large nonstick skillet over medium heat; add half of shrimp, and cook, stirring constantly, 3 to 5 minutes or just until shrimp turn pink.
7

Repeat with remaining 1 1/2 tablespoons butter and shrimp.
8

Spoon shrimp evenly over tomato mixture.
9

Sprinkle evenly with cheese.
10

Broil 5 inches from heat 3 minutes or until cheese is melted and lightly browned.
11

Garnish, if desired.