Crunchy Topped Prawn Asparagus Bake Food

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ROASTED ASPARAGUS WITH CRUNCHY PARMESAN TOPPING



Roasted Asparagus With Crunchy Parmesan Topping image

This comforting gratin is ready in less than 30 minutes. Feel free to use the thin asparagus, as noted in the recipe, or use thick asparagus, trimmed and peeled, as in the video. Or, just use the Parmesan breadcrumb topping on another favorite vegetable. It's a welcome and perfectly crisp addition to just about any meat or vegetable.

Provided by Mark Bittman

Categories     easy, quick, weekday, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 5

1 thick slice good bread
1 small chunk Parmigiano-Reggiano, about 1 ounce
1 1/2 pounds thin asparagus, more or less
3 tablespoons butter, extra virgin olive oil, or a combination
Salt and freshly ground black pepper

Steps:

  • Heat oven to 500 degrees; while it heats, put bread in, and check frequently until it is lightly toasted and dry. Coarsely grind or grate bread and cheese together (a small food processor is best), and keep crumbs larger than commercial bread crumbs.
  • Rinse asparagus, and break off woody bottoms. Lay stalks in a baking dish that will hold them in two or three layers. Toss with bits of butter or the oil, sprinkle with salt and pepper, and place in oven.
  • Roast 5 minutes, then shake dish to redistribute butter or oil. Roast 5 minutes more, then test for doneness by piercing a spear with point of a sharp knife; it should slide in but meet a little resistance. (Up to this point, the recipe can be made as much as two hours before serving; just leave asparagus at room temperature).
  • Turn on broiler and place rack as close as possible to heating element. Top asparagus with cheese-crumb mixture and run under broiler to brown, a minute or two. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 186, UnsaturatedFat 10 grams, Carbohydrate 11 grams, Fat 13 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 462 milligrams, Sugar 4 grams, TransFat 0 grams

PRAWN & VEGETABLE BAKE



Prawn & Vegetable Bake image

I like the recipe because it is really very simple and can be varied to suit what you have in the store cupboard and/or freezer. It is my own creation in response to my wife asking 'can we have something different?' when our resources were somewhat depleted. She was immediately taken with it and I now have to make it at least once a week, which is why I have found lots of ways to vary it! I must admit that I was very pleased with my first version and it is now one of my favourite dishes.

Provided by HowardDel8841

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

8 ounces steamed cauliflower florets
10 ounces steamed broccoli florets
8 ounces steamed diagonally sliced carrots (The vegetables should be only just cooked and retain a crunch because they will be cooked again in t)
10 ounces peeled prawns, defrosted
2 ounces flour (plain or s.f)
2 ounces unsalted butter
1 pint whole milk (NOT semi-skimmed)
8 ounces roulade soft cream cheese
1 pinch cayenne pepper
3 ounces fresh white breadcrumbs
3 ounces finely grated cheddar cheese
3 tablespoons chopped fresh chives

Steps:

  • preheat the oven to 180C/350F/GM4.
  • Take an oval ceramic or ovenproof glass baking dish (9"x13" approx).
  • Arrange the cauliflower and broccoli florets in the dish so that there is an attractive balance of colour.
  • Next arrange the carrot slices between the cauli and broccoli, again ensuring an attractive balance of colour.
  • Now scatter the prawns evenly over the whole dish.
  • Set aside.
  • Melt the butter in a medium sized saucepan and then stir in the flour, using a wooden spoon.
  • Cook for two minutes, stirring all the time.
  • Now start to add the milk a little at a time, stirring all the time.
  • As the mixture thickens add more milk and keep stirring.
  • As the sauce thickens you might like to change to a whisk since this will ensure a smoother sauce.
  • When all the milk has been absorbed into the sauce, add the Roulade soft cheese and half the chives.
  • Season with a little cayenne pepper.
  • Stir and cook for two minutes before spooning carefully over the contents of the dish.
  • Mix the breadcrumbs and the grated Cheddar cheese.
  • Scatter evenly over the dish and bake in the oven for 25/30 minutes until the top is golden brown.
  • Scatter the remaining chives over the dish before serving.
  • Serve with steamed baby new potatoes, preferably Jersey Royals, if desired although this dish is sufficiently filling to stand alone.
  • You do not need to be too strict about the quantities of vegetables so long as you fill the dish.
  • BE SURE THAT YOU DO NOT OVERSTEAM THE VEGETABLES IN THE FIRST PLACE!
  • They must retain a crunch.
  • Be sure to refresh them in cold running water as soon as they are removed from the steamer.
  • This not only stops further cooking but also helps to retain the vibrant colours which make the dish attractive to the eye.
  • This dish is very versatile and is easily adapted to a vegetarian dish- simply leave out the prawns!
  • I also like to use wafers of thinly sliced ham as an alternative to prawns and I tend to add a little garlic to the cheese sauce because I like it!
  • 'Roulade'is a garlic and herb flavoured cream cheese and any similarly flavoured cream cheese may be substituted.

Nutrition Facts : Calories 674.8, Fat 44.1, SaturatedFat 25.4, Cholesterol 216.8, Sodium 956, Carbohydrate 43.1, Fiber 3.7, Sugar 12.9, Protein 29.4

BAKED ASPARAGUS



Baked Asparagus image

Serve this Baked Asparagus recipe as a simple side dish. All it takes is olive oil, salt, pepper and the heat of your oven.

Provided by Food Network

Categories     side-dish

Time 25m

Yield 8 servings

Number Of Ingredients 3

2 bunches asparagus, washed
1 to 2 tablespoons olive oil
Coarse grained salt and cracked black pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Place asparagus in a large plastic bag. Drizzle half the olive oil over the asparagus, seal the bag and shake until asparagus is coated evenly with the olive oil. If necessary, add only enough of the remaining olive oil to coat the asparagus. Place the asparagus in a single layer on a cookie sheet, season with salt and pepper. Bake until tender or crunchy depending upon your preference, about 12 to 20 minutes.
  • Tips: (Shortcut chef) Toss asparagus with oil, salt and pepper as directed below and store in refrigerator until you're ready to bake it off. Get into the habit of spending 5 to 15 minutes prepping tonight or tomorrow's dinner during the day and you will be eating in more than out. The weight will come off quicker with home cooked healthful meals and you know it.
  • Tip: From mom's lips to your ears: You forgot to tell them to snap off the woody bottoms. Tell em to hold asparagus, one at a time, in their hands near the cut end and snap it like kindling. Mother Nature saw to it that the asparagus breaks in just the right spot, save the ends for stock.
  • Morph: Serve one other simple veggie side and a piece of oven baked fish such as salmon and dinner is all done. Cook off extra asparagus and throw it into a frittata, polenta, or pasta later in the week.
  • If the Queen's coming for dinner, toss cooked asparagus with fresh lemon, plate and garnish with thin curls of Parmesan.
  • Tip: Asparagus starts losing its sweetness the minute it's cut, therefore, as always, look for the freshest stalks possible. Skins should be smooth and bright colored with tightly formed heads.

CRUNCHY TOPPED PRAWN & ASPARAGUS BAKE



Crunchy Topped Prawn & Asparagus Bake image

This recipe is from the *Best Seafood Recipes* of the Australian Women's Weekly cookbook series, is an easy make-ahead fix & makes a great 1-dish meal when paired w/a mixed green salad. Per the intro, "This dish can be made several hrs ahead. Keep covered in the refrigerator & bake just b4 required." *Enjoy*

Provided by twissis

Categories     One Dish Meal

Time 42m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb fresh asparagus (May sub canned & amend prep accordingly)
3 tablespoons butter
2 sticks celery (chopped)
1 medium red bell pepper (chopped)
1 lb prawns (uncooked, shelled & chopped)
2 tablespoons flour
1 1/4 cups milk
1 cup cheddar cheese (grated)
1 1/2 cups white breadcrumbs (stale)
5 tablespoons butter (melted)

Steps:

  • Preheat oven to 375°F.
  • Cook asparagus till crisp-tender, cut into 1-in pieces & set aside.
  • Melt 1st butter amt in med saucepan. Add garlic, celery, bell pepper & prawns. Stir constantly over med-heat for about 3 min or till prawns are tender.
  • Add flour, stir for 1 min & remove from heat.
  • Gradually stir in milk & return to heat, stirring constantly for 3 min or till mixture boils & thickens.
  • Remove from heat & stir in asparagus + half the cheese. Spoon mixture into shallow oven-proof dish.
  • Combine remaining cheese, breadcrumbs & 2nd butter amt in bowl & sprinkle evenly over the prawn mixture.
  • Bake for about 20 min or till golden brown. Allow to cool slightly & serve.

Nutrition Facts : Calories 541.1, Fat 37.2, SaturatedFat 22.6, Cholesterol 244.3, Sodium 1163.2, Carbohydrate 23.3, Fiber 3.8, Sugar 4.7, Protein 29.8

ASPARAGUS FISH BAKE



Asparagus Fish Bake image

Found in the magazine Cooking for Two Spring 2006. Another simple and delicious recipe. I am writing as posted but I generally mince some garlic and a few red pepper flakes (for some zing) and add to the onion when sauting in butter. I also season the fish with a little Old Bay Seasoning and use panko crumbs for the saltines.

Provided by mama smurf

Categories     Weeknight

Time 35m

Yield 2 serving(s)

Number Of Ingredients 11

6 medium fresh asparagus spears, trimmed and cut into 1-inch pieces
3/4 lb cod, haddock or 3/4 lb orange roughy fillet
1/3 cup chopped onion
2 tablespoons butter, divided
1 tablespoon flour
1/8 salt
1 dash pepper
3/4 cup 2% milk
1/3 cup shredded cheddar cheese
1/4 cup crushed saltine (about 7 crackers)
1/8 teaspoon dried parsley flakes

Steps:

  • Place the asparagus in a small saucepan and cover with water. Bring to boil;cook for 1-2 minutes. Drain and place in a 1-qt. baking dish coated with nonstick cooking spray. Top with fish; set aside.
  • In a small saucepan, saute onion in 1 tablespoon butter until tender. Stir in the flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat, stir in cheese until melted. Pour over fish.
  • Melt remaining butter; stir in crackers and parsley. Sprinkle over cheese sauce. Bake , uncovered, at 350 degrees for 20-25 minutes or until crumbs are golden brown and the fish flakes easily with a fork.

BAKED ASPARAGUS WITH CHEESY ONION TOPPING



Baked Asparagus with Cheesy Onion Topping image

I never liked asparagus growing up until I tried this baked asparagus recipe that my aunt made. Now I eat it almost every week. Highly recommend this recipe for kids who are fussy about eating asparagus or vegetables. If you like asparagus, you will love this! Super easy to make.

Provided by corvettecruzer

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 40m

Yield 4

Number Of Ingredients 5

cooking spray
1 bunch fresh asparagus
2 tablespoons olive oil, or to taste
½ (1 ounce) package dry onion soup mix
½ cup shredded mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a large baking sheet with cooking spray.
  • Snip the white ends off of the asparagus so that all of the stalks are roughly the same length. Lay the stalks on a baking sheet so that they are all touching.
  • Drizzle asparagus stalks with olive oil. Shake the onion soup mix packet to mix up any settled ingredients; sprinkle over asparagus.
  • Bake in the preheated oven until softened and lightly browned, 25 to 35 minutes.
  • Remove from oven; sprinkle mozzarella cheese on top of the asparagus. Continue baking until cheese is melted and starting to brown, about 5 minutes more.

Nutrition Facts : Calories 92.3 calories, Carbohydrate 6.6 g, Fat 7 g, Fiber 2.5 g, Protein 2.7 g, SaturatedFat 1 g, Sodium 311.6 mg, Sugar 2.2 g

TUNA & ASPARAGUS BAKE



Tuna & Asparagus Bake image

Make and share this Tuna & Asparagus Bake recipe from Food.com.

Provided by SodaHub

Categories     < 60 Mins

Time 1h

Yield 4 , 4 serving(s)

Number Of Ingredients 5

1 large can tuna, drained
340 g drained asparagus spears
2 cups grated cheese
1/2 cup cream
3 eggs

Steps:

  • Preheat oven to 180 degrees.
  • Place drained tuna in square casserole, spread asparagus spears over tuna.
  • Beat eggs add cheese and cream, mix together and pour over tuna and asparagus.
  • cook for 45minutes until top a golden brown -- .

Nutrition Facts : Calories 346.6, Fat 26.8, SaturatedFat 15.7, Cholesterol 208.8, Sodium 621.1, Carbohydrate 9.3, Fiber 1.7, Sugar 1.3, Protein 18.5

OVEN-ROASTED ASPARAGUS



Oven-Roasted Asparagus image

Salty and savory, the roasting method kills the natural bitterness of asparagus. Try it next to grilled fish or lamb.

Provided by swedishmilk

Categories     Side Dish     Vegetables     Asparagus     Baked

Yield 4

Number Of Ingredients 7

1 bunch thin asparagus spears, trimmed
3 tablespoons olive oil
1 ½ tablespoons grated Parmesan cheese
1 clove garlic, minced
1 teaspoon sea salt
½ teaspoon ground black pepper
1 tablespoon lemon juice

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C).
  • Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
  • Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

Nutrition Facts : Calories 123 calories, Carbohydrate 5.2 g, Cholesterol 1.7 mg, Fat 10.8 g, Fiber 2.4 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 471.4 mg, Sugar 2.2 g

BAKED SHRIMP AND ASPARAGUS



Baked Shrimp and Asparagus image

I invented this casserole when I needed to serve 30 co-workers for a holiday party. I knew it was a hit when people asked for the recipe. Now I make it frequently for guests because it tastes special, yet it's fast to fix.-Jane Rhodes, Silverdale, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4-6 servings.

Number Of Ingredients 7

1 package (12 ounces) frozen cut asparagus
1 pound uncooked medium shrimp, peeled and deveined
1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted
1 tablespoon butter, melted
1 teaspoon soy sauce
1/2 cup salad croutons, optional
Hot cooked rice

Steps:

  • In a large bowl, combine the first five ingredients. Spoon into a greased 8-in. square baking dish. , Bake, uncovered, at 425° for 20 minutes or until shrimp turn pink. Top with croutons if desired; bake 5 minutes longer. Serve with rice.

Nutrition Facts : Calories 124 calories, Fat 5g fat (3g saturated fat), Cholesterol 124mg cholesterol, Sodium 598mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 15g protein.

SUPERFAST ASPARAGUS



Superfast Asparagus image

Roast asparagus is a 15-minute side dish (and YUM).

Provided by MSLILLY

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 15m

Yield 3

Number Of Ingredients 2

1 pound asparagus
1 teaspoon Cajun seasoning

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Snap the asparagus at the tender part of the stalk. Arrange spears in one layer on a baking sheet. Spray lightly with nonstick spray; sprinkle with the Cajun seasoning.
  • Bake in the preheated oven until tender, about 10 minutes.

Nutrition Facts : Calories 32.4 calories, Carbohydrate 6.3 g, Fat 0.2 g, Fiber 3.2 g, Protein 3.4 g, SaturatedFat 0.1 g, Sodium 161 mg, Sugar 2.8 g

PENZEY'S HAM AND ASPARAGUS BAKE



Penzey's Ham and Asparagus Bake image

This just came in Penzey's Spring '08 catalog. We tried this and it was really yummy! I added the 1 more cup of asparagus and you could use Egg Beaters to reduce the cholesterol. I adjusted the seasonings just a bit.

Provided by WI Cheesehead

Categories     Breakfast

Time 50m

Yield 12 serving(s)

Number Of Ingredients 14

2 cups cooked ham, chopped into 1/2-inch pieces
1/2 cup green onion, chopped
2 -3 cups fresh asparagus, cut into 1/2 to 1 inch pieces
2 tablespoons butter
8 eggs
2 cups skim milk
1/2 cup flour
1/4 cup parmesan cheese, grated
1/2 teaspoon salt
1/2-3/4 teaspoon dried thyme
1/2-3/4 teaspoon cracked rosemary
1/2 teaspoon granulated garlic or 1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2-1 cup cheddar cheese, shredded

Steps:

  • Preheat oven to 425°F Lightly grease a 9x13-inch baking pan.
  • Melt butter in frying pan over medium heat; add the asparagus and green onions and saute until tender, about 8 minutes, stirring frequently.
  • If you like, add the ham to saute for the last 2 minutes.
  • When they vegetables are tender, add them to the baking pan along with the ham.
  • In a large bowl, beat together the eggs, milk mixed with flour, Parmesan cheese, salt, thyme, rosemary, garlic and pepper.
  • Beat until smooth and pour over the ham mixture.
  • Bake, uncovered, for 30 minutes or until a knife inserted in the center comes out clean.
  • Sprinkle with cheddar cheese. Bake an additional 3-5 minutes until the cheese is melted.
  • Let set a few minutes before cutting and serving.

Nutrition Facts : Calories 196.5, Fat 11.4, SaturatedFat 5.2, Cholesterol 157.8, Sodium 261.3, Carbohydrate 8, Fiber 0.8, Sugar 0.7, Protein 15

SHEET-PAN CHIPOTLE-LIME SHRIMP BAKE



Sheet-Pan Chipotle-Lime Shrimp Bake image

I like to make this seafood dinner for company because it tastes amazing, but takes very little effort to throw together. Use asparagus, Broccolini or a mix of the two. It's all about what's available for a decent price. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 10

1-1/2 pounds baby red potatoes, cut into 3/4-inch cubes
1 tablespoon extra virgin olive oil
3/4 teaspoon sea salt, divided
3 medium limes
1/4 cup unsalted butter, melted
1 teaspoon ground chipotle pepper
1/2 pound fresh asparagus, trimmed
1/2 pound Broccolini or broccoli, cut into small florets
1 pound uncooked shrimp (16-20 per pound), peeled and deveined
2 tablespoons minced fresh cilantro

Steps:

  • Preheat oven to 400°. Place potatoes in a greased 15x10x1-in. baking pan; drizzle with olive oil. Sprinkle with 1/4 teaspoon sea salt; stir to combine. Bake for 30 minutes. Meanwhile, squeeze 1/3 cup juice from limes, reserving fruit. Combine the lime juice, melted butter, chipotle and remaining sea salt., Remove pan from the oven; stir potatoes. Arrange asparagus, Broccolini, shrimp and reserved limes on top of potatoes. Pour lime juice mixture over vegetables and shrimp., Bake until shrimp turn pink and vegetables are tender, about 10 minutes longer. Sprinkle with minced fresh cilantro.

Nutrition Facts : Calories 394 calories, Fat 17g fat (8g saturated fat), Cholesterol 168mg cholesterol, Sodium 535mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 6g fiber), Protein 25g protein.

CRUNCHY CHILI LIME SHRIMP



Crunchy Chili Lime Shrimp image

Easy, quick and family friendly, this chili lime shrimp recipe is dairy free and comes together in about 30 minutes. The secret is the bright, flavor-packed sauce. Serve over greens, store-bought slaw or cauliflower rice. -Julie Peterson Crofton, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 14

2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
4 garlic cloves, minced
1 teaspoon paprika
1 teaspoon ground ancho chile pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium lime
1 cup crushed tortilla chips
1/4 cup chopped fresh cilantro
1/4 cup olive oil
1 cup cherry tomatoes, halved
1 medium ripe avocado, peeled and cubed
Optional: Additional lime wedges and cilantro

Steps:

  • Preheat oven to 425°. Place the first 7 ingredients in a greased 15x10x1-in. pan. Finely grate zest from lime. Cut lime crosswise in half; squeeze juice. Add zest and juice to shrimp mixture; toss to coat., In a small bowl, combine crushed chips, cilantro and oil; sprinkle over shrimp mixture. Bake until shrimp turn pink, 12-15 minutes. Top with tomatoes and avocado. If desired, serve with additional lime wedges and cilantro.

Nutrition Facts : Calories 230 calories, Fat 13g fat (2g saturated fat), Cholesterol 138mg cholesterol, Sodium 315mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges

SHEET PAN LEMON BUTTER GARLIC SHRIMP WITH ASPARAGUS



Sheet Pan Lemon Butter Garlic Shrimp with Asparagus image

Have dinner ready in less than 30 minutes with this quick and easy one-pan roasted lemon butter shrimp and asparagus seasoned with garlic.

Provided by Fioa

Categories     Seafood     Shellfish     Shrimp

Time 22m

Yield 4

Number Of Ingredients 10

cooking spray
1 pound fresh asparagus, trimmed
2 tablespoons olive oil, divided
4 cloves garlic, minced
salt, divided
1 pinch ground black pepper, divided
1 ½ pounds uncooked medium shrimp, peeled and deveined
1 teaspoon paprika
3 tablespoons butter, cubed
3 tablespoons lemon juice

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a rimmed 9x12-inch baking pan with parchment paper and grease with cooking spray.
  • Place asparagus on the prepared baking pan and drizzle with 1 tablespoon olive oil. Sprinkle with garlic, 1 teaspoon salt, and 1/2 teaspoon pepper; toss until well coated. Arrange asparagus in a single layer.
  • Bake in the preheated oven until slightly tender, about 6 minutes.
  • Remove from oven and place shrimp on one side of the pan. Drizzle with remaining 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and smoked paprika; toss until well coated. Place shrimp in a single layer next to the asparagus. Top asparagus and shrimp with cubed butter.
  • Roast in the preheated oven until shrimp is opaque, about 6 minutes.
  • Remove pan from oven and drizzle with lemon juice.

Nutrition Facts : Calories 300.3 calories, Carbohydrate 6.9 g, Cholesterol 281.8 mg, Fat 17.1 g, Fiber 2.7 g, Protein 30.7 g, SaturatedFat 6.8 g, Sodium 1524.8 mg, Sugar 2.4 g

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From cookwithmands.com


25+ HIGH-PROTEIN SHRIMP DINNER RECIPES - EATINGWELL
View Recipe. this link opens in a new tab. Shrimp, spinach and garlic brown and cook quickly for a simple one-pot weeknight dinner. A fast pan sauce gets life from zesty lemon juice, warm crushed red pepper and herby parsley. Serve with a slice of whole-wheat baguette to swipe up every last drop of sauce. 7 of 26.
From eatingwell.com


CRUNCHY CRISP TOPPING - RECIPE - FINECOOKING
Cornmeal topping variation . Cornmeal adds some unexpected crunch but makes the topping a bit less crumbly. Add 1/4 cup cornmeal to the master recipe. Nut topping variation . After rubbing in the butter, add 1/3 cup chopped walnuts, pecans, or …
From finecooking.com


CHICKEN WITH CRUNCHY SALSA TOPPING - SAFEWAY
Step 1 Preheat oven to 375°F (190°C). In a bowl, mix together breadcrumbs, salsa, cheese, herbs, oil and pepper. Step 2 Lightly pat breadcrumb mixture onto chicken and bake on a parchment paper-lined baking sheet until chicken is cooked through, about 20 to 25 min.
From safeway.ca


20+ DINNER RECIPES WITH PANKO BREADCRUMBS - EATINGWELL
This easy baked shrimp dish is crispy, lemony, garlicky, buttery and simply delicious! Toasting the panko before topping the shrimp makes for a super-crispy topping. Serve these flavorful shrimp with over angel-hair pasta and add a green salad or a side of vegetables for a quick dinner that's simple enough for weeknights but fancy enough to ...
From eatingwell.com


BAKED AND ROASTED ASPARAGUS RECIPES - EATINGWELL
In this garlic-Parmesan-crusted asparagus recipe, we combine Parmesan cheese, whole-wheat panko breadcrumbs and walnuts for a crispy topping that's baked over asparagus. Roasting the asparagus spears in a hot oven keeps them tender-crisp in this quick side dish! By Sarah Epperson. 5565764.jpg.
From eatingwell.com


20+ PANKO-CRUSTED VEGETABLE RECIPES - EATINGWELL
21 Panko-Crusted Recipes That Will Make You Want to Eat Your Veggies. It's easy and delicious to eat your vegetables with these healthy side dishes. These vegetable recipes use panko breadcrumbs to create a crispy and crunchy bite. Recipes like Panko-Crusted Asparagus Spears and Crispy Parmesan Mushroom Fries with Ranch Sauce are flavorful …
From eatingwell.com


CHORIZO, PEPPER & PRAWN BAKE | JAMIE OLIVER RECIPES
Add the prawns to the chorizo mixture, finely grate in all the lemon zest, squeeze in the juice of 1 lemon, then mix together. When the time’s up on the rice, remove the pan, uncover, and sprinkle over the chorizo mixture, gently poking the prawns into the rice. Return to the oven for a final 5 minutes, or until the prawns are cooked through. Drizzle over 1 tablespoon of extra virgin olive ...
From jamieoliver.com


BAKED ASPARAGUS WITH PARMESAN - CARLSBAD CRAVINGS
Parmesan Baked Asparagus boasts all the nutty, caramelized flavors of roasted asparagus plus the nutty, salty goodness of Parmesan and tantalizing buttery, crispy panko! You are going to want to make this easy, addictive dinner side your entire meal! This Baked Asparagus recipe takes just minutes of prep or it can be prepped ahead of time and just popped in the oven …
From carlsbadcravings.com


SHRIMP AND ASPARAGUS SHEET PAN MEAL - THE COOKIE ROOKIE®
How to make this Shrimp and Asparagus recipe. Be sure to scroll to the bottom for the full recipe. Cook the asparagus – Drizzle with olive oil and season, place on a sheet pan and bake for 10 mins. Cook the shrimp – as the asparagus is baking, season the shrimp and add it one side of the sheet pan, with the asparagus. Roast for 10 mins.
From thecookierookie.com


BAKED ASPARAGUS CHEESE RECIPE - GREAT BRITISH CHEFS
Method. print recipe. 1. Preheat oven to 200°C/gas mark 6. 2. Blanch the asparagus in a large pan of salted water for one minute, then remove and refresh in ice water. When the asparagus are cold, drain and place in a buttered ovenproof dish. 20 asparagus spears. salt to season.
From greatbritishchefs.com


CRUNCHY POLENTA RECIPE WITH ASPARAGUS AND PEAS - GREAT ...
200g of polenta flour, stone ground. 300g of semolina flour. 5 eggs, beaten. 2. Knead the dough until it achieves a soft, smooth consistency, then wrap in clingfilm and leave to rest in the fridge for 30 minutes. 3. Meanwhile, cook the peas for the asparagus filling and pea purée. Bring a small pan of salted water to the boil and simmer the ...
From greatitalianchefs.com


SHRIMP ASPARAGUS PIZZA RECIPE - I AM A FOOD BLOG
Gently shape dough into a rectangle on an oiled baking sheet. Spread on the shredded mozzarella and top with the asparagus pieces, a sprinkle of crushed red pepper, the lemon zest, the cooked shrimp and the chopped flat leaf parsley. Finish with the parmesan and bake pizza until bottom of crust is crisp and top is blistered, about 12-14 minutes ...
From iamafoodblog.com


BAKED SHRIMP RECIPES | MYRECIPES
Baked Shrimp Recipes. Try cooking shrimp in the oven for a crispy, golden finish. You're guaranteed to have a winning meal with any one of these shrimp recipes on the table. See More. More Shrimp: Baked Shrimp Coconut Shrimp Fried Shrimp Grilled Shrimp Shrimp and Grits Shrimp Cocktail Shrimp Pasta Shrimp Salad Shrimp Scampi.
From myrecipes.com


ONE PAN ROASTED LEMON GARLIC BUTTER SHRIMP AND ASPARAGUS ...
Add 1 minced garlic clove, ¼ teaspoon salt and ⅛ teaspoon pepper. Toss until evenly coated then line asparagus in a single layer. Roast for 4-6 minutes depending on thickness. Meanwhile, remove tails from shrimp. Remove pan from oven and push asparagus to one side of the pan (keep in a single layer).
From carlsbadcravings.com


SHRIMP FRIED RICE WITH ASPARAGUS - SLENDER KITCHEN
Add the rice to the pan and press it down into the pan. Let it cook for 3-4 minutes so it begins to brown. Give it a good stir and repeat, browning more rice. 6. Add the asparagus, shrimp, and soy sauce mixture to the pan. Stir well to combine. Squeeze fresh lime juice over the top and sprinkle with green onions.
From slenderkitchen.com


SPICY BAKED SALMON TACOS RECIPE: THIS TASTY, HEALTHIER ...
Juicy baked chipotle-spiced salmon is nestled in a tortilla or taco shell then topped with fresh mango salsa. This refreshing, healthier taco recipe will be tops on your list for taco night after one bite. Serve this easy taco recipe with refried beans, cilantro lime rice or guacamole for a meal your family won't soon forget. A margarita wouldn't be frowned on either.
From 30seconds.com


CRISPY SHEET PAN SALMON WITH LEMONY ASPARAGUS AND CARROTS ...
Toss together asparagus, carrots, butter, and remaining 1/2 teaspoon each of lemon zest, salt, and pepper in a medium bowl. Place vegetables on empty side of baking sheet. Bake in preheated oven until salmon is cooked through and vegetables are tender, about 18 minutes. Serve with lemon wedges.
From myrecipes.com


BAKED SHRIMP RECIPE WITH LEMON GARLIC BUTTER ... - EATWELL101
To make the baked shrimp: Preheat your oven to 350ºF (180ºC). Arrange shrimp in a baking dish. 2. In a small bowl, combine broth, sriracha and lemon juice. 3. Pour the mixture over shrimp in the baking dish, season with salt, pepper, and red pepper flakes. Top shrimp with minced garlic and speck with the diced butter.
From eatwell101.com


SHEET PAN SALMON RECIPE WITH ASPARAGUS ... - 30SECONDS FOOD
Arrange the asparagus around the salmon. Season with salt and pepper. Spread some of the garlic butter over the salmon and dot the asparagus with the remaining butter. Bake in a preheated 450-degree F oven for about 10 to 12 minutes. Turn the broiler on and cook about 2 to 4 minutes longer or until it begins to color on top. Sprinkle with the ...
From 30seconds.com


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