Roasted Basil Butter Parmesan Shrimp Recipe

Roasted Basil Butter Parmesan Shrimp Recipe

ingredients:

6 tablespoons unsalted butter, at room temperature

3 tablespoons fresh chopped basil

2 pounds raw, peeled and deveined shrimp

1 1/4 teaspoon salt

1 teaspoon pepper

2 tablespoons olive oil

1/4 cup freshly grated parmesan

additional fresh basil and cilantro for sprinkling

directions:

Preheat oven to 425 degrees F.

Combine butter, basil and 1/4 teaspoon salt together in a small bowl, mixing to combine. Place butter on a piece of plastic wrap, shaping it into a ball or a log and wrapping it up. Set in the fridge to harden.

Add shrimp to a large baking dish. Cover in salt, pepper and olive oil, tossing to coat. Roast for 10-12 minutes (or longer or shorter for the size of your shrimp, I actually roasted mine for 15 minutes because they were super jumbo. Just keep an eye on them and the minute they are pink, remove from the oven.) then remove and slice basil butter over top. Cover in parmesan and another sprinkling of herbs, then serve immediately.

Squash Casserole

Squash Casserole

Ingredients

• 4 pounds yellow squash, sliced
• 1 large sweet onion, finely chopped
• 1 cup (4 oz.) freshly shredded Cheddar cheese
• 1 cup mayonnaise
• 2 tablespoons chopped fresh basil
• 1 teaspoon garlic salt

• 1 teaspoon freshly ground pepper
• 2 large eggs, lightly beaten
• 2 cups soft, fresh breadcrumbs, divided
• 1 1/4 cups (5 oz.) freshly shredded Parmesan cheese, divided
• 2 tablespoons butter, melted
• 1/2 cup crushed French fried onions

Preparation

1. Preheat oven to 350°. Cook yellow squash and sweet onion in boiling water to cover in a Dutch oven 8 minutes or just until vegetables are tender; drain squash mixture well.

2. Combine squash mixture, freshly shredded Cheddar cheese, next 5 ingredients, 1 cup breadcrumbs, and 3/4 cup Parmesan cheese. Spoon into a lightly greased 13- x 9-inch baking dish.

3. Stir together melted butter, French fried onions, and remaining 1 cup breadcrumbs and 1/2 cup Parmesan cheese. Sprinkle over squash mixture.

4. Bake at 350° for 35 to 40 minutes or until set.

(Source)

Caprese Salad with Grape Tomatoes, Mozzarella and Basil Recipe

Caprese Salad with Grape Tomatoes, Mozzarella and Basil

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4 - 5 cups grape or cherry tomatoes, sliced in halves

1 lb fresh imported Italian mozzarella, cut into 1/4 - 1/2" cubes

1/4 cup extra virgin, first preseed Italian olive oil

1 Tbsp. balsamic vinegar (or red wine vinegar for a more mild flavor)

10 - 15 large fresh basil leaves (to taste)

Italian sea salt to taste

Freshly ground black pepper to taste
Fresh Italian bread

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Toss together the tomatoes, mozzarella, olive oil, and balsamic vinegar.

Tear the basil into large pieces and toss into the salad.

Season to taste with sea salt and freshly ground black pepper.

Serve immediately (can be refrigerated to serve a little bit later too).

Serve with fresh, crusty Italian bread.