DirectionsStep1Preheat oven to 375 degrees. Butterfly shrimp then add to large bowl. Season with salt, pepper(s), and white wine (if using). Toss to coat and set aside.Step2While the shrimp marinates, combine bread crumbs, oil, garlic, parsley, oregano, paprika, and Parmesan (if using) in a medium bowl. Mix together well, mixture should be moist to the touch. Add more oil if need be.Step3Place shrimp, cut side facing up, on a large baking sheet. Spoon a portion of the breadcrumb mixture on top of each shrimp.Step4Pour broth around shrimp, making sure not to cover shrimp and wash away bread crumb mixture. Place in oven and bake for about 10-12 minutes or until shrimp are opaque and cooked through.Step5Transfer shrimp to serving plates and spoon the juice from the baking pan on top. Cut lemon into wedges and serve shrimp with lemon wedgesIngredientsIngredients2 poundsShrimp (peeled, deveined)add Saltadd Black Pepper0.12 teaspoonRed Pepper (crushed, or more if you 'd like, optional)¼ cupWhite Wine (dry, optional)2 cupsBreadcrumb½ cupOlive Oil2 clovesGarlic (finely chopped)2 tablespoonsParsley (chopped)1 teaspoonOregano (dried)1 teaspoonPaprika½ cupParmesan Cheese (grated, optional)2 cupsChicken Broth (not low sodium)2 Lemon (wedged)See moreNutritionalNutritional511 Calories24 gTotal Fat387 mgCholesterol31 gCarbohydrate1,860 mgSodium40 gProteinFrom cookingwiththeskinnyguinea.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Mom's Low Carb Meatballs Recipe - Italian Style (Ket…
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