Parmesan crusted Shrimp

Let me start this by saying you are welcome. This recipe is from a pin I now cannot locate and I followed the pin to the T. It was bad....so bad...so now you are getting the fix of the fudge up. (Yes fudge, this is a child friendly page) 

Parmesan Crusted Shrimp

1 bag frozen, de-veined, shimp. (Can have or not have tail) (approx 30-40 shrimp)

1/4 cup olive oil

1/4 cup parsley

3-4 cloves minced garlic

1/4 teaspoon pepper

1/4 teaspoon salt

1/3-1/2 cup melted butter

1/2 cup italian bread crumbs

1/2 cup parmesan cheese (fresh is best)

Preheat your oven to 400 degrees

Arrange your shrimp in a 8x13 pan with as little overlap as possible. Drizzle olive oil over shrimp. Sprinkle garlic, parsley, salt, and pepper over the shrimp. 

Cover all this with foil and pop it in your preheated oven for 15 minutes.

After the 15 pull it out and flip all your shrimp over. (I also drained off the olive oil at this time) 

Drizzle with melted butter. 

Sprinkle parmesan and then bread crumbs over shrimp. 

Return to oven, uncovered for another 5-10 minutes.

I served them over tortellini with homemade alfredo sauce but they are delicious however you choose to eat them. 

Some pointers. Do not use precooked shrimp, you will end up overcooking and have rubbery shrimp. I used a range of butter amounts because you want enough butter to soak the shrimp but not to be too greasy so this is up to you. 

Final product:

Enjoy!

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Super easy Chocolate Pudding pie

Ok so I'm sure there are tons of recipes out there for exactly what I'm about to show you but I wanted to share regardless.
A former relative used to make this super simple and delicious pie for most holidays because it was quick easy and a real crowd pleaser.
Ingredients:
2 standard sized boxes Cook & Serve Jello Chocolate Pudding
4 cups milk
1 pie crust either your recipe or the kind from the freezer section of your local grocery
That's it!!!

Now on the box for the pudding mix it calls for 3 cups of milk, you do not need 3 cups. I use 4 for the two boxes which makes the mix much thicker and stand up to a custard like thickness making for a pie and not just pudding in a crust.
Make the pudding as corrected but read my lips. BABYSIT IT. You must stir constantly (I use a whisk) until it starts to boil. You know you are getting close when you can feel it thickening and when you think it is boiling you can stop stirring momentarily to check for bubbling which would indicate a boil.
Now while you are doing this the pie crust should be ready, whether you made your old family recipe or followed the directions on the frozen crust.
With crust ready and pudding boiled pour the pudding into the crust. Boom. Done. This should be done very shortly after you have finished boiling the pudding because it will quickly start to develop a leathery top. To prevent this in the pie once you have poured the pudding immediately top the pie with parchment or wax paper, making sure the paper is actually touching the pudding surface over the entire pie. It will peel away easily once cooled.
Let refrigerate overnight, cut and serve with your favorite toppings! We are a cool whip household.

Please forgive my sloppy crust. The husband was beckoning for pie :) Enjoy!

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