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Shrimp Palermo

Yield Makes 4 servings


  • 5 plum tomatoes, cut into 1/4-inch slices
  • 1 (12-ounce) jar roasted red bell peppers, drained and chopped
  • 1/2 cup Italian vinaigrette dressing
  • 1 1/4 pounds unpeeled, large fresh shrimp
  • 1/2 cup all-purpose baking mix
  • 1 tablespoon salt-free Cajun seasoning
  • 3 tablespoons butter, divided
  • 2 cups (8 ounces) shredded provolone cheese
  • Garnish: fresh parsley

How to Make It

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

  2. Peel shrimp, and devein, if desired.

  3. Combine baking mix and Cajun seasoning. Dredge shrimp in mixture.

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

  5. Spoon shrimp evenly over tomato mixture. Sprinkle evenly with cheese.

  6. Broil 5 inches from heat 3 minutes or until cheese is melted and lightly browned. Garnish, if desired.

  7. Note: Recipe may also be prepared in a lightly greased 11- x 7-inch baking dish. Reduce dressing to 1/4 cup and cheese to 1 1/2 cups. Bake at 425° for 5 to 8 minutes or until cheese is melted and lightly browned. For testing purposes only, we used Bisquick all-purpose baking mix and McCormick's Cajun seasoning.