Magic Crispy Baked Shrimp

1 lb. jumbo shrimp, peeled & deveined

1/2 c. dry white wine

4 T. butter, melted, divided

juice of 1 lemon

3 garlic cloves, minced

1/2 t. salt

1/4 t. pepper

Topping:

 

3/4 c. panko breadcrumbs

1/4 c. Parmesan cheese, grated

1/2 t. salt

2 T. butter, melted                                                                                                                                          fresh parsley, chopped, optional

Preheat oven to 425. Pour wine & 2 T. melted butter in a 9x13 pan. Place in oven for 10 minutes. Add remaining butter, garlic, lemon juice, , salt, & pepper to bowl. Add shrimp & toss to coat. In a separate bowl, stir together breadcrumbs, Parmesan cheese, salt, & 2 T. melted butter. Remove baking dish from oven and spread shrimp in a single layer, they will be snuggly together. Sprinkle with breadcrumb topping. Bake until breadcrumbs are golden brown and crispy, & shrimp are opaque, but still pink, about 12 minutes. Broil on high 2 minutes until browned. Top with parsley and serve. I served with baked potatoes, Caesar salad, and steamed broccoli. 

Refrigerator Peach Pie

1 graham cracker or shortbread crust

1 c. sugar or splenda

3 T. cornstarch

11 oz.  Sprite, diet is fine too

4 c. (about 6-8) fresh or frozen peaches (or strawberries are good too)

1 small box peach jello, (or strawberry), sugar free if needed

redi whip, optional

In a medium pan combine sugar and cornstarch. Add sprite and whisk together. Cook over high heat until very thick. Add jello. Whisk again. Place in refrigerator until ready to use. Peel peaches if using fresh. Slice peaches. (May need to add fruit fresh if desired). Place sliced peaches in crust, 1 at a time. Pour jello mixture over sliced peaches (or you could toss the peaches in this before adding to crust for more even coating). Place in refrigerator for a minimum of 2 hours before serving with redi-whip.

Pic 1: sliced peaches in crust, pic 2: jello mixture poured over, pic 3: slice of pie, ready to eat!