Dinner in a Hurry: Parmesan Glazed Cheesy Shrimp Pockets
OK, so there has been a lot of grocery shopping chatter on here this week and not a lot of baking. Thanks to my TJ’s visit, my cooking creativity was stirred back up again.
The end result: Parmesan Glazed Cheesy Shrimp Pockets
My inspiration: Trader Joe’s seriously cute Whole Wheat Mini Pita Pockets.
That’d be these little guys:
I knew I was going to put them to work from the second I laid eyes on them. Images of little pockets crammed full of hot, melted mozzarella and shrimp tip-toed through my brain.
This is how I made it happen:
Parmesan-Glazed Cheesy Shrimp Pockets
Cheesy Shrimp Mixture:
1/4 cup frozen fully-cooked, deveined, peeled, and tail-off small shrimp
1/8 tsp cajun spice
1/2 tbsp minced garlic
3/4 cup shredded Mozzarella (I use Soystation Shredded Mozzarella)
1 tbsp grated Parmesan cheese
1 tbsp extra-virgin olive oil
4 whole wheat pita bread mini pockets
(Makes one serving. Four pockets per serving.)
Preheat oven to 400 degrees.
Heat frozen, precooked shrimp in a small skillet until thawed and thoroughly heated.
Remove shrimp from burner and drain.
Place shrimp in a small mixing bowl and combine with Cajun spice, minced garlic, and Mozzarella.
Mix until all ingredients are thoroughly blended. Sit cheesy shrimp mixture aside.
Slice a small opening into the top of each pocket. The opening should be small enough to fit a small spoon, but not so wide your cheesy shrimp mixture will easily spill out.
Use a small spoon to stuff the cheesy shrimp mixture into the pocket. Fill the pocket to maximum capacity for an extra-cheesy bite!
Carefully place each stuffed pocket along a lightly-oiled baking sheet.
Combine the Parmesan cheese and extra-virgin olive oil in a small dish.
Mix until thoroughly combined and you have a dense glaze.
Brush the top of each pocket with a fine coating of the Parmesan glaze.
Bake the pockets at 400 degrees for approximately 7 minutes or until cheesy is thoroughly melted and Parmesan glaze becomes encrusted.
Promptly remove pockets and allow them to cool for at least 1 minute. They are now ready to serve!
My cheesy shrimp pockets were absolutely decadent when dipped in marinara and grated Parmesan cheese! I used the marinara sauce from the other night. The splash of Cabernet Sauvignon in the Bertolli sauce was a perfect match for the shrimp!
I may have done a little dance at first bite. They make a fantastic, light dinner or hand-held appetizer. I would absolutely serve these for company!
The Parmesan glaze baked on beautifully and the Mozzarella was a terrific compliment to the shrimp.
We will be indulging in these again very soon!
Looking for more shrimp recipes? Here are a few quick recipes to satisfy a serious shrimp craving: