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

Parmesan Glazed Cheesy Shrimp Pockets with Marinara

My inspiration: Trader Joe’s seriously cute Whole Wheat Mini Pita Pockets.

That’d be these little guys:

Trader Joe's Whole Wheat Mini Pockets

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

Ingredients:

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)

Parmesan Glaze:

1 tbsp grated Parmesan cheese

1 tbsp extra-virgin olive oil

Pitas:

4 whole wheat pita bread mini pockets

(Makes one serving. Four pockets per serving.)

Directions:

Preheat oven to 400 degrees.

Parmesan Glazed Cheesy Shrimp Pockets - Shrimp

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.

Parmesan Glazed Cheesy Shrimp Pockets - Cheesy Shrimp Mix

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!

Parmesan Glazed Shrimp Pockets- Shrimp Mixture in Pocket

Carefully place each stuffed pocket along a lightly-oiled baking sheet.

Combine the Parmesan cheese and extra-virgin olive oil in a small dish.

Parmesan Glazed Cheesy Shrimp Pockets - Parmesan

Mix until thoroughly combined and you have a dense glaze.

Parmesan Glazed Cheesy Shrimp Pockets - Parmesan and Olive Oil

Brush the top of each pocket with a fine coating of the Parmesan glaze.

Parmesan Glazed Cheesy Shrimp Pockets - Parmesan and Olive Oil Mixture

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!

Parmesan Glazed Cheesy Shrimp Pockets - Plain

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!

Parmesan Glazed Cheesy Shrimp Pockets with Marinara and Grated Parmesan Cheese Dip

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:

Creamy Tomato Basil Shrimp Naan Pizza

Tomato Basil Shrimp and Three Cheese Tortellini

Creamy Cajun Shrimp Couscous

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