Saturday, May 21, 2011

Crispy Fragrant Jumbo Shrimp

It seems that whenever I make a new Jamie Oliver recipe it becomes my new favorite. This recipe was so good. Crispy shrimp and it required no frying... glad I did not install that double fryolater someone recommended. We even had the arugula salad that was mentioned in the recipe.

Olive oil
3 large handfuls of breadcrumbs
A handful of fresh flat-leaf parsley, chopped
Zest and juice of 1 lemon
A handful freshly grated Parmesan cheese
8 large king shrimp, peeled, heads removed and butterflied
A small bowl of seasoned flour, for dusting
2 large eggs, beaten
Sea salt and pepper
4 handfuls of arugula, washed and dried

Preheat oven to 425 degrees. Rub a baking pan with olive oil and put it to one side. Put the breadcrumbs into a bowl, add your parsley, lemon zest, a glug of olive oil and your Parmesan, mix it all up and spread the mixture on a baking sheet to dry.

Toss the shrimp in the flour so they're nicely coated and shake off any excess. Dip then into the egg, letting any excess drip off, then put the shrimp on to the sheet of breadcrumbs. Shake the tray to coat each prawn, using your hands to press the breadcrumbs and flavors into each one--you want them to be completely coated. Put the shrimp in your oiled baking pan and bake them in the middle of the oven for about 10 minutes or until crispy and brown.

When done, sprinkle the shrimp with a little salt and divide between your plates. Lightly dress the arugula with olive oil and lemon juice and season. Add a handful to each plate, and serve each with a quarter of lemon.

I picked up a new book at the library today.  Alice Waters In the Green Kitchen, Techniques to Learn By Heart. It seems like a nice late night reading... will report back on it.

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