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
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.
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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