It does take some time to butterfly the prawns, but as I
mentioned in the video, everything can be done ahead of time, including the
crumbing. Just pan them up, and bake them off, once your guests arrive.
Preferably in waves, so they can be enjoyed warm.
In case you’re wondering, while biologically different,
culinarily speaking, shrimp and prawns are the same thing. I used to know the
difference a long time ago, like in the 80’s, but my brain must’ve erased it for
more storage space.
One major tip here is to be sure and season your breadcrumb
mixture very well. You can season the shrimp also, but I don’t, and instead make
sure the mixture has plenty of everything. Once they’re baked, you can serve
with any number of dips, or just some fresh lemon. So, whether you’re making
these for a party or not, I really hope you give this a try soon. Enjoy!
Ingredients for 2 pounds shrimp (about 32 pieces)
2 pounds shrimp (16-20 per pound), butterflied
olive oil for brushing pan
For the breadcrumb mixture:
3-4 cloves garlic, crushed fine with dried herbs and salt)
kosher salt to taste
1/4 teaspoon dry oregano
1/4 teaspoon dry thyme
1/3 cup Italian parsley
1 cup plain dry breadcrumbs
1/2 teaspoon black pepper
cayenne to taste
1/4 cup finely grated Parmesan cheese
1/4 cup finely grated Parmesan cheese
1/3 cup olive oil, or as needed
9 comments:
Hello Chef John, Great to see another great recipe. I will use my new mortar and pestle which I purchased after seeing one of your other recipes for pork loin. I made your apple fritters today, my wife was so impressed. Thanks for all you do.
This episode has to be one of your best yet, in about six different ways.
It would be nice to hear more recollections from your whole career, they're so entertaining.
What do you think about substituting butter for some of the olive oil in the crumb mixture?
"Just pan them up, and bake them off, once your guests arrive. Preferably in waves, so they can be enjoyed warm."
At what temperature are guests most enjoyable?
How much Parmesan did you use, Chef? TIA!
My new favorite! What's next on your Blog?
Hi Chef John, could please have your webmaster set up sections for slow cooker and one pot recipes? I have small children now and I would like to be able to navigate for easier recipes for weeknights. Keep up all your delicious work!
Your video shows you adding Parmigiano Reggiano (no less :) to the breadcrumb mixture. Your list of ingredients skips over that. You may want to fix it.
Would never have thought to make anything like this if you hadn't put in on your blog. The 80's get a bad rap for a lot of valid reasons, but maybe we can get a few more throwbacks? Such a fun departure from the recipes we typically see today!
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