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These shrimp are fabulous! Sure to impress your guests.
This is one of my "fall back to" appetizer recipes.
This recipe was shared with me by my friend,
Karen Calanchini of Redding, California.
Purchasing, Deveining, Cooking, Brining, and Etiquette of Shrimp.
Don't forget to check out my
Grilled Rack of Lamb with Pinot Noir Marinade Dinner Menu and
Outdoor Smoked Salmon Dinner Menu which includes this wonderful and easy-to-make
Shrimp Appetizer Supreme.
Shrimp Appetizer Supreme Recipe
Recipe Type:
Shrimp,
Seafood Appetizer
Yields: 6 to 8 servings
Prep time: 15 min
Cook time: 10 min
Ingredients:
2 pounds uncooked extra-large
shrimp, shelled and deveined or frozen shrimp, thawed
1 teaspoon coarse
salt
1/2 teaspoon pepper
5 tablespoons freshly-squeezed
lemon juice
4 cloves
garlic, minced
5 tablespoon mayonnaise
1 1/2 cups dry
bread crumbs*
1 teaspoon crushed dried
basil leaves optional
1 teaspoon dried
dill weed
1/2 cup melted butter
4 tablespoons
extra-virgin olive oil
*Check out
Making Homemade Bread Crumbs. I like to use coarse bread crumbs.
Preparation:
In a medium bowl, combine salt, pepper, lemon juice, garlic, and mayonnaise; stir until well blended. Place shrimp in a large re-sealable plastic bag,
pour marinade over shrimp and close bag. Marinate in the refrigerator several hours or overnight. Remove from refrigerator; drain, reserving marinade in a bowl.
Preheat oven to 400 degrees F.
In a medium bowl, combine bread crumbs, basil, and dill. Coat each shrimp with crumbs and place in a single layer in a large shallow baking dish.
To remaining marinade, add melted butter and olive oil; pour over shrimp. Bake for 8 to 10 minutes or until opaque in center (cut to test).
Remove from oven. Serve with individual serving plates. Also great served with sliced baguette bread. Makes 6 to 8 servings.
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