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Crispy Lemony Shrimp




Source of Recipe


ROCCO’S ITALIAN-AMERICAN


List of Ingredients




Serves 4

12 large shrimps, shelled and deveined, leaving tail
1/4 cup coarse breadcrumbs
1/4 cup extra virgin olive oil
1/4 cup Parmigiano-Reggiano, grated
juice of 1 lemon
1 clove garlic, minced
2 teaspoon parsley, chopped fine
salt & pepper to taste


Recipe



Preheat the oven to 350F. Rinse the shrimp and dry them well with paper towels.

Toss the breadcrumbs with the olive oil and the parmigiano. Toast the mixture on a baking sheet until golden brown and cruchy, about 8 minutes. Set aside to cool for a few minutes. Raise the oven heat to 450 degrees. You will use your baking sheet again.

In a large bowl, toss the shrimp with the lemon juice, garlic, parsley, and a pinch each of salt and pepper. When the breadcrumbs have cooled off, add them to the same bowl and toss them together with the shrimp.

Lay the shrimp on the baking sheet or in a large cast iron skillet. They should be coated with the breadcrumb mixture. There may be excess breading. Sprinkle about 1 tablespoon over the shrimp and discard the rest. Be sure to spread the shrimps out into one layer so they get evenly crisp.

Bake the shrimp until they are cooked through but not hard, about 10 minutes. Season to taste with salt and pepper and serve.

Note: substitute fresh oregano for the parsley if you prefer a Shrimp Oreganata. At Spiaggia, they make the same recipe but with fresh smelt, which is really popular in the Midwest.