From, "Atlanta Cooknotes," published in cooperation with your Daily InBox newsletter.
INGREDIENTS FOR ITALIAN CRUMB TOPPING:
INGREDIENTS FOR SHRIMP:
TO PREPARE:
Combine all topping ingredients in a food processor and process until mixture looks like peas. Set aside while preparing shrimp.
In an oven-proof frying pan, lightly sauté shrimp on each side in butter and oil. Add vermouth, tossing with shrimp; push shrimp to side of pan. Heat vermouth and reduce to one-quarter cup. Spread shrimp evenly over pan. Cover and set aside if desired. Lightly sprinkle with salt and crumble topping over shrimp. Bake in a preheated 425 degree oven for 20 minutes until browned on top.
SERVES: 4
- 1/2 cup butter
- 1 cup Italian seasoned bread crumbs
- 1 garlic clove, minced
- 2 tablespoons chopped shallots or green onions
- 1/2 teaspoon monosodium glutamate
- 2 tablespoons chopped fresh or dried parsley
- 1/8 teaspoon Worcestershire sauce
- 1/8 teaspoon Tabasco sauce
INGREDIENTS FOR SHRIMP:
- 1-1/2 pounds jumbo shrimp, peeled and deveined
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1/2 cup dry vermouth
- Salt, to taste
TO PREPARE:
Combine all topping ingredients in a food processor and process until mixture looks like peas. Set aside while preparing shrimp.
In an oven-proof frying pan, lightly sauté shrimp on each side in butter and oil. Add vermouth, tossing with shrimp; push shrimp to side of pan. Heat vermouth and reduce to one-quarter cup. Spread shrimp evenly over pan. Cover and set aside if desired. Lightly sprinkle with salt and crumble topping over shrimp. Bake in a preheated 425 degree oven for 20 minutes until browned on top.
SERVES: 4
