Directions: |
Directions:For Bread Crumbs - 4-5 slices firm white bread, 5 tsp. minced garlic 5 tsp. minced shallot 2 tsp. fresh curly leaf parsley, salt and freshly ground pepper. Slice the crusts from the bread and then cut the bread into large chunks. (Discard crusts). In the bowl of a food processor fitted with metal blade, grind the bread into fine crumbs. Transfer the crumbs to a large mixing bowl. Pat the garlic and shallot dry with paper towel after chopping, and add to bread crumbs, toss to mix. Add Parsley and toss, and season to taste with salt and pepper. Mix well and use immediately or store in air tight container for 24 hours.
For clarified Butter - 15 Tbsp. unsalted butter 9 Tbsp. margarine. In small saucepan over medium heat, combine margarine and butter and cook for 5 minutes or until melted and simmering gently. Remove from heat and let stand at room temperature for about 10 minutes or until the solids settle on the bottom of the pan. skim off the foam and discard.
Carefully pour or ladle the clear liquid butter into a storage container and leave the milk solids in the pan. Discard the solids. Let the butter cool and then use or refrigerate the clarified butter for up to 1 week.
Preheat Oven to 450º.
Peel the Shrimp as far down as tail, leaving tail shell intact. devein the shrimp and rinse well. With a small, sharp knife, cut open the shrimp along the vein line approximately two-thirds of the way through the shrimp.
Put the warm melted butter in one shallow bowl and the bread crumbs is another (Pie Plates work well) Dip the shrimp in the butter, coating the shrimp and letting the butter drip off the shrimp. Then dip the shrimp in the crumbs and press the crumbs on the shrimp so that each shrimp is completely coated. Put the shrimp on a cutting board, cut side down, and press slightly to flatten and form a base so that the shrimp can rest upright. Now bring the tail over the shrimp and insert the sharp point between the tail fins into the thick end of the shrimp. Repeat with all shrimp.
Place each prepared shrimp on foil lined baking sheet. Pour any remaining melted butter over the shrimp. Bake for 12-13 minutes or until cooked through and bread crumbs are lightly browned.
To serve - Pour 1/4 cup of Beurre Blanc on serving plate and top with 3 shrimp a parsley sprig and a lemon wedge. |
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