Crispy, Fragrant Jumbo Shrimp Recipe
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Category: |
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Ingredients: |
Ingredients: Olive oil 3 large handfuls of breadcrumbs 1 handful of fresh flat-leaf parsley, chopped zest and juice of 1 lemon 1 handful freshly grated Parmesan cheese 8 large king shrimp, peeled, heads removed and butterflied 1 small bowl of seasoned flour, for dusting 2 large eggs, beaten sea salt and pepper 4 handfuls of arugula, washed and dried 2 lemons, one for the arugula and one quartered for serving
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Directions: |
Directions:Preheat oven to 425ºF Rub a baking pan with olive oil and put it to one side. Put the breadcrumbs into a bowl, add your parsley, lemon zest, a glug of olive oil and your Parmesan, mix it all up and spread the mixture on a baking sheet to dry. Toss the shrimp in the flour so they’re nicely coated and shake off any excess. Dip them into the egg, letting any excess drip off, then put the shrimp onto the sheet of breadcrumbs. Shake the tray to coat each prawn, using your hands to press the breadcrumbs and flavors into each one–you want them to be completely coated. Put the shrimp on your oiled baking pan and bake them in the middle of the oven for about 10 minutes or until crispy and brown. Lightly dress the arugula with olive oil and lemon juice and season with salt and pepper. When the shrimp is done, sprinkle with a little salt and serve on a bed of the arugula. |
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