![]()
This is the kind of meal to make after you have accomplished something big-sealed a major deal, won an important case, finally sprung for that Sinatra boxed set you've been coveting for so long.
It features Goliath shrimp, Godzilla shrimp, shrimp big enough to eat other shrimp. The bread crumbs seal in the juices. The lemon teases out the flavor. Try to eat these slowly. Just try.
12 jumbo shrimp (10 to 12 per pound)
2 tablespoons olive oil
1 cloves garlic, minced
Salt and pepper to taste
1/2 cup unseasoned bread crumbs
1/4 cup freshly grated Parmesan
2 tablespoons butter
1 medium lemon, cut into wedges
Preheat the oven to 475 degrees F.
To prepare the shrimp.—Remove the shells, leaving the tail intact. Make a slit in the shrimp along their backs and clean out any veins. Place the olive oil in a medium in bowl and add the garlic, salt, and pepper. Add the shrimp and toss to lightly coat. In a shallow bowl, combine the bread crumbs and Parmesan. Place each shrimp in the bread crumb mixture and turn them to lightly coat both sides.
Arrange the shrimp so they aren't touching each other in an ungreased 9-by-13-inch casserole. Sprinkle them with salt and pepper. Place the pan on the center rack of the oven and bake for 5 to 9 minutes, until the shrimp are opaque in the center.
Serve immediately with lemon wedges.
From:
The Working Stiff
by Bob Sloan
Chronicle Books
1998, Hardcover, US $15.95
144 pages
Line art throughout
ISBN 0-8118-1885-3
Reprinted by permission.
Recipes
This page created September 1998

Return to the
Global Gourmet®
Main Page
Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts
Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
I Love Desserts
On Wine
Shopping
New Green Basics
Cooking with Kids
Archives
Conversions, Charts
& Substitutions
Forums/Message Boards
Search
About the
Global Gourmet®
Contact Info
Advertising
Feedback
Privacy Statement
Fish Forever
Local Breads
Asian Flavors (Jean-Georges)
Morimoto: Japanese Cooking
Chocolates & Confections
Julia Child
Cook with Jamie
The World Atlas of Wine
Food: The History of Taste
Cook Everything Vegetarian
All Cookbook Winners
Egg
My Bombay Kitchen
Revolutionary Chinese
A Baker's Odyssey
Great Bar Food at Home
Chez Jacques
Super Natural Cooking
Lidia's Italy
Geography of Oysters
Cheese Essentials
Vegetable Harvest
All Cookbook Nominees
Betty Crocker Why It Works
The Bon Appétit Cookbook
Joy of Cooking
Fifth Taste...Umami
The Professional Chef
New American Cooking
Vegetable Love
Copyright © 1994-2008,
Forkmedia LLC