These shrimp are plump, a little crunchy and buttery. The fresh herbs and garlic shine through. And, best of all, no frying and smelling up the kitchen. They take a bit more work than your basic shrimp cocktail, but I think they are worth it. They can either be served as an appetizer or as a main dish. Adapted from a 5-star Wolfgang Puck recipe. I give it 5 stars too. *****
- 1 cups fresh bread crumbs (I use plain panko to make the shrimp crunchier)
- 16 extra large shrimp, peeled and deveined, tails left on
- Freshly ground black pepper, and salt
- 1 tablespoons chopped fresh oregano leaves
- 1/2 tablespoon chopped fresh thyme leaves
- 1 tablespoons chopped fresh parsley leaves
- 1 tablespoons chopped fresh basil leaves
- 1-2 teaspoons chopped garlic
- 6 tablespoons butter, melted
Preheat the oven to 400 degrees F.
Spread the bread crumbs evenly on a baking sheet and toast in the oven until golden brown, about 6-7 minutes. Watch them carefully and stir halfway through, making sure they don’t burn. Remove from the oven and cool.
Raise the oven to 500F.
Butterfly the shrimp by slicing from the tail to the front on the top of the shrimp, where the vein was. Slice as deeply as possible without cutting all the way through. Turn the shrimp over and make 3 small shallow slits horizontally across the shrimp to prevent the shrimp from curling during cooking. Pat dry with a paper towel (don’t skip this step!).
Mix together the oregano, thyme, parsley, basil and garlic. Add the garlic herb mixture to the bread crumbs and mix well. Season lightly with salt and pepper.
Line a large pan with tin foil (to make clean up easier) and coat with a bit of melted butter or cooking oil spray. Dip the shrimp in the melted butter and then dredge the butterflied open side in the bread crumbs, pressing so it sticks. Place the shrimp, bread crumb side up, in the pan in 1 layer. Drizzle the shrimp with a little more of the melted butter. (hmm, I know what you’re thinking…more butter?… go for it or skip it – up to you).
Bake for 5 minutes, or until the shrimp are just cooked through and the bread crumbs are golden brown. Sprinkle on some chopped parsley for added colour and serve with lemon wedges.
Make ahead: Yes, these beauties can be made ahead and placed in the fridge on the baking pan, ready to pop in the oven for 5 minutes.