Shrimp With Garlic And Toasted Bread Crumbs Recipes

GARLICKY SHRIMP WITH BREAD CRUMBS (DE JOUGHE)

Steps:

• Pulse bread in a food processor until coarsely chopped,some larger crumbs remaining; there should be about 1 cup of crumbs.
• In a 12" skillet, melt 2 Tbs. butter over medium heat. Add crumbs, shallots,1/8 teaspoons salt and 1/8 teaspoons pepper.
• Cook and stir until crumbs are golden brown, 5 to 10 minutes.
• Stir in 1 Tbs. parsley and transfer crumbs to a plate to cool.
• Wipe out the skillet with paper toweling.
• Thoroughly dry shrimp n paper toweling. Sprinkle shrimp with sugar, 1/4 teaspoons salt and 1/4 teaspoons pepper.
• Heat skillet over high heat and add 2 teaspoons oil and heat to shimmering.
• Add HALF the shrimp in a single layer and cook until it's spotty brown and edges are pink (do not flip shrimp!).
• Remove pan from heat and transfer shrimp to a large plate.
• Wipe out skillet with paper toweling and repeat with remaining 2 teaspoons oil and shrimp, transferring it to the plate with the first batch of shrimp.
• Wipe out skillet, return to medium heat and melt 1 Tbs. butter in the pan.
• Add garlic and red pepper flakes, cooking and stirring for about a minute (don't let the garlic burn!).
• Add the flour and cook about a minute then slowly add the clam juice and sherry (or wine), stirring constantly.
• Bring to a simmer and reduce to about 3/4 cup, 3 - 4 minutes. then stir in remaining 3 Tbs. butter, 1 Tbs. at a time, to add shine to the sauce.
• Stir in lemon juice and remaining 1 Tbs. parsley.
• Reduce heat to medium-low and return shrimp to sauce and toss to coat.
• Cook covered for 2 or 3 minutes until shrimp is pink and cooked through.
• Transfer to serving dish and sprinkle with the toasted bread crumbs.
• Garnish with lemon wedges, if desired.

CREAMY GARLIC SHRIMP TOAST

Steps:

• Butterfly shrimp and place in a mixing bowl. Add cayenne, paprika, and garlic and stir until shrimp are evenly coated. Refrigerate until needed.
• Trim most of the crusts off of the bread.
• Add 4 tablespoons melted butter to a skillet over medium heat. Add both slices of bread and toast until golden brown, 3 to 4 minutes per side. Remove bread to a plate and wipe out any crumbs.
• Add remaining melted butter to the skillet and increase heat to high. When the pan is very hot and you see the first wisp of smoke, add shrimp and use tongs to spread into an even layer. Sear, without stirring or tossing, for 1 minute.
• Sprinkle with lemon zest and add lemon juice and cream. Stir with a spoon to scrape any browned bits off the bottom. Let cream boil and reduce for 1 ½ to 2 minutes as the shrimp finishes cooking and the sauce thickens up.
• Turn off the heat and stir in parsley. Taste and add salt if needed.
• Divide shrimp and sauce evenly over each piece of toasted bread.

GRILLED SHRIMP WITH GARLIC AND BREADCRUMBS

Steps:

• Stir shrimp, oil and garlic in a large dish to combine. Add breadcumbs and parsley and toss until shrimp are evenly coated. Place on plate and sprinkle with salt and pepper.
• Cover and refrigerate up to 3 hours.
• Grill shrimp on medium high heat until just opaque in the center and breadcrumbs begin to brown. About 2 minutes per side.
• Transfer skewers to platter, and surround with lemon wedges.

ROASTED SHRIMP WITH BREAD CRUMBS

Steps:

• Heat the oven to 500.
• Put 1 1/2 pounds shrimp in the bottom of a roasting pan, and toss with olive oil and lemon juice.
• Scatter 1/4 cup bread crumbs on top, and drizzle with more oil.
• Roast, turning the shrimp once, until they're pink all over, 10 to 15 minutes.

SHRIMP WITH GARLIC AND TOASTED BREAD CRUMBS

Steps:

• 1. Preheat the oven to 450°F. Lightly oil a large baking pan.
• 2. In a bowl, combine the bread crumbs, parsley, garlic, and salt and pepper to taste. Add 3 tablespoons oil, or enough to moisten the crumbs.
• 3. Arrange the shrimp in the pan in a single layer, curling each one into a circle. Spoon a little of the crumb mixture onto each shrimp. Drizzle with a little more oil.
• 4. Bake for 10 to 15 minutes, depending on the size of the shrimp, or until the shrimp turn pink and the crumbs are lightly browned. Serve with lemon wedges.