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From, "Atlanta Cooknotes," published in cooperation with your Daily InBox newsletter.


INGREDIENTS FOR ITALIAN CRUMB TOPPING:

  • 1/2 cup butter
  • 1 cup Italian seasoned bread crumbs
  • 1 garlic clove, minced
  • 2 tablespoons chopped shallots or green onions
  • 1/2 teaspoon monosodium glutamate
  • 2 tablespoons chopped fresh or dried parsley
  • 1/8 teaspoon Worcestershire sauce
  • 1/8 teaspoon Tabasco sauce

INGREDIENTS FOR SHRIMP:

  • 1-1/2 pounds jumbo shrimp, peeled and deveined
  • 2 tablespoons butter
  • 1 tablespoon vegetable oil
  • 1/2 cup dry vermouth
  • Salt, to taste

TO PREPARE:

Combine all topping ingredients in a food processor and process until mixture looks like peas.  Set aside while preparing shrimp.

In an oven-proof frying pan, lightly sauté shrimp on each side in butter and oil.  Add vermouth, tossing with shrimp; push shrimp to side of pan.  Heat vermouth and reduce to one-quarter cup.  Spread shrimp evenly over pan.  Cover and set aside if desired.  Lightly sprinkle with salt and crumble topping over shrimp.  Bake in a preheated 425 degree oven for 20 minutes until browned on top.

SERVES: 4

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