Shrimp With Garlic And Toasted Bread Crumbs Food

GARLIC & HERB ROASTED SHRIMP

Steps:

• Preheat the oven to 400 degrees.
• Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.
• Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof sauté pan (or 10 × 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and 1/2 teaspoon black pepper. Slice the ends off the zested lemon, cut five (1/4-inch-thick) slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with the toasted bread for dipping into the garlic butter.

GARLIC PARMESAN BAKED SHRIMP

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine shrimp, butter, Parmesan cheese, garlic, and oil in a bowl. Stir to combine; pour into a baking dish, spreading out evenly. Top with panko bread crumbs.
• Bake in the preheated oven until shrimp are bright pink, 15 to 18 minutes.

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.

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.

SHRIMP SCAMPI AND PASTA WITH HERB BREADCRUMBS

Steps:

• Bring a 6- to 8-quart soup pot of generously salted water to a boil.
• For the topping: In a large stainless steel skillet, heat the butter over medium heat until melted and slightly browned but not burned. Add the breadcrumbs. Using a wooden spoon, stir the breadcrumbs to coat with the brown butter, and toast until golden brown, 2 to 3 minutes. Remove from the heat. Stir in the chives, oregano and lemon zest. Season to taste and set aside.
• For the pasta: Meanwhile, heat the oil in a large saute pan over high heat until shimmering. Season the shrimp all over with salt and pepper. Add the shrimp to the pan in one layer and cook for 1 minute. Turn and cook 1 more minute. Using a slotted spoon, transfer the shrimp to a bowl.
• Add the garlic and shallot to the pan and cook for 1 minute. Add the wine, lemon juice, pepper flakes and oregano and simmer for 3 minutes. Whisk in the butter piece by piece, thoroughly incorporating each piece before adding the next. Taste and season with additional salt and pepper as needed. Add the shrimp back to the pan and simmer until completely cooked through, about 2 minutes. Stir in the parsley. Remove the skillet from the heat.
• Add the capellini to the boiling water and cook until just tender, about 4 minutes. Reserve 1 cup of the cooking water and transfer the capellini to a colander to drain. Toss the capellini with the shrimp and parsley, adding some of the pasta water if necessary to keep it moist. Transfer to a large serving bowl or into small bowls as individual servings.
• Top with herb breadcrumbs.

GARLIC BREADCRUMBS

Steps:

• Preheat the oven to 350°F.
• Place the bread slices on a baking sheet and bake until lightly toasted and dry, 10 to 12 minutes. While the bread toasts, place the olive oil and garlic in a sauté pan and set over low heat. Cook gently, allowing the garlic to infuse the oil.
• When the bread slices are toasted, place in a food processor and pulse until finely ground. Add the crumbs to the garlic oil and stir gently until coated. Season to taste with salt and cook for 2 to 3 minutes, or until the oil is absorbed. Remove the garlic cloves. The crumbs will keep in an airtight container at room temperature for about 2 weeks.

PASTA WITH GARLIC OIL AND TOASTED BREAD CRUMBS

Steps:

• Adjust oven rack to middle position, place large oven-safe serving bowl on rack, and heat oven to 200 degrees. Prepare pasta according to directions on package, reserving 1/2 cup pasta cooking water before draining.
• Heat butter in heavy-bottomed 10-inch skillet over medium-high heat until foaming. Add bread crumbs and cook, stirring frequently, until golden brown, toasted, and fragrant, 2 to 3 minutes. Transfer crumbs to small bowl and mix in cheese and 1/2 teaspoon minced garlic; set aside. Wipe out now-empty skillet with large wad of paper towels.
• Mix remaining minced garlic with 1 teaspoon water. Heat olive oil, garlic, and pepper flakes in cleaned skillet over medium heat until fragrant, about 2 minutes. Add vermouth, reserved pasta cooking water, remaining 1 teaspoon salt, and pepper to taste; cook to blend flavors, about 1 minute longer. Toss pasta and sauce in warm serving bowl; sprinkle bread crumbs over and serve immediately.

SHRIMP WITH GARLIC AND TOASTED BREAD CRUMBS

Steps:

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

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.

SHRIMP SCAMPI

Steps:

• Combine the shallots, five garlic cloves, and 2 tablespoons of the oil in a mini-food processor. Process to make a smooth paste.
• Pour 6 tablespoons olive oil and the remaining garlic into a large skillet over medium-high heat. Let the garlic sizzle for a minute, then add half of the shrimp and all of the thyme sprigs. Season with ½ teaspoon salt, and cook until the shrimp are seared but not fully cooked, about 1 to 2 minutes. Remove to a plate, and repeat with the remaining shrimp and another ½ teaspoon salt. Remove the shrimp and thyme from the skillet to the plate.
• Add the remaining 4 tablespoons olive oil and the garlic-shallot paste to the same skillet set over medium heat. Cook, stirring constantly, until the paste has dried out and begins to stick to the bottom of the skillet, about 2 to 3 minutes. Return the thyme to the skillet, and pour in the white wine, lemon juice, the remaining 1½ teaspoons salt, 4 tablespoons of the butter, and 1 cup water. Bring the sauce to a rapid boil, and cook until reduced by half, about 4 to 5 minutes.
• When the sauce has reduced, whisk in the remaining butter and return the shrimp to the pan. Cook and toss until the shrimp are coated with the sauce and just cooked through, about 2 to 3 minutes. Stir in the parsley. If the sauce still seems too thin, stir in the bread crumbs and bring to a boil just to thicken. Serve immediately.

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.