Last night’s dinner from Cook’s Illustrated. I meant to halve the recipe, but forgot that part after I halved the shrimp, so it was extra saucy. I used a pound of linguine, but again, meant to use half a pound, which would have been a better pasta\/shrimp ratio. I almost didn’t do the breadcrumbs, but they really do add a lot to the dish – I made them a few hours before the rest of dinner.<\/p>\n
Garlicky Shrimp with Bread Crumbs<\/p>\n
3\/2007<\/p>\n
Vermouth can be substituted for the sherry. If using vermouth, increase the amount to 1\/2 cup and reduce the amount of clam juice to 1\/2 cup. To prepare this recipe in a 10-inch skillet, brown the shrimp in 3 batches for about 2 minutes each, using 2 teaspoons oil per batch. Serve the shrimp with rice and either broccoli or asparagus.<\/p>\n
Serves 4<\/p>\n
3 inch piece baguette , cut into small pieces
\n5 tablespoons unsalted butter , cut into 5 pieces
\n1 small shallot , minced (about 2 tablespoons)
\nTable salt and ground black pepper
\n2 tablespoons minced fresh parsley leaves
\n2 pounds extra-large shrimp (21-25), peeled and deveined
\n1\/4 teaspoon sugar
\n4 teaspoons vegetable oil
\n4 medium cloves garlic , minced or pressed through a garlic press (about 4 teaspoons)
\n1\/8 teaspoon red pepper flakes
\n2 teaspoons unbleached all-purpose flour
\n1\/3 cup dry sherry
\n2\/3 cup clam juice (bottled)
\n2 teaspoons fresh lemon juice
\n1 lemon , cut into wedges<\/p>\n
1. Pulse bread in food processor until coarsely ground; you should have about 1 cup crumbs. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat. When foaming subsides, add crumbs, shallot, 1\/8 teaspoon salt, and 1\/8 teaspoon pepper. Cook, stirring occasionally, until golden brown, 7 to 10 minutes. Stir in 1 tablespoon parsley and transfer to plate to cool. Wipe out skillet with paper towels.<\/p>\n
2. Thoroughly dry shrimp with paper towels; toss with sugar, 1\/4 teaspoon salt, and 1\/4 teaspoon pepper in bowl. Return skillet to high heat, add 2 teaspoons oil, and heat until shimmering. Add half of shrimp in single layer and cook until spotty brown and edges turn pink, about 3 minutes (do not flip shrimp). Remove pan from heat and transfer shrimp to large plate. Wipe out skillet with paper towels. Repeat with remaining 2 teaspoons oil and shrimp; transfer shrimp to plate.<\/p>\n
3. Return skillet to medium heat and add 1 tablespoon butter. When melted, add garlic and pepper flakes; cook, stirring frequently, until garlic just begins to color, about 1 minute. Add flour and cook, stirring frequently, for 1 minute. Increase heat to medium-high and slowly whisk in sherry and clam juice. Bring to simmer and cook until mixture reduces to 3\/4 cup, 3 to 4 minutes. Whisk in remaining 3 tablespoons butter, 1 tablespoon at a time. Stir in lemon juice and remaining tablespoon parsley.<\/p>\n
4. Reduce heat to medium-low, return shrimp to pan, and toss to combine. Cook, covered, until shrimp are pink and cooked through, 2 to 3 minutes. Uncover and sprinkle with toasted bread crumbs. Serve with lemon wedges.<\/p>\n","protected":false},"excerpt":{"rendered":"
Last night’s dinner from Cook’s Illustrated. I meant to halve the recipe, but forgot that part after I halved the shrimp, so it was extra saucy. I used a pound of linguine, but again, meant to use half a pound, which would have been a better pasta\/shrimp ratio. I almost didn’t do the breadcrumbs, but … <\/p>\n