Garlicky Shrimp with Bread Crumbs

February 21, 2012
I haven’t made this recipe in a few years, since before I started this blog, and wanted to see if it was as good as I remember. While the bread crumbs make the dish appear somewhat disheveled, they add a lot more flavor when compared to a simple shrimp scampi. The bread crumbs are so delicious that I always eat any unused crumbs by themselves with a spoon (I hope that confession isn’t too embarrassing). Quick and easy to make, perfect for a nice weekday meal; 4-stars.

Presentation is not so great; but shrimp and very tasty

  1. I recommend buying a baguette to eat along side your meal, and using a portion to make your homemade bread crumbs. But today I was serving along side a bit of fresh pasta, so I used panko (Japanese bread crumbs).  The Panko is almost as good as homemade, but under no circumstances should you use regular store-bought, pre-made bread crumbs. I make this declaration not only in terms of this recipe, but in terms of all recipes ever created.
  2. Chris Kimball recommends serving this with rice and broccoli.
  3. The recipe calls for 1/4 cup of clam juice. Instead of buying a jar of clam juice, I cook the shrimp shells in 1/2 cup water while I am preparing the rest of the recipe. I always use this substitution because not only does it save $2.50, but space in my 17-cubic-foot refrigerator is at a huge premium.

Rating: 4.stars
Cost: $9.
How much work? Low.
How big of a mess?  Low/Medium.
Started: 5:30 PM.  Ready:  6:15 PM

Chris Kimball’s original recipe is here.  The descriptions of how I prepared it today are given below:

1 pound large shrimp (31-40 per pound)
1-1/2″ piece baguette (or 3/4 cup Panko)
1/2 shallot, minced (about 1 tablespoons)
2 tablespoons minced fresh parsley leaves
3 tablespoons butter
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon sugar
3 teaspoons vegetable oil
2 medium cloves garlic
1/8 teaspoon red pepper flakes
1 teaspoons all-purpose flour
1/3 cup vermouth or white wine
1/3 cup clam juice
1 teaspoons fresh lemon juice
1 lemon, cut into wedges

  1. Defrost your shrimp by placing in cold tap water for an hour, replacing water every 15 minutes. Peel (and devein) your shrimp, placing the shrimp in a colander and shells in a pot.
  2. Dice your shallot and chop the parsley.  Cut baguette into 1″ cubes and pulse in a food processor about 10 pulses. You should have 1/2 cup coarsely ground bread crumbs.
  3. Place a 12″ non-stick skillet over medium burner, and melt 1 tablespoon butter. After the foaming has subsided, saute bread crumbs, minced shallot, plus 1/8 teaspoon salt, and 1/8 teaspoon pepper for 7 to 10 minutes; until the bread crumbs become golden brown. Mix in 1 tablespoon of minced parsley. Empty bread crumbs to a plate and clean your skillet using paper towels.
  4. Drain your defrosted shrimp in a colander and pat them dry using paper towels. Put in bowl with 1/8 sugar, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Toss to combine.
  5. Add 1-1/2 teaspoons oil to your non-stick skillet. Increase burner to high and pre-heat oil until it begins to shimmer.
  6. Cook your shrimp in two batches, adding half the shrimp in a single layer. Partially cook for 3-1/2 minutes without moving or flipping. Empty partially-cooked shrimp to clean plate; wipe out skillet using paper towels; and repeat with another 1-1/2 teaspoons oil and remaining shrimp.
  7. Decrease burner to medium heat and melt 1 tablespoon butter. Press garlic cloves directly into skillet and add pepper flakes; cooking for only 30 seconds. Add flour and continue cook for 1 additional minute.
  8. Increase burner to medium-high and whisk in sherry and clam juice. Cook for 3 to 4 minutes, then whisk in 1-1/2 tablespoons butter. Once melted, stir in lemon juice and 1 tablespoon parsley.
  9. Reduce burner to medium-low. Empty place with shrimp and any accumulated juiced to skillet. Toss to cover shrimp with sauce, covered with lid, and  cook for 3 minutes.
  10. Put on serving dish and sprinkle with toasted bread crumbs. Slice a lemon into wedges and serve.

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