- 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.
- Chris Kimball recommends serving this with rice and broccoli.
- 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.
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
- 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.
- 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.
- 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.
- 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.
- Add 1-1/2 teaspoons oil to your non-stick skillet. Increase burner to high and pre-heat oil until it begins to shimmer.
- 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.
- 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.
- 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.
- 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.
- Put on serving dish and sprinkle with toasted bread crumbs. Slice a lemon into wedges and serve.