| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Cklive08 | 6 | servings | |
INGREDIENTS
| 2 | lb | Large shrimp; peeled, deveined, |
| Butterflied; tails left on, patted dry | ||
| 1 | c | All-purpose flour |
| 1 | c | Vegetable oil |
| 2 | c | Dry white wine |
| 1 | c | Chicken broth |
| Juice of 1 lemon | ||
| 2 | ts | Minced garlic |
| 2 | ts | Chopped fresh oregano |
| (or 1 tspn dried oregano) | ||
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1/2 | c | Freshly-grated Pecorino Romano cheese |
| 8 | tb | Unsalted butter -; (approx) |
| 1 | c | Bread crumbs |
INSTRUCTIONS
Preheat oven to 400 degrees. Dredge shrimp in flour, patting them to make sure all sides are well coated. Heat oil in a large saute pan over high heat. When oil is very hot but not smoking, add shrimp and saute for 3 minutes or until shrimp have just begun to brown. Do not crowd pan; prepare shrimp in batches, if necessary. Remove shrimp from pan and drain off all excess oil. Return pan to medium-high heat. Add shrimp, wine, broth, lemon juice, garlic, oregano, and salt and pepper. Bring to a boil and cook for 1 minute. Using a slotted spoon, remove shrimp from pan and place on a cookie sheet with sides. Pour sauce over the top of the shrimp. Sprinkle cheese over each shrimp. Place 1/2 teaspoon butter on each shrimp, then generously coat the tops with bread crumbs. Bake for 3 minutes. Transfer shrimp to broiler for 1 minute or until tops are brown. Serve. This recipe yields 6 servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Frank Pelligrino, "Rao's Cookbook" From the TV FOOD NETWORK - (Show # CL-9141 broadcast 06-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] ~or- [email protected] 12-05-1998 Recipe by: Frank Pelligrino Converted by MM_Buster v2.0l.
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