| 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 - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
12-05-1998
Recipe by: Frank Pelligrino
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