Garlicky Shrimp With Bread Crumbs De Joughe Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place shrimp in a baking dish.
• Combine bread crumbs, sherry, butter, garlic, salt, tarragon, and marjoram in a bowl. Sprinkle mixture on top of shrimp in the baking dish. Sprinkle parsley on top.
• Bake in the preheated oven until golden brown, about 25 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 11x 7 inch casserole dish.
• Place shrimp evenly in the casserole dish. Pour wine over the shrimp.
• Mix together butter, garlic, cayenne pepper, paprika, parsley and bread crumbs. Sprinkle bread crumb mixture over the shrimp. Refrigerate now if desired.
• Bake in preheated oven for 20 minutes, or until shrimp are firm and topping is golden brown. Serve immediately.

Steps:

• Rinse shrimp, drop unshelled shrimp into boiling salted water.
• Cover; heat to boiling, then lower heat and simmer gently until shells turn pink, about 5 minutes.
• Drain, cool in cold water.
• Peel off shells and remove vein that runs down back.
• To melted butter, add garlic, parsley, paprika, cayenne and sherry; mix.
• Add bread crumbs and toss.
• Place shrimp in greased individual casseroles or 11 x 7 baking dish.
• Spoon butter mixture over.
• Bake at 325F for 20 to 25 minutes or until crumbs brown.
• Sprinkle with additional parsley.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine shrimp, butter, Parmesan cheese, garlic, and oil in a bowl. Stir to combine; pour into a baking dish, spreading out evenly. Top with panko bread crumbs.
• Bake in the preheated oven until shrimp are bright pink, 15 to 18 minutes.

Steps:

• Pulse bread in a food processor until coarsely chopped,some larger crumbs remaining; there should be about 1 cup of crumbs.
• In a 12" skillet, melt 2 Tbs. butter over medium heat. Add crumbs, shallots,1/8 teaspoons salt and 1/8 teaspoons pepper.
• Cook and stir until crumbs are golden brown, 5 to 10 minutes.
• Stir in 1 Tbs. parsley and transfer crumbs to a plate to cool.
• Wipe out the skillet with paper toweling.
• Thoroughly dry shrimp n paper toweling. Sprinkle shrimp with sugar, 1/4 teaspoons salt and 1/4 teaspoons pepper.
• Heat skillet over high heat and add 2 teaspoons oil and heat to shimmering.
• Add HALF the shrimp in a single layer and cook until it's spotty brown and edges are pink (do not flip shrimp!).
• Remove pan from heat and transfer shrimp to a large plate.
• Wipe out skillet with paper toweling and repeat with remaining 2 teaspoons oil and shrimp, transferring it to the plate with the first batch of shrimp.
• Wipe out skillet, return to medium heat and melt 1 Tbs. butter in the pan.
• Add garlic and red pepper flakes, cooking and stirring for about a minute (don't let the garlic burn!).
• Add the flour and cook about a minute then slowly add the clam juice and sherry (or wine), stirring constantly.
• Bring to a simmer and reduce to about 3/4 cup, 3 - 4 minutes. then stir in remaining 3 Tbs. butter, 1 Tbs. at a time, to add shine to the sauce.
• Stir in lemon juice and remaining 1 Tbs. parsley.
• Reduce heat to medium-low and return shrimp to sauce and toss to coat.
• Cook covered for 2 or 3 minutes until shrimp is pink and cooked through.
• Transfer to serving dish and sprinkle with the toasted bread crumbs.
• Garnish with lemon wedges, if desired.

Steps:

• Add shrimp to a large pot with enough water to cover; bring slowly to a boil; drain into a colander and when cool enough to handle, peel, devein, and set aside.
• In a mixing bowl, mix together the butter, sherry, garlic, parsley, chives, nutmeg, salt, and cayenne pepper; stir to combine.
• Add in the bread crumbs and toss until the mixture is well blended and the crumbs are very buttery.
• Arrange half the shrimp in a buttered 1 1/2 quart casserole dish.
• Spread half the crumb mixture over the shrimp.
• Add remaining shrimp in another layer; top with remaining crumb mixture.
• Bake, uncovered, in a 350 degree oven for about 30 minutes or until bubbly and slightly browned.

Steps:

• Preheat oven to 350°F Grease a 1 to 1-1/2 quart casserole dish.
• Melt the butter in a medium size saucepan over medium-low heat. Add the garlic and saute about 30 seconds.
• Stir in the shrimp, sherry, onion, salt, cayenne, and paprika. Add 6 Tbsp of the bread crumbs and stir until moistened.
• Transfer the mixture to the casserole dish. Sprinkle the remaining 2 Tbsp bread crumbs on top and bake for 25 minutes, until browned and cooked through. Serve hot.

Steps:

• Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
• Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
• Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1 1/2 teaspoon cold butter, and half the parsley.
• Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1 1/2 tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes.
• Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste.
• Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley.

Steps:

• Pulse bread in a food processor until coarsely chopped,some larger crumbs remaining; there should be about 1 cup of crumbs.
• In a 12" skillet, melt 2 Tbs. butter over medium heat. Add crumbs, shallots,1/8 teaspoons salt and 1/8 teaspoons pepper.
• Cook and stir until crumbs are golden brown, 5 to 10 minutes.
• Stir in 1 Tbs. parsley and transfer crumbs to a plate to cool.
• Wipe out the skillet with paper toweling.
• Thoroughly dry shrimp n paper toweling. Sprinkle shrimp with sugar, 1/4 teaspoons salt and 1/4 teaspoons pepper.
• Heat skillet over high heat and add 2 teaspoons oil and heat to shimmering.
• Add HALF the shrimp in a single layer and cook until it's spotty brown and edges are pink (do not flip shrimp!).
• Remove pan from heat and transfer shrimp to a large plate.
• Wipe out skillet with paper toweling and repeat with remaining 2 teaspoons oil and shrimp, transferring it to the plate with the first batch of shrimp.
• Wipe out skillet, return to medium heat and melt 1 Tbs. butter in the pan.
• Add garlic and red pepper flakes, cooking and stirring for about a minute (don't let the garlic burn!).
• Add the flour and cook about a minute then slowly add the clam juice and sherry (or wine), stirring constantly.
• Bring to a simmer and reduce to about 3/4 cup, 3 - 4 minutes. then stir in remaining 3 Tbs. butter, 1 Tbs. at a time, to add shine to the sauce.
• Stir in lemon juice and remaining 1 Tbs. parsley.
• Reduce heat to medium-low and return shrimp to sauce and toss to coat.
• Cook covered for 2 or 3 minutes until shrimp is pink and cooked through.
• Transfer to serving dish and sprinkle with the toasted bread crumbs.
• Garnish with lemon wedges, if desired.

Steps:

• 1. Add shrimp to a kettle of salted boiling water and cook until barely pink, about 2 minutes. (Shrimp will not be cooked through.) Drain shrimp and cool.
• 2. Preheat oven to 375°F. and butter a shallow casserole just large enough to hold shrimp in one layer.
• 3. In a bowl stir together butter, bread crumbs, parsley, Sherry, garlic, salt, cayenne, and paprika until blended.
• 4. Place shrimp in casserole and spoon bread-crumb mixture over them.
• 5. Bake casserole until crumbs are golden brown and sizzling, 30 to 35 minutes.
• 6. Serve shrimp on toast points, if desired.

Steps:

• 1. Preheat the oven to 450°F. Lightly oil a large baking pan.
• 2. In a bowl, combine the bread crumbs, parsley, garlic, and salt and pepper to taste. Add 3 tablespoons oil, or enough to moisten the crumbs.
• 3. Arrange the shrimp in the pan in a single layer, curling each one into a circle. Spoon a little of the crumb mixture onto each shrimp. Drizzle with a little more oil.
• 4. Bake for 10 to 15 minutes, depending on the size of the shrimp, or until the shrimp turn pink and the crumbs are lightly browned. Serve with lemon wedges.

Steps:

• Melt the butter in a large non-stick pan over medium heat.
• Add the crushed red pepper and garlic and cook for 1 minute.
• Remove from heat and add the flour.
• Stir until well blended.
• Add the milk a bit at a time and stir until smooth before adding more.
• Return mixture to heat.
• Add the shrimp, green onion and cheese and cook until the sauce has thickened and the shrimp is hot.
• Add salt and pepper to taste.
• Serve over cooked rice, noodles or toast.

Steps:

• Peel and slice the garlic cloves. Melt half the butter in a large skillet. Add the shrimp and the garlic. Cook the shrimp until they start to turn pink on both sides. Don't worry if they're not completely cooked, they're going in the oven later. Remove the shrimp to about 6 or 8 small individual casserole dishes. Try to leave the garlic and butter in the pan.
• Add the rest of the butter to the pan you just cooked the shrimp in, and continue cooking until the butter is clarified and the garlic is browned.
• Strain the clarified garlic butter into a bowl or I use a 2 cup measuring cup. It makes it easy to pour.
• Mix 1/4 cup of the clarified butter with the bread crumbs and set aside.
• Add the remaining ingredients to the rest of the clarified butter. Stir and pour an even ammount into each shrimp dish. I try to stir as I pour to make sure every dish gets the same ammount of everything.
• Flake bread crumbs over shrimp. At this point they can be refrigerated and baked later.
• Bake 10-12 minutes at 400°F.
• Bread crumbs should be browned on top.