Crispy Fragrant Jumbo Shrimp

This is one of the appetizers that I paired with Prosecco at 2008's multi-course wine dinner. It's crispy, citrusy and herbal. It would pair well not only with dry sparkling wine, but also freshly light Chardonnays or Sauvignon Blancs.


The recipe (and the one for the lamb shanks I served that night also) come from a great cookbook featuring Jamie Oliver. Cook with Jamie is a soup to nuts guide with wonderfully simple recipes featuring flavorful ingredients. I'll be going back to it again and again.


Crispy Fragrant Jumbo Shrimp
Serves 4 as a starter, 2 as a main course.


Olive oil
3 cups breadcrumbs
1/2 cup chopped flat-leaf parsley
Zest and juice of 1 lemon
1/2 cup freshly grated Parmesan cheese
8 large shrimp, peeled and butterflied
Seasoned flour, for dusting
2 large eggs
Salt and pepper


Preheat the oven to 425 degrees. Rub a baking sheet with olive oil and set aside.


Mix breadcrumbs, parsley, lemon zest, Parmesan and 2 tablespoons olive oil in a medium bowl. Spread on another baking sheet to dry.


Whisk the eggs and place in a shallow pan. Dip the shrimp in the seasoned flour and shake off excess. Dip shrimp into the egg and let excess drip off. Place each shrimp in breadcrumb mixture and toss to coat. Press crumbs into shrimp so each is completely coated.


Put shrimp on oiled baking sheet and bake at 425 degrees for about 10 minutes or until crispy and golden.


Sprinkle shrimp with a little salt and serve.


Jamie suggests serving with a arugula lightly dressed with olive oil and lemon juice. He also says the same breadcrumbing technique works well on squid, scallops or sardines.