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Prep Time: 480 Minutes Cook Time: 10 Minutes |
Ready In: 490 Minutes Servings: 4 |
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This dish needs to be made in advance as the shrimp has to chill for 4 to 8 hours before cooking to allow the flavors to set in. The cooking method used is broiling but the shrimp could also be grilled over charcoal or sauteed in olive oil. Ingredients:
1 tablespoon extra virgin olive oil |
1/3 cup dried breadcrumbs (unflavored) |
1 large garlic clove |
2 tablespoons italian parsley, minced |
1 tablespoon onion, minced |
salt and pepper |
1 lb jumbo shrimp, raw (8 to 12 count) |
extra virgin olive oil |
2 large lemons, cut into wedges |
salt and pepper |
Directions:
1. Filling.
2. Heat the 1 tablespoon Of extra virgin olive oil in a small skillet over medium heat.
3. Add the garlic and breadcrumbs.
4. Turn the heat down to the lowest possible setting.
5. Stir the crumbs for about 3 minutes or until they are golden brown.
6. Put the breadcrumbs into a small bowl.
7. Stir in the parsley and onion, season with salt and pepper.
8. Shrimp.
9. Shell the Shrimp. leaving the tail section intact.
10. Cut a long pocket into their undersides by making a deep slit down the length from the tail stopping just short of slicing through the other end.
11. Press a generous teaspoon of the stuffing into each pocket.
12. Pile the shrimps on a plate cover with plastic wrap and refrigerate for 4 to 8 hours.
13. Preheat the broiler and set the rack as close to the flames as you can.
14. The shrimps should be about 5 inches from the flames as they cook.
15. Arrange the shrimps on their sides in a single layer in a broiler pan or baking dish. Drizzle each shrimp finely with olive oil and season with salt and pepper.
16. Broil 2 minutes or until light pink on one side then turn the shrimps with tongs and cook another 1 to 2 minutes or until pink on the other side.
17. They should be firm but not rubbery, please take care when cooking them as they over cook fast.Arrange the shrimps on a heated platter or serve them right from their baking dish. Sprinkle with a little lemon juice then arrange the remaining lemon wedges among them and serve immediately.
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