Featured RecipeMussels with Saffron Cream
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Enjoy your favorite recipe with wines selected by Jacques Franey, Pierre's son. Contact Domaine Franey.
An Austin, Texas fan of my father's often makes this recipe for New Year's Eve much to the delight of his wife. So, we thought to share it with you. The shrimp and marinade can easily be blended several hours in advance (not overnight) and refrigerated until ready to toss under the broiler.
INGREDIENTS2 pounds shrimp, the larger the better
½ cup olive oil
2 teaspoons finely chopped garlic
2 tablespoons finely chopped parsley
? teaspoon crushed red pepper flakes
2 tablespoons fine fresh bread crumbs
Salt and freshly ground pepper to taste
PREPARATION1. Preheat the broiler to high.
2. Split the shrimp down the back side. Rinse and pat dry. Or peel them but leave the last tail segment intact. Rise and drain well. Remove the dark vein, if necessary.
3. Add the remaining ingredients to the shrimp and toss to coat evenly and well.
4. Line a baking dish with foil and arrange the shrimp over it.
5. Place the shrimp under the broiler about three to four inches from the source of heat. Broil 5 to 6 minutes until the shrimp have lost their raw, greyish-white look and turn bright red on the exterior. It is not necessary to turn the shrimp as they cook. Baste the shrimp and serve hot with Curried Sweet Red Pepper Strips and Baked Rice.