Serves: 3 to 4
INGREDIENTS
- 2 pounds extra large (about 16 to 20) peeled and deveined shrimp
- 8 ounces unsalted butter
- 4 ounces peeled and minced garlic
- 6 ounces sliced shallots
- 24 ounces white wine
- 1 cup plain bread crumbs
- 2 ounces grated Parmesan cheese
- 2 tablespoons Fairway dried oregano
- 1/2 bunch flat leaf parsley, chopped
- 4 ounces cherry tomatoes, halved
- 4 ounces sliced red onion
- 2 tablespoons Fairway sea salt
- 2 tablespoons Fairway black pepper
DIRECTIONS
- Combine bread crumbs with salt, pepper, Parmesan cheese, and oregano, and set aside.
- Heat pan, and add butter. When melted, add garlic and shallots, and saute for 2 minutes on medium-high heat.
- Add a pinch of salt and pepper, then add shrimp, and toss everything around in pan.
- Add in white wine, and cook until the smell of the alcohol is gone.
- Toss in half your seasoned bread crumbs, and mix until sauce begins to thicken.
- At this point, the shrimp should only be three-quarters of the way cooked. They should still be a little blue, and not completely curled up.
- Pour the shrimp and the sauce into a casserole pan.
- Sprinkle the top of the shrimp with the remaining bread crumbs, and broil in oven on high for 1 minute to brown the bread crumbs and finish cooking the shrimp.
- In a separate bowl, mix the tomatoes, onion, and parsley, and garnish the casserole with this mixture before serving.
Chef's Note: If you don't want to garnish the dish with the tomatoes and onions, simply use sliced lemon and parsley instead.
