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August 04, 2018

Roasted Shrimps with Savoury Crumbs

August 04, 2018/ Lucy Waverman

Ingredients

1 cup packed watercress sprigs
2 tablespoons flat leaf parsley, chopped
¼ cup chervil, chopped
1 teaspoon garlic, chopped
1 teaspoon lemon rind, grated
¼ cup olive oil
¼ cup Parmesan, grated
½ cup fresh breadcrumbs
1 pound (500 grams) extra large shrimp (16 to 20)
Salt and freshly ground pepper
2 tablespoons lemon juice

Method

Preheat oven to 450 F.

Combine watercress, parsley, chervil, garlic, lemon rind, 2 tablespoons olive oil and Parmesan in a food processor or by hand. Keep the mixture chunky. Combine with the breadcrumbs. Season with salt and pepper to taste.

Heat remaining 2 tablespoons of oil in an ovenproof skillet over high heat. Season shrimps with salt and pepper and add to skillet. Sauté for 1 minute, turning once, or until shrimp are just beginning to turn pink. Sprinkle in lemon juice and top with breadcrumb mixture. Bake for 5 minutes or until crumbs are golden and shrimp are cooked through.

Serve immediately from the skillet.

Lucy Waverman's Kitchen

Lucy Waverman's Kitchen

All recipes

Lucy Waverman's Kitchen

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Roasted Shrimps with Savoury Crumbs

Ingredients

Method