This dish can be a meal or an appetizer. If
you're going to use this as a meal, I would
recommend using larger Shrimps, if as an
appetizer use medium sized Shrimps.
I made mine shown here as an appetizer.
When you're baking in the oven, it helps if you
can use the smallest baking pan as possible
so all the liquid doesn't dissipate.
PURCHASING SHRIMP:
One see's strange numbers regarding Shrimps
at the seafood market.
Basically those two numbers tell you roughly
how many pieces of Shrimp you get per pound.
So if you see 9/12 or something similar, it
means that you get between 9 & 12 pieces of
Shrimp per pound, and these would be rather
LARGE Shrimps. Compared to 20/26 or a
similar number tells you that you get between
20 and 26 Shrimps per pound, rather small
Shrimps probably good for a Shrimp Cocktail.
Shrimps lend themselves towards DRY White
Wine or flambeing with Brandy.
You can buy frozen cooked Shrimp (as shown
here) that are already cleaned and deveined.
In this case all you really need to do is defrost.
You can do this room temperature for a few
hours, or run under warm water in a collander
for a few min. Accordingly you can also give
them a quick boil for about 1 min, or even pop
in your microwave for a min or two. When
using any of these cooking methods make it
quick as these Shrimps are already cooked.
The more the cooking process the more they
will shrink and begin to loose their flavor.
You can also buy fresh shrimp with the shell
on. In this case you need to remove the shell
(at least for this dish) and it goes fast if you're
doing so under cool running water. A lot of
people do not want to even SEE the vein
(digestive tract) and then there are those that
don't care. You can eat this, there is no
problem with that, but you can also devein
them as well. On the curved side of the
Shrimp, the top, you make a small slit with a
knife and simply pull out the vein.
Shrimp is cooked when it is white.
INGREDIENTS:
Salt and Pepper
1 - 2 cloves of Garlic chopped up
Splash of Tabasco
A small handful of Bread Crumbs
about 1 lb. Shrimp (medium at least)
1/2 stick Butter
1/4 Cup DRY White Wine (Chardonnay)
Chop up the Garlic. The more you chop into
smaller pieces the more Garlic aroma you will
get. For this recipe I don't want THAT much of
a Garlic flavor so I kept my pieces rather large.
Don't worry, after sauteeing and then baking to
serving, you will be fine if you get a piece of
Garlic, it will be rather light tasting.
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