Page 12 - BruBaker -Sides Recipes
P. 12
Submitted by Pete
LH Brubaker
Appliance Sales Mechanicsburg
INGREDIENTS
Canola oil
Breadcrumbs
6 large shrimp, peeled, deveined, tails intact Garlic compound butter Lemon salt
Chef Thomas Keller’s: Oven Roasting: Shrimp Scampi
DIRECTIONS
1.Preheat the broiler.
2.Coat the bottom of a gratin dish with a very thin layer of canola oil and dust with breadcrumbs.
3.Butterfly the shrimp up to where the shell of the tail begins. Then open up the halves of the shrimp body and fold them back toward the tail as you place it into the gratin dish (so that most of the meat is exposed).
This will ensure that the shrimp cook evenly.
4.Slice 4 1⁄4-inch-thick discs of garlic compound butter, remove them from the plastic wrap, and distribute them on the shrimp.
5.Dust with breadcrumbs. Lay the gratin dish on a sheet pan and place under the broiler until just cooked through, 2 to 3 minutes.
The shrimp are done when they are opaque and firm to the touch. Finish with lemon salt and serve.
