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To add a golden color to this recipe, transfer cooked shrimp to a
nonstick baking sheet and broil until lightly browned.
Ingredients
7 ounces large shrimp
1 tbsp each freshly squeezed lemon juice and dry sherry
1 garlic clove, minced
3 tbsp plain dried bread crumbs
1 ounce Gruyere cheese, shredded
1 tbsp each chopped fresh Italian (flat-leaf) parsley and
whipped butter, melted
1/8 tsp salt
Dash white pepper
Garnish: 2 each lemon slices, lime slices and watercress sprigs
Method
Shell and devein shrimp, leaving last segment and tail in place.
Using a sharp knife, butterfly shrimp by splitting each along back,
down to tail, cutting as deep as possible without going through to the
other side; spread shrimp open so they lie flat.
In small glass or stainless-steel mixing bowl combine lemon juice,
sherry and garlic; add shrimp and toss to coat with marinade.
Cover
with plastic wrap and refrigerate for 15 minutes.
In separate small mixing bowl combine bread crumbs, cheese, parsley,
butter, salt and pepper; add 1 tbsp marinade mixture, discarding
remaining marinade, and stir until mixture is thoroughly combined and
moistened.
Onto center of each shrimp spoon an equal amount of cheese mixture and
press mixture firmly so it adheres to shrimp.
In 1-quart microwavable
shallow casserole arrange shrimp in a circle, stuffing-side up, with
tails facing toward center of casserole and leaving a space between
each shrimp.
Cover with wax paper and microwave on Medium (50%) for 3
minutes.
Rotate casserole ½ turn and microwave on Medium for 3 minutes,
until shrimp turn pink.
MAKES 2 SERVINGS.
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