Angel hair pasta tossed with olive oil, grated parmesan and chopped fresh parsley or basil makes an excellent match with the crunchy shrimp.
Makes 4 servings
- ¼ cup all-purpose flour
- ½ teaspoon salt
- 1 egg
- 2 tablespoons water
- ¾ cup panko or plain dry bread crumb
- One-third cup sliced almond
- 16 uncooked peeled deveined extra-large shrimp, thawed if frozen and peel left on tails
- ¼ cup butter, melted
- Heat oven to 375F (190C) ; generously spray 15 x 10 x 1-inch pan with cooking spray.
- Pat shrimp dry with paper towel.
- In shallow dish, mix flour and salt ; in another shallow dish, beat egg and water with a fork or a wire whisk until well mixed ; in a third shallow dish, mix bread crumbs and almonds.
- Dip each shrimp into flour, turning to coat ; then dip into egg, coating well.
- Finally, cover with bread crumbs mixture, spooning mixture over shrimp and pressing to coat ; place coated shrimp in pan and drizzle with butter.
- Bake uncovered 30 to 35 minutes or until shrimp are pink.
BON APPÉTIT
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