Garlicky Shrimp with Bread Crumbs
This recipe was fantastic! I need to create a category of winner/definitely-will-repeat recipes, because this was it. This was very easy, but not so quick. Peeling, deveining, drying shrimp takes awhile, plus once you get things cooking, you can't multi-task.
This was my first time cooking shrimp, unless you count my experiences at the Melting Pot! It was also my first time buying shrimp which means I should have educated myself before leaving for the store. I knew shrimp came in different sizes, but I didn't understand the numbering system. Thankfully Jay was with me to help out! We didn't find what we needed at HEB, so we continued our shopping at Whole Foods. I bought a pound, and asked if they could peel and devein them for me. The guy looked at me like I was a little nuts, but said he would. "It'll be at least 10 minutes." We continued our shopping a little guilt-ridden, but I justified the request with the fact that I have at times paid $$$$ for their food! We returned to the counter and he was still peeling shrimp. Boy did I feel a little rotten. Then the guy turns around, places the shrimp on the counter and another shopper runs off with our shrimp! "Half pound of shrimp" Oh! He was working on someone else's. Ours had just been waiting for us. Phew.
Lessons Learned
- Check the web or (my new online subscription!! at) cooksillustrated.com before going shopping if it's something new. Had I gone straight to the recipe, I could have clicked on "shrimp" and found an article bursting with advice on how to buy good shrimp.
- If you don't stay with your cart, it's likely to run away from you.
- The blade of the food processor should rest firmly in place. It worked, but had it been correctly placed, I think my bread crumbs would have turned out a even better.
- Chaperone-free rice was a perfect side dish for this. The fancy asparagus recipe I wanted to try required too much attention.
- People bottle clam juice???
The sauce was delicious, the shrimp flavorful, and the bread crumb topping gave the dish an excellent texture.
- Garlicky Shrimp with Bread Crumbs (Cook's Illustrated, March & April 2007, p. 21)
- Chaperone-free steamed white rice
- Kendall-Jackson Chardonnay
