12colossal or extra-colossal shrimpunder 10 per pound
1/3cupdry white wine
2cupsfresh breadcrumbssee notes
3tablespoonsfreshly grated parmesan cheese
1/4teaspooncrushed red pepperor more to taste
1/2teaspoonfreshly ground black pepper
Preheat oven to 375°F.
Peel and devein the shrimp, leaving the tail intact. To butterfly them, make a slit along the back side, taking care not to slice all the way through the body.
Line a baking pan with aluminum foil, spray with nonstick spray and arrange the shrimp in a single layer.
Melt the butter over medium heat and add the olive oil. Add the garlic and sauté until fragrant, soft and just beginning to turn golden – do not brown.
Stir in the wine and cook for 2 minutes. Remove from the heat, and allow to cool for 5 minutes.
Add the breadcrumbs, parmesan cheese, parsley, oregano, crushed red pepper, salt and black pepper to the garlic and butter mixture and combine thoroughly.
Spoon even portions of the breadcrumb mixture over each of the butterflied shrimp.
Using your fingers, gently mold each portion of stuffing around the shrimp. Note: This recipe can be made ahead to this point and refrigerated until ready to bake.
Bake the shrimp for 12 to 15 minutes, or until they turn pink and opaque. Remove from the oven, sprinkle with lemon juice and serve immediately.
Tips for Making This Recipe
How to Make Fresh Breadcrumbs
You can use your food processor to make fresh breadcrumbs from Italian bread, French bread, sourdough, or even English muffins.If you can, use stale bread. If you don't have any, simply put a few slices in the oven at 275°F and bake until dry and lightly crisped. Times will vary depending on the type of bread you use. Don't toast the bread though, as it will likely be too dry and crumbly.Tear the stale/dried bread into pieces and put it in the work bowl of your food processor. Pulse until you get a medium-sized crumb. It's not necessary to remove the crust, but if you are using a rustic-style bread with a chewy crust, it might be harder to process into crumbs as chewy crust tends to get caught on the blades.How many slices of bread you need will depend on the size of your loaf, but if you make extra, you can freeze the leftover in bags.