Prawn Provencale
I’m non certain these are truly prawns, too I’ve never been to Provence, but this peachy appetizer was called Prawn Provencale when I learned it working for a caterer, dorsum inward the 80’s. It was a crazy time, or then I’m told, too this delicious garlic too herb shrimp popular is i of the to a greater extent than brilliant memories I have.
It does cause got some fourth dimension to butterfly the prawns, but equally I mentioned inward the video, everything tin endure done ahead of time, including the crumbing. Just pan them up, too bake them off, in i lawsuit your guests arrive. Preferably inward waves, then they tin endure enjoyed warm.
In representative you’re wondering, piece biologically different, culinarily speaking, shrimp too prawns are the same thing. I used to know the departure a long fourth dimension ago, similar inward the 80’s, but my encephalon must’ve erased it for to a greater extent than storage space.
One major tip hither is to endure certain too flavor your breadcrumb mixture rattling well. You tin flavor the shrimp also, but I don’t, too instead brand certain the mixture has enough of everything. Once they’re baked, y’all tin serve amongst whatever position out of dips, or simply some fresh lemon. So, whether you’re making these for a political party or not, I truly promise y’all hand this a endeavour soon. Enjoy!
Ingredients for two pounds shrimp (about 32 pieces)
- 2 pounds shrimp (16-20 per pound), butterflied
- olive fossil oil for brushing pan
For the breadcrumb mixture:
- 3-4 cloves garlic, crushed fine amongst dried herbs too salt)
- kosher tabular array salt to gustation
- 1/4 teaspoon dry out oregano
- 1/4 teaspoon dry out thyme
- 1/3 loving cup Italian parsley
- 1 loving cup evidently dry out breadcrumbs
- 1/2 teaspoon dark pepper
- cayenne to taste
1/4 loving cup finely grated Parmesan cheese - 1/3 loving cup olive oil, or equally needed