To Athena in DE
Sure want to try
those shrimp martinis. We have multiple
shrimp cocktail recipes we use as main
meals. Don't want to fry the shrimp,
tho. Here is my substitute recipe; since
you have made it, do you think I could
add coconut to the coating successfully?
We have an unusual cocktail sauce
featuring orange from Steven Raichlen
that we think would be great on this.
Please let me know what you think about
the coconut. Thanks, Marilyn in FL
Crunchy Oven Fried Shrimp
extra large shrimp, cleaned but tails
on, thawed if frozen & patted dry
Melted butter, about 3 T. for each
11 - 12 shrimp
bread crumbs, about 1/2 c. for every 10
– 12 shrimp
2 big dashes EACH
garlic powder, onion powder, onion salt,
dry thyme & dry parsley to each 1/2 c.
seasonings with crumbs on a paper plate;
melt butter in a very small dish. Heat
oven to 500º & spritz a foil covered
baking sheet with butter-flavor spray.
Dip shrimp in butter, cover with crumbs,
put in one layer on foil, & bake about
10 minutes for jumbo size.