1 tsp chopped garlic
16 lg shrimp, peeled and deveined
4 tsp garlic butter, softened
3/4 c bottled clam juice
1/2 c Carmine's bread crumbs
2 tbsp olive oil
1 lemon, halved
Procedure:
Preheat oven to 425F.
Scatter garlic over the bottom of an ovenproof baking dish. Place the shrimp on top of the garlic and spread 1/2 teaspoon of the garlic butter over each shrimp. Pour the clam juice over the shrimp. Coat each one with 1 tablespoon of bread crumbs, pressing the breadcrumbs into the shrimp. Drizzle the shrimp with the olive oil.
Bake the shrimp for 12 to 15 minutes or until golden brown and crispy. Serve them right from the baking dish or transfer them to a platter. Serve the shrimp garnished with the lemon halves.
Scatter garlic over the bottom of an ovenproof baking dish. Place the shrimp on top of the garlic and spread 1/2 teaspoon of the garlic butter over each shrimp. Pour the clam juice over the shrimp. Coat each one with 1 tablespoon of bread crumbs, pressing the breadcrumbs into the shrimp. Drizzle the shrimp with the olive oil.
Bake the shrimp for 12 to 15 minutes or until golden brown and crispy. Serve them right from the baking dish or transfer them to a platter. Serve the shrimp garnished with the lemon halves.
Restaurant: Carmine’s Restaurant, Atlantic City, N.J.
Recipe Type: Authentic
Recipe Author: Chef Jeff Gotta
Original Photograph By:
Photograph Retouched By: Recipe Spy
Recipe Source: https://www.acrestaurantweek.com/chefs/chef-details.aspx?id=48
Recipe Type: Authentic
Recipe Author: Chef Jeff Gotta
Original Photograph By:
Photograph Retouched By: Recipe Spy
Recipe Source: https://www.acrestaurantweek.com/chefs/chef-details.aspx?id=48
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