Friday, June 11, 2010
Jumbo Baked Shrimp
Can I just vent about something here? I'm a pretty big Top Chef fan. I definitely like the normal, original Top Chef better than Top Chef Masters. I was really into Top Chef Masters this season though. I'm a big pro-Susur Lee person. I think he's funny, creative, and an amazing chef (he's not chef of the millenium for nothing!). So when the finale was on this past week, and the finalists were Susur Lee, Rick Moonen, and Marcus Samuelson... of course I was rooting for Susur. And Rick. But DEFINITELY not Marcus. Not to say that Marcus isn't a great chef, because he can pull out some nice looking dishes... but I think he's very one dimensional. He sticks with what he knows, spice and spice. Susur and Rick however, continuously went out on a limb and did DIFFERENT things all throughout the season. Hell... Susur didn't even comprehend some of the challenges most of the time and still banged out a knockout dish the majority of the time. So in my book, the judges were wrong to pick Marcus. Susur Lee... you ARE my Top Master.
Adapted from Rocco Dispirito's Now Eat This - 'Jumbo Un-Fried Shrimp'
1/2 cup all purpose flour
2 cups panko breadcrumbs
3 eggs, lightly beaten
12-15 large jumbo shrimp, peeled and deveined
salt and pepper to taste
tartar sauce (optional)
Preheat your oven to 450 F.
Place flour and panko in separate shallow dishes. Place eggs in medium bowl. Dredge shrimp in flour, then eggs, then panko.
Place shrimp on greased baking sheet and season with salt and pepper.
Bake for about 6-8 minutes or until shrimp are nice and golden brown. Serve with tartar sauce!
I like this recipe because the shrimp I used were absolutely GINORMOUS! They were pleasantly crunchy on the outside, and juicy and tender on the inside. Just like well-cooked shrimp should be. Enjoy!