This recipe was fantastic! I need to create a category of winner/definitely-will-repeat recipes, because this was it. This was very easy, but not so quick. Peeling, deveining, drying shrimp takes awhile, plus once you get things cooking, you can't multi-task.
This was my first time cooking shrimp, unless you count my experiences at the Melting Pot! It was also my first time buying shrimp which means I should have educated myself before leaving for the store. I knew shrimp came in different sizes, but I didn't understand the numbering system. Thankfully Jay was with me to help out! We didn't find what we needed at HEB, so we continued our shopping at Whole Foods. I bought a pound, and asked if they could peel and devein them for me. The guy looked at me like I was a little nuts, but said he would. "It'll be at least 10 minutes." We continued our shopping a little guilt-ridden, but I justified the request with the fact that I have at times paid $$$$ for their food! We returned to the counter and he was still peeling shrimp. Boy did I feel a little rotten. Then the guy turns around, places the shrimp on the counter and another shopper runs off with our shrimp! "Half pound of shrimp" Oh! He was working on someone else's. Ours had just been waiting for us. Phew.
Lessons Learned
- Check the web or (my new online subscription!! at) cooksillustrated.com before going shopping if it's something new. Had I gone straight to the recipe, I could have clicked on "shrimp" and found an article bursting with advice on how to buy good shrimp.
- If you don't stay with your cart, it's likely to run away from you.
- The blade of the food processor should rest firmly in place. It worked, but had it been correctly placed, I think my bread crumbs would have turned out a even better.
- Chaperone-free rice was a perfect side dish for this. The fancy asparagus recipe I wanted to try required too much attention.
- People bottle clam juice???
The sauce was delicious, the shrimp flavorful, and the bread crumb topping gave the dish an excellent texture.
- Garlicky Shrimp with Bread Crumbs (Cook's Illustrated, March & April 2007, p. 21)
- Chaperone-free steamed white rice
- Kendall-Jackson Chardonnay
Comments (4)
Yum!
I can buy individually quick-frozen shrimp in the bag at Trader Joe's, already peeled and de-veined. We can only get frozen shrimp here. That's definitely the way to go for me. I can't remember the last time I actually cleaned shrimp!
Posted by Sheri | February 14, 2007 10:30 AM
Posted on February 14, 2007 10:30
Wow, that is gorgeous!
I'm not sure about the rice with it since it's breaded; I probably would have had a salad or something. But I for sure wouldn't argue because you said it was perfect side dish!
Posted by Amy | February 15, 2007 10:23 AM
Posted on February 15, 2007 10:23
The bread crumbs are just sprinkled on, so it's only on one side and there's not a lot of it. However there was a lot of the extra sauce, so we just poured it over the rice which soaked it all up. yum yum yum.
I also felt stupid when looking back at the recipe for writing my entry. It had a side dish suggestion right there! "Serve the shrimp with rice and either broccoli or asparagus."
Posted by Julia | February 16, 2007 7:35 AM
Posted on February 16, 2007 07:35
I bet that sauce was yummy on the rice! And you aren't stupid... you are SMART to have the same ideas for sides that the magazine did!!
Posted by Amy | February 16, 2007 11:40 AM
Posted on February 16, 2007 11:40