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Slightly spicy with a hint of sweetness, this shrimp recipe bakes quickly in the oven. Be careful not to overcook the shrimp or they will become rubbery. Japanese panko bread crumbs are now being carried in most chain grocery stores next to standard bread crumbs or in the Oriental section. If you cannot find them, use fresh white bread crumbs (no crusts) that have been air-dried, not toasted. Take care not to overcook the shrimp or they will become tough and chewy.
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
1/4 cup Extra Virign Olivna olive oil
1/2 cup orange juice
1 Tablespoon soy sauce
2 Tablespoons honey
2 garlic cloves, pressed
1 pound (21 to 25 per pound) peeled fresh or thawed frozen raw shrimp, tails on optional
2 Tablespoons fresh dill weed, leaves stripped from stem
1 cup panko (Japanese bread crumbs)
1/4 teaspoon ground cayenne pepper (red pepper), or to taste
1/2 teaspoon sweet Hungarian paprika
1/2 teaspoon kosher salt
2 Tablespoons melted butter
1/8 cup grated Parmesan cheese
1/8 cup chopped chives

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