Herbed Shrimp with Greens Recipe
1 1/2 pounds fresh shrimp
salt and freshly ground pepper to taste
2 garlic cloves, crushed
4 T. of virgin olive oil
1/2 C. bread crumbs
1/2 t. fresh thyme leaves
2 T. Italian parsley
2 T. grated Parmigiano Reggiano
2 lbs. baby greens, sprouts, etc.
Virgin olive oil
1/4 C. chopped onions
4 medium shallots, minced
2 T. virgin olive oil
1/3 C. dry white wine
1 t. dry mustard powder
1/2 C. crushed, peeled tomatoes
1 T. chopped Italian parsley
Preheat the oven to 475°F. Shell the shrimp, leaving the tail attached.
Using a sharp paring knife, slit the shrimp lengthwise along their backs, one third of the way to the tail. Remove the intestinal veins and rinse well under cold running water. Drain well, and pat dry.
In a bowl, mix together salt, pepper, garlic and olive oil, and marinate for 30 minutes. In a separate bowl, mix breadcrumbs with 2 tablespoons of the marinated oil, thyme, parsley and Parmigiano Reggiano.
On a baking sheet, toss and coat the shrimp with the remaining 2 tablespoons of marinated olive oil, then transfer them to the bowl of seasoned breadcrumbs. Coat the shrimp well, and shake off the excess breadcrumbs.
Return the shrimp to the oiled baking sheet and arrange, split sides down and open, with tails curled up from the surface. Bake in the oven at 475°F. for 8-10 minutes until crunchy and golden brown.
Toss salad greens with olive oil and vinegar while the shrimp bake.
In a medium skillet, saute' the onions and shallots in the olive oil until glossy, about 2 minutes. Add all other ingredients except the parsley, and simmer gently for 5 minutes. Pass the sauce through a sieve and stir in the parsley. Set tossed greens in center of plate, and spoon the sauce around them. Place shrimp, tails up, around the plate.
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