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.
Prep Time: 45 minutes
Cook Time: 15 minutes
Ingredients:
- 1/4 cup olive oil
- 1/2 cup orange juice
- 1 Tablespoon soy sauce
- 2 Tablespoons honey
- 2 garlic cloves, pressed
- 1 pound peeled fresh or frozen thawed shrimp, tails on optional
- 2 Tablespoons fresh dill weed, leaves stripped from stem
- 1/2 teaspoon ground cayenne pepper (red pepper), or to taste
- 1 cup panko (Japanese bread crumbs)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon sweet Hungarian paprika
- 1/8 cup chopped chives
- 1/4 cup grated Parmesan cheese
Preparation:
Preheat oven to 450 F (425 F for glass). Line a shallow baking dish with nonstick foil or spray a glass baking dish with vegetable oil.Measure olive oil, orange juice, soy sauce, and honey. Squish to combine and add shrimp. Squeeze out air, seal, and toss to coat shrimp. Refrigerate 15 minutes.
Combine dill weed, cayenne pepper, panko, and kosher salt until well-blended.
Remove shrimp from marinade with a slotted spoon and place in baking dish along with 1/2 cup of the marinade. Spread shrimp into a single layer. Sprinkle evenly with the seasoned panko mix, then top with grated Parmesan cheese. Refrigerate for 15 minutes.
Bake shrimp 12 to 15 minutes until lightly browned.
Yield: 4 servings
Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
