Quick and Yummy Shrimp Dish

Continuing with my meat-free Lent, I’m cheating a bit with seafood – keeps me from eating just carbs.

I recently ate Shrimp Oreganata at Biggie’s Clam Bar in Carlstadt. Just tasting it I felt I could do something similar to replicate the herbed bread crumb topping, of course using my beloved Ritz Cracker Crumbs.

I thawed some medium sized shrimp that I had in my freezer, and removed the tails. I greased the bottom of a pie dish and arranged the shrimp in a layer kind of near each other.

In a small bowl I mixed cracker crumbs, lemon juice, garlic powder, oregano, pepper, cayenne pepper, Italian seasoning, some nutmeg, and a bit of oil to further wet the mixture. I pressed the crumbs over the shrimp and baked everything at 400 degrees until golden brown, about 12 minutes. My tummy was quite satisfied with the results.

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The Dinner Party – Roulade Style Chicken stuffed with Pesto, Proscuitto, and Fontina

This chicken roulade recipe is an oldie but goodie from my catering days at Fine Catering by Russell Morin. I’m not sure how much I’ve deviated from the original, but this is what I remember about how to make this dish. Continue reading