Simple Shrimp with Toasted Brioche Breadcrumbs

Tender shrimp topped with toasty breadcrumbs.

I knocked out this simple shrimp dish on a cool night about three months ago, but I wasn’t really in love with the pics so I neglected this blog post, left it half-written for many weeks. After a little distance I realized the photo wasn’t nearly as a crappy as I’d thought it was. The pic may not be great, but luckily the dish was. Tender, sweet shrimp drowned in butter with loads of garlic topped with crisp, golden-brown breadcrumbs? Yes, please! Easy to make? I’m there!

I had about a pound and a half of medium shrimp (U-21 to 25) which I peeled. I also had about a third of a loaf of stale brioche, which I ground up in the food processor into ragged, chunky crumbs.

I melted two tablespoons of butter together with a teaspoon of extra virgin olive oil in a hot skillet and sautéed about a two-thirds of a cup of the breadcrumbs, moving them frequently with a silicon spatula until they just started to brown. I turned off the heat but kept the breadcrumbs in the pan, which allowed them to dry out a bit more. I cracked a little black pepper over the top and tossed about a 1/2 teaspoon of sea salt over it.

Next, in a saute pan I melted about a half-stick of butter over medium-high heat. I coarsely chopped two cloves of garlic and cooked them in the butter for about 45 seconds. I tossed in the shrimp, seasoned them with a little S&P, and then cooked them for about three minutes, tossing and stirring to cook them evenly. When they were almost all pink (but a little translucent in some spots) I poured in a half-glass of this lovely NZ sauv blanc I happened to have on hand. I added one tablespoon of minced fresh basil and cooked them one more minute.

I transfered the shrimp to a plate and poured the shrimpy melted butter all over them. I scattered the toasted breadcrumbs on top. Ate it up with some boiled jasmine rice and a little fresh and crisp salad. Drank some more of that sauvignon blanc. A good meal, simple and satisfying.



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