This is one of Greg’s family recipes and is a first course on Christmas Eve. So why am I writing it? Well it was up to me to put it together before he got home and some friends popped by. I’ve seen him do it at least a dozen times, but it was still a bit daunting. It’s one of those recipes that’s more about feel than an actual recipe.
I think I did OK for my first time. Next time I’ll flatten the stuffing a bit more, and I won’t forget to drizzle a bit of oil on top before popping them in the oven. Greg drizzled a little truffle oil on them afterward and they tasted just wonderful, even if they didn’t look perfect. By perfect, I mean how he makes them.
- 1 cup bread crumbs
- 1/4 cup grated Romano cheese
- 1 clove garlic, minced
- 2 tbsp fresh parsley, chopped
- 8 jumbo shrimp shelled, deveined, or about 16-20 medium sized shrimp (around a pound)
Mix the ingredients for the stuffing and add enough water for the mixture to hold together when pressed in your palm, about 3/4 cup to 1 cup. (If the stuffing crumbles into bits when you go to put it on the shrimp, add a bit more water.) Grease a baking sheet and put about a quarter cup olive oil in a bowl. Dip each shrimp in the oil to coat and place on the baking sheet in as close to a little circle as possible. Top each with a mound of stuffing. (About a teaspoon or so.) Drizzle with olive oil and bake at 400 for 20 minutes.