Quintessential Wines from California
Brass Tacks wines from California
Central Coast
Lemon Crusted Shrimp

Enjoy with Brass Tacks Riesling
Makes about 15-18 Shrimp

Lemon Crusted ShrimpIngredients
1 lb large shrimp, raw, peeled, deveined, with tail
1/2 cup seasoned bread crumbs 
2 cloves minced garlic 
Zest of one lemon 
1/4 tsp of saffron threads, crumbled 
1/2 cup milk 
Fresh pepper to taste

Heat oven to 550F. Butterfly each shrimp along vein by slicing along the vein, being careful to not cut all the way through. Open the split without breaking through the vein and lay the shrimp flat with tail end standing up.

Combine the breadcrumbs, garlic and lemon and mix with your hands until the lemon and garlic are well distributed.

Heat milk in microwave until almost boiling. Dip each shrimp in the hot milk and then roll through breads crumb mixture to completely cover each shrimp.

Stand shrimp tail up by opening butterfly flat against the cookie sheet. Crack fresh pepper over each shrimp and cook for 5-8 minutes. Serve hot with lemon wedge for extra zest.

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