Shrimp in a crust

Shrimp in a crust is a delicious and refined appetizer, perfect for a special dinner. In Italy, this preparation may include a Mediterranean touch with the addition of aromatic herbs or typical condiments. Here is the recipe:

Ingredients

• 12 large shrimp, peeled and deveined
• Salt and pepper to taste
• Lemon juice
• 100 g of flour
• 2 eggs
• 100 g of breadcrumbs
• 50 g of corn flour (for a crispy touch)
• Finely chopped aromatic herbs to taste (parsley, thyme, basil)
• Oil for frying

Preparation

1. Seasoning the Shrimp: Start by cleaning the shrimp if not already done. Once cleaned, season the shrimp with salt, pepper, and lemon juice. Let them rest for about 10 minutes so they absorb the flavors.

2. Breading: Prepare three deep plates for breading: in the first put the flour, in the second beat the eggs with a pinch of salt, and in the third mix the breadcrumbs with the corn flour and the chopped aromatic herbs.

3. Coating: Take one shrimp at a time, coat it first in the flour, then in the beaten egg, and finally in the breadcrumb and corn flour mixture. Make sure each shrimp is completely covered.

4. Frying: Heat plenty of oil in a pan. When the oil is hot, fry the breaded shrimp until they are golden and crispy. It will probably take about 2 minutes per side.

5. Serving: Drain the shrimp on paper towels to remove excess oil. Serve them hot, with lemon wedges on the side or a dip of your choice, for example tartar sauce or a delicate lemon-flavored mayonnaise.

Trivia

Crusted shrimp are a versatile dish and can be enriched in many ways. A common addition, for example, is to wrap the shrimp in a thin slice of zucchini before breading, or to place a sage leaf between the shrimp meat and the crust, which will add a fresh aromatic taste to the dish. Alternatively, for a spicier version, chopped chili pepper can be added to the breading mix.