Tonight Chez trof: Chef John's Shrimp Provencale
We here at Chez trof have become big fans of Chef John at Food Wishes blog and on you tube. We have tried many of his recipes and haven't found a dud yet.
https://www.youtube.com/user/foodwishes
Shrimp Provencale
1 T. (+-) olive oil
2 pounds raw shrimp (16-20 per pound)
Breadcrumb Mixture:
3 cloves garlic
kosher salt to taste
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried thyme leaves
1/3 cup chopped fresh Italian parsley, divided
1/3 cup olive oil
1 cup plain dry bread crumbs
1 pinch kosher salt
1/2 teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
1/2 cup freshly grated Parmigiano-Reggiano cheese
Preheat oven to 475 degrees F (245 degrees C). Line a sheet pan with aluminum foil. Brush with 1 tablespoon olive oil.
Carefully remove shells and legs of prawns; leave the tail attached. To butterfly the prawns, cut a slit with a small sharp knife lengthwise down the belly side of shrimp, almost to the skin on the back. Open out like a book.
MIz t. sez this is not easy. You can butterfly them from the back side and it is easier and works just as well.
Place chopped garlic, large pinch kosher salt, oregano, and thyme in a mortar; pound and stir with a pestle a few seconds. Add 1 tablespoon fresh parsley. Pound and stir mixture until it turns into a paste, 1 or 2 minutes. Add 1/3 cup olive oil; mix about 1 minute to infuse olive oil with herbs and garlic.
Place bread crumbs in a mixing bowl. Transfer herb-garlic mixture to breadcrumbs. Add a pinch of salt, black pepper, pinch cayenne, remaining chopped parsley, and grated cheese. Mix with a fork to distribute ingredients evenly. Pinch a bit of the mixture; if it feels a bit dry and doesn't stick to your finger, drizzle in a bit more olive oil. Stir until mixture reaches desired consistency. 2 to 3 minutes.
Lightly but thoroughly coat cut side of prawns with crumb mixture; place on prepared baking sheet.
Bake in preheated oven until cooked through and tails curl up, 8 to 10 minutes.
Footnotes
Chef John's Note:
You can serve these prawns with any number of dips or just a squeeze of fresh lemon. I like them with lemon aioli.
Miz t.'s Note: Dip the shrimp in a lemon butter sauce before breading. It works a lot better.
= new reply since forum marked as read
Just started back in Feb. You can find us at http://www.youtube.com/c/loveyourfood
And we're going to have a blog very soon, and I'll link there when it's up and has actual content 
20 years ago is strictly decorative now, but I don't see why this couldn't be also thrown together in my little whiz of a food processor I grind spices in instead. I'm also trying this recipe, not at all least because I have the prawns in the freezer. Thanks, Trof.
