One of my friends sent me a recipe for crispy shrimp from Jessica Seinfeld's The Can't Cook Book (which I'm sure was written specifically for me). Mike and I made it for dinner Monday night, and it got two thumbs up for....

ease of use (fast, simple, non-messy)
simplicity of ingredients (the only thing I had to buy was the shrimp)
variety of uses (We ate it over brown rice pasta, but I had the leftovers in a wrap with guac. It would also be delicious over a salad for a ladies-who-lunch moment.)

1 pound, about 20 large shrimp 
3/4 cup bread crumbs
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
1/2 teaspoon sweet paprika
1/2 teaspoon kosher salt
1/4 teaspoon freshly grounded black pepper
1 lime, quartered

Heat oven with rack in the middle to 400.
Peel and devein shrimp and leave tails.  (I bought mine peeled and deveined to decrease my workload and gross factor).
Mix bread crumbs, oil, oregano, paprika, salt and pepper (12 grinds).
Add shrimp to coat, pressing in crumbs to help adhere.
Place in single layer on pan and sprinkle with any extra crumbs.
Bake until bread crumbs are crispy and shrimp is cooked 12 - 15 minutes.  
Serve with quartered lime for squeezing. 

All in all it was so delightful I'm thinking I will order the cook book
I mean, it was written for me. It's the least I can do. 

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