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Combine the following ingredients in a food processor:
1 lb. butter
½ cup finely chopped parsley
1 Tbsp. finely chopped shallots
1½ Tbsp. finely chopped garlic
1 Tbsp. per nod
1½ tsp. salt
1 tsp. finely ground white pepper
2 Tbsp. ground almonds
Hollow out 2 long French loaves of bread (baguettes) or 12 small individual rolls. Grind the white bread in a blender or food processor. Set the crumbs aside.
Shell and devein:
1¾ lb. shrimp (size 40-50 per lb.) This will give you 1½ lb. shrimp. Cook shrimp.
In the following order, layer in the hollowed loafs:
the shrimp (cooked)
the seasoned butter
some of the reserved bread crumbs
Sprinkle with ¾ to 1 cup of white wine. At this point do not cover with the lid. Place uncovered in a preheated 400° oven for 20-25 minutes depending upon the size of the loaf used. Cover with the “lid” during the last 10 minutes of cooking or serve without the lid.
©Sally Bernstein, 2006