SHRIMP TRAYS RECIPES

Steps:

• Heat olive oil and butter in a skillet over medium heat. Add garlic, pepper flakes, and sauté 1 to 2 minutes, until golden.
• Add wine, clam juice, lemon juice, capers, anchovy paste, parsley, salt and pepper, and stir. Bring to a boil and cook for another 2-3 minutes.
• Add the shrimp and cook, stirring for 2-3 minutes, until opaque. Do not overcook the shrimp or it will become tough and chewy.
• Serve shrimp with liquid in a bowl and some crusty bread on the side to soak up the juice.

Steps:

• To make the sauce, in a small bowl, stir together the chili sauce, horseradish and lemon zest and juice. Season with hot pepper sauce. Set aside.
• Preheat an oven to 400°F. Lightly oil a large rimmed baking sheet. In a bowl, stir together the panko, paprika, oregano, basil, thyme, garlic, salt and cayenne pepper. In another bowl, whisk together the butter and oil. In batches, toss the shrimp in the butter mixture to coat, then coat them with the panko mixture, shaking off the excess. Spread in a single layer on the prepared baking sheet.
• Bake until the coating is golden brown and the shrimp are opaque throughout when pierced with the tip of a knife, about 10 minutes.
• Transfer the sauce to individual bowls for dipping. Serve the shrimp at once, passing the sauce on the side. Serves 4.
• Variation: For coconut shrimp, substitute 1 1/2 cups unsweetened desiccated coconut for the panko mixture. Add 1 tsp. curry powder to the butter mixture. Dip the shrimp in the butter mixture, then the coconut, and bake as directed. Serve with Thai sweet chili sauce for dipping.
• Adapted from Williams-Sonoma <i>Comfort Food,</i> by Rick Rodgers (Oxmoor House, 2009).