I'm cleaning out my desk today to make room for the painters and drywallers--my computer's already upstairs, but the desk stayed down in the construction zone and it's in the way now. Here's something I found while packing up, a recipe from Randy 'Bucko' Buckner, who served this as an appetizer course at a dinner we attended at his home. I've made it many times since, often serving several as a 'fish course' appetizer or a single large shrimp atop a salad.
20 raw shrimp
all purpose flour
eggs, beaten
parmesan cheese (reggiano, please), finely shredded
chopped parsley
lemon juice
butter
Shell and rinse the shrimp, then shake in a bag with enough AP flour to coat. Remove the shrimp, then dip individually in the egg and then parmesan cheese. Sprinkle with parsley. If doing ahead, chill now until dinner time. If you're almost ready to serve, cook now in butter melted in a hot skillet about 2-3 minutes per side, then drizzle with lemon juice and serve.
