Crispy Shrimp with Arugula and Lemony Mayo
Photo: James Baigrie; Styling: Karen Shinto
Time: about 35 minutes. This crowd-pleasing appetizer can be plated with the greens as a sit-down first course or served without greens as stand-up finger food.
THE WINE: Cold, crisp Sauvignon Blanc with a smidgen of Semillon (see "Wine Pick," below).
How to Make It
Step 1
1
Preheat oven to 475°. Pour bread crumbs, flour, and whites into 3 shallow bowls. Stir 1 tbsp. salt and the cayenne into bread crumbs and 1 tsp. salt into flour.
Step 2
2
Pour 1/4 cup olive oil into a large rimmed baking pan and spread to cover bottom. Dredge shrimp in flour, shaking off excess; dip in egg whites, letting excess drip off; then roll in bread crumbs. Press each shrimp in oil, then turn to coat other side, adding more oil to pan if necessary to coat all shrimp. Set slightly apart in pan.
Step 3
3
Bake shrimp until browned on the bottom, about 8 minutes; then turn over and bake until golden brown all over and opaque but still moist-looking in center of thickest part, 5 to 8 minutes longer.
Step 4
4
Mix arugula with lemon juice, remaining 1 1/2 tbsp. olive oil, and salt and pepper to taste. Serve shrimp with arugula and Lemony Mayo.
Step 5
5
Make ahead: Bread the shrimp earlier in the day and chill, uncovered (the coating dries out and the shrimp get crisper).
Step 6
6
Wine Pick: White with the First Course. Spottswoode Sauvignon Blanc 2007 (Napa and Sonoma Counties; $32). Bright, complex citrus and stone fruit, with a rich core from a little Semillon blended in (the traditional white blend in Bordeaux).
Step 7
7
Note: Nutritional analysis is per serving with mayo.
Ingredients
1 1/2 cups plain dried bread crumbs or panko (Japanese bread crumbs)
3/4 cup all-purpose flour
4 large egg whites, lightly beaten
About 4 tsp. kosher salt, divided
1/2 teaspoon cayenne (optional)
About 5 1/2 tbsp. extra-virgin olive oil, divided
24 peeled and deveined large raw shrimp (16 to 20 per lb.), tails on
4 cups arugula or tender watercress sprigs
1 1/2 tablespoons fresh lemon juice
Freshly ground black pepper
Directions
Step 1
1
Preheat oven to 475°. Pour bread crumbs, flour, and whites into 3 shallow bowls. Stir 1 tbsp. salt and the cayenne into bread crumbs and 1 tsp. salt into flour.
Step 2
2
Pour 1/4 cup olive oil into a large rimmed baking pan and spread to cover bottom. Dredge shrimp in flour, shaking off excess; dip in egg whites, letting excess drip off; then roll in bread crumbs. Press each shrimp in oil, then turn to coat other side, adding more oil to pan if necessary to coat all shrimp. Set slightly apart in pan.
Step 3
3
Bake shrimp until browned on the bottom, about 8 minutes; then turn over and bake until golden brown all over and opaque but still moist-looking in center of thickest part, 5 to 8 minutes longer.
Step 4
4
Mix arugula with lemon juice, remaining 1 1/2 tbsp. olive oil, and salt and pepper to taste. Serve shrimp with arugula and Lemony Mayo.
Step 5
5
Make ahead: Bread the shrimp earlier in the day and chill, uncovered (the coating dries out and the shrimp get crisper).
Step 6
6
Wine Pick: White with the First Course. Spottswoode Sauvignon Blanc 2007 (Napa and Sonoma Counties; $32). Bright, complex citrus and stone fruit, with a rich core from a little Semillon blended in (the traditional white blend in Bordeaux).
Step 7
7
Note: Nutritional analysis is per serving with mayo.
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