Prawn Provencale � Eating the 80�s

I�m not sure these are actually prawns, and I�ve never been to Provence, but this great appetizer was called Prawn Provencale when I learned it working for a caterer, back in the 80�s. It was a crazy time, or so I�m told, and this delicious garlic and herb shrimp pop is one of the more vivid memories I have.

It does take some time to butterfly the prawns, but as I mentioned in the video, everything can be done ahead of time, including the crumbing. Just pan them up, and bake them off, once your guests arrive. Preferably in waves, so they can be enjoyed warm.

In case you�re wondering, while biologically different, culinarily speaking, shrimp and prawns are the same thing. I used to know the difference a long time ago, like in the 80�s, but my brain must�ve erased it for more storage space.

One major tip here is to be sure and season your breadcrumb mixture very well. You can season the shrimp also, but I don�t, and instead make sure the mixture has plenty of everything. Once they�re baked, you can serve with any number of dips, or just some fresh lemon. So, whether you�re making these for a party or not, I really hope you give this a try soon. Enjoy!

Ingredients for 2 pounds shrimp (about 32 pieces)

2 pounds shrimp (16-20 per pound), butterflied

olive oil for brushing pan

For the breadcrumb mixture:

3-4 cloves garlic, crushed fine with dried herbs and salt)

kosher salt to taste

1/4 teaspoon dry oregano

1/4 teaspoon dry thyme

1/3 cup Italian parsley

1 cup plain dry breadcrumbs

1/2 teaspoon black pepper

cayenne to taste

1/3 cup olive oil, or as needed