Gamberi Aragonati

　　Big shrimp crusted with garlic and crunchy bread crumbs were always a part of our family's Christmas Eve celebration. My father would peel and stuff pans full of fresh sweet shrimp, which would disappear faster than you can say Buon Natale! Easy to do, they are a pleasure to enjoy any time of the year. Don't forget the last squeeze of fresh lemon juice; it really brings out the flavor of the shrimp. Aragonati appears to be a dialect word for gratinati, meaning food that is baked under a browned crust. It has nothing to do with the herb oregano, though it is often misspelled oreganati.

　　

Ingredients

Makes 6 servings

　　1 cup fresh bread crumbs, made from Italian or French bread

　　1/3 cup very finely chopped flat-leaf parsley

　　1 large garlic clove, finely chopped

　　Salt and freshly ground black pepper

　　About 1/4 cup olive oil

　　1 1/2 pounds large shrimp, peeled and deveined

　　Lemon wedges

　　

Step 1

1. Preheat the oven to 450°F. Lightly oil a large baking pan.

　　

Step 2

2. In a bowl, combine the bread crumbs, parsley, garlic, and salt and pepper to taste. Add 3 tablespoons oil, or enough to moisten the crumbs.

　　

Step 3

3. Arrange the shrimp in the pan in a single layer, curling each one into a circle. Spoon a little of the crumb mixture onto each shrimp. Drizzle with a little more oil.

　　

Step 4

4. Bake for 10 to 15 minutes, depending on the size of the shrimp, or until the shrimp turn pink and the crumbs are lightly browned. Serve with lemon wedges.

　　Italian Holiday CookingWilliam Morrow