On 3/5/2023 5:36 PM, Carole wrote:
The recipe is not lost — just the source. I have been making this recipe titled
Broiled Shrimp (similar to the Italian-American recipe for Shrimp “Scampi”) since
the mid-1970s. I must have collected it around that time — and back then, I didn’t
always include a reference when I copied a recipe from a cookbook on loan from the
library, which is where I got most of them in the age before the internet. I seem
to recall that there was a first person expository narrative surrounding the recipes,
so I perhaps the author was a chef.
What is different about this recipe from many others is that the shrimp is breaded
and broiled. This may be a hopeless endeavor, but I am sending you a scan of the
recipe card to see if it rings a bell.
I spent some time today on this. I did not have any success finding an exact duplicate for the recipe or success finding the cookbook from which it came.
I also looked for similar recipes, hoping to find a clue as to what sort of cookbook the recipe might have been in or perhaps an ethnic origin of the recipe. The closest recipe to yours that I found was this recipe for "Grilled Shrimp Coated with Garlic and Herbs." It is for shrimp with similar ingredients, coated with flour and breadcrumbs, and grilled in the oven. Although it primarily calls for the shrimp to be on skewers, it also says that they may be grilled in a pan without the skewers. This dish is said to relate to a common dish from coastal Italy. That recipe is here: Luciatramonte
Anyhow, the search isn't hopeless yet. I have transcribed the recipe from your cards, and I will post it and this request on my site. I have a lot of readers, and perhaps one of them is familiar with that cookbook and can help us with the name of the cookbook or the ethnic name of the dish.
Broiled Shrimp (serves 4 amply)
~ 2 lbs large to jumbo shrimp
(ideal 10/lb;16/lb wks fine)
1/2 cup butter (unsalted)
1/4 cup olive oil
2 tsp lemon juice or more to taste
1/4 cup finely chopped fresh shallots
1 Tbl finely chopped garlic (or 4 cloves)
1/3 tsp black pepper
1/4 tsp salt
2 Tbl finely chopped parsley
sifted white bread crumbs
2 large eggs
On top of stove over low heat melt butter, don't let it brown.
remove pan from heat & let it cool a bit, then stir in olive
oil, lemon juice, shallots, garlic, salt and pepper.
Shell, de-vein, wash & dry shrimp. flour shrimp & shake off excess.
Dip shrimp in beaten eggs. Then dredge shrimp with bread crumbs.
Shake off excess.
Oil shallow pan with some of butter mixture. Arrange shrimp in
oiled pan and spoon remaining oil & butter mixture over them.
Place pan 8 inches below (Measure this beforehand to get rack at
proper level - it's important for even cooking) preheated broiler.
Broil shrimp (open door) for 5 minutes. Turn & cook for about 10 to
15 minutes longer.
Sprinkle with parsley.