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Crispy shrimp with arugula and lemony mayo.

SERVES 8 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. "I like my shrimp spicy; my daughters don't," says Maria. "So I split the crumbs and add the cayenne to half."


THE WINE Cold, crisp Sauvignon Blanc with a smidgen of Semillon (see page 88)
 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 tsp. 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 tbsp. fresh lemon juice
 Freshly ground black pepper
 Lemony Mayo (recipe follows)

1. Preheat oven to 475[degrees]. 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.

2. Pour V4 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.

3. Bake shrimp until browned on the bottom, about 8 minutes; then turn over and bake until golden brown all over and opaque but stiff moist-looking in center of thickest part, 5 to 8 minutes longer.

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.

Make ahead: Bread the shrimp earlier in the day and chill, uncovered (the coating, dries oat and the shrimp get crisper).


FROM FAT; 22 G PROTEIN; 41 G FAT (4.7 G SAT.); 26 G CARBO (1.3 G FIBER); 988 MG SODIUM; 168 MG CHOL.
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Title Annotation:Dinner with friends
Article Type:Recipe
Date:Dec 1, 2008
Previous Article:Cab's big night: chef and wine pro Maria Helm Sinskey serves the king of reds with the king of beef for a pull-out-the-stops holiday meal.
Next Article:Lemony mayo.

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