1.5 lbs large shrimp
2 tablespoons all-purpose flour
1 pinch of oregano
1/4 cup olive oil
3/4 cup dry white wine
2 diced tomatoes, seeds removed
1 tablespoon freshly squeezed lemon juice
1 tablespoon chopped parsley
Triangles of bread:
6 slices of white bread
2 eggs
2 tablespoons milk
Black pepper to taste
1 cup breadcrumbs for frying
1.5 lbs large shrimp
2 tablespoons all-purpose flour
1 pinch of oregano
1/4 cup olive oil
3/4 cup dry white wine
2 diced tomatoes, seeds removed
1 tablespoon freshly squeezed lemon juice
1 tablespoon chopped parsley
Triangles of bread:
6 slices of white bread
2 eggs
2 tablespoons milk
Black pepper to taste
1 cup breadcrumbs for frying
Cut the bread into triangles
Place in a large enough container to accommodate all the triangles in one layer
Beat the eggs with the milk
Add black pepper
Pour over the bread
Cover and refrigerate for 1 hour
Peel and de-vein the shrimp, leaving the tails
Rinse and pat dry
Mix the flour, oregano, and black pepper in a flat dish
Dredge the shrimp in this mixture
Heat the olive oil in a large skillet over medium-high heat
Add the shrimp without overcrowding, cooking for 2-3 minutes per side or until pink
Remove from skillet and keep warm
Add the white wine to the skillet, stirring to deglaze
Add the diced tomatoes and cook slowly for 8-10 minutes
Return the shrimp to the skillet, adding the lemon juice
Stir to combine and heat through
Transfer to a warmed serving dish and sprinkle with parsley
Fry the bread triangles in hot oil until golden brown
Drain on paper towels and arrange around the shrimp
Serve 6 portions
