• Ingredients: 45
  • Serves: 6

Shrimp with garlic and toasted bread crumbs with fresh bread crumbs, made from italian or french bread, very finely chopped flat-leaf parsley, large garlic clove, finely chopped, salt and freshly ground black pepper, olive oil, large shrimp, peeled and deveined, lemon wedges.


  • 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 lb. large shrimp, peeled and deveined
  • Lemon wedges

For the filling or sauce

For onions

For tomatoes

  • 16 ripe tomatoes
  • 20 tomato quarters confit
  • 4 white onions
  • 1 tbsp. of chopped parsley
  • 1 tbsp. of ground basil
  • 1 tbsp. of grated parmesan
  • 2 tbsps. of chicken juices
  • 4 cloves of garlic
  • 1 sprig of thyme
  • 1 sprig of rosemary
  • Olive oil
  • Salt & pepper

For Mornay sauce

  • Special equipment: an oval or wide round 5- to 6-qt heavy ovenproof pot; cheesecloth; kitchen string; an instant-read thermometer; 2 sealable plastic bags; an ovenproof platter
  • Accompaniments: boiled potatoes; haricots verts

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups


  1. Step 1 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.

    For this step you will need

  2. Step 2 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.

    For this step you will need

  3. Step 3 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.

    For this step you will need