Thyme (rosemary, oregano, basil etc. are fine too)
1/2 to 1 clove
White wine (or sake)
Black pepper, salt and pepper ＊ cumin
I like to use regular to large tiger prawn or Pacific white shrimp. Compare the size of the shrimp with an egg.
Peel the shrimp, and rub them with some coarse salt or katakuriko to clean them. Rinse them under running water and wipe dry.
Butterfly the shrimp from the back sides and devein the shrimp. You devein them first before cutting the shrimp open.)Sprinkle with salt and pepper, plus garlic.
Dust evenly with flour.
Cut the sliced cheese. If the shrimp are big, cut each slice of cheese into quarters; if the shrimp are on the small side, cut the cheese into 6 pieces, or in any way you like.
Heat up some oil in a frying pan and pan fry the shrimp. When both sides are lightly browned, add the white wine, shake the pan and let the alcohol burn off.
Take the shrimp out of the pan. If the frying pan is not too dirty, put the cheese pieces in it right away. If the pan is too messy for you, wipe it out with paper towels first.
When the cheese is nutty and turning brown, top with any herbs of your choice, as much as you like. (I used fresh thyme this time.) Put the shrimp on top of the cheese pieces...
...and keep cooking while watching the heat level until the cheese turns crispy. If the cheese looks crispy when you turn the cheese and shrimp over, the dish is done.
Transfer to serving plates and sprinkle with lots of black pepper. I added a sprig of thyme to the plate in the top photo.
How to prevent oil from splattering when cooking shrimp: See the photo here. Cut off the part of the tail that's in the white circle. Chop off the ends of the tails where the red line is, and scrape out any water that's left in the remaining tail with the tip of a knife.
Story Behind this Recipe
- I love shrimp as well as cheese, so I eat them both in various ways. - These shrimp are popular at drinking parties, so I decided to post it here. - They're delicious sprinkled with cumin powder too.
Tip in Step 11: This recipe doesn't use a lot of oil, so you don't have to do this. But if you use this tip for shrimp tempura and so on, you don't have to worry about oil splattering. The cooked shrimp look nicer too. (Try it out when you have some time, or when you want to serve shrimp to guests.)