Peel shrimp, salt, freshly ground pepper.
Press panko onto shrimp.
Saute in sm. amount olive oil with minced garlic, minced chili,
Remove before completely cooked.
Deglze pan with lemon, when nearly evap.,
Add:
roasted tomatoes (I roast a box of comparis)roughly process with some chicken stock or, use Muir Glen fire roasted tomatoes 28 oz can (at WF) + some stock I use chicken b/c husband thinks shrimp stock makes it too fishy.
minced garlic
minced chili
dried basil
bring to boil, reduce a bit
Add:
vodka, reduce some more ... if it's handy I use it but there's no discernable difference without
Return shrimp to pan
Add:
parm. reggiano
heavy cream
salt to taste
drizzle with basil oil (I keep jars of Todd English's recipe in my freezer) or sprinkle with chiffonade of fresh
Good with a side of alfredo spinach perked up with some creole seasoning,(not Tonys) cayenne, chicken base, a tad of nutmeg, lemon.
And of course, a La Boulangerie baguette.
I have made this using a box of chopped fresh comparis and in a pinch, canned imported plum tomatoes. All with good results.