I have a field of chervil in my garden – nothing seems to defeat it so I use it a lot. It has a slightly licorice fresh flavour, which gives the shrimp a lovely tang. If none is available, substitute with tarragon. If you want to use this as a main course double it and serve with sautéed kale.
Servings: 4
Ready Time: 20 minutes
Ingredients
1 cup packed watercress sprigs
2 tablespoons flat leaf parsley, chopped
¼ cup chervil, chopped
1 teaspoon garlic, chopped
1 teaspoon lemon rind, grated
¼ cup olive oil
¼ cup Parmesan, grated
½ cup fresh breadcrumbs
1 pound (500 grams) extra large shrimp (16 to 20)
Salt and freshly ground pepper
2 tablespoons lemon juice
Method
Preheat oven to 450 F.
Combine watercress, parsley, chervil, garlic, lemon rind, 2 tablespoons olive oil and Parmesan in a food processor or by hand. Keep the mixture chunky. Combine with the breadcrumbs. Season with salt and pepper to taste.
Heat remaining 2 tablespoons of oil in an ovenproof skillet over high heat. Season shrimps with salt and pepper and add to skillet. Sauté for 1 minute, turning once, or until shrimp are just beginning to turn pink. Sprinkle in lemon juice and top with breadcrumb mixture. Bake for 5 minutes or until crumbs are golden and shrimp are cooked through.
Serve immediately from the skillet.