Little Shrimp Casseroles
I have no idea why it has taken me almost 2 years to post this, because I make it all the time.
The recipe is based loosely from Jacques Pepin's book Fast Food My Way, and it is so simple.
It's like a scampi without the lemon.
The original recipe calls for mushrooms, but the man of the house detests the beautiful little funghi, so I leave them out.
I also increase the garlic to 4 cloves instead of 2, and I add fresh parsley & hot red pepper flakes.
It's the little things that mean a lot.
Little Shrimp Casseroles: (adapted from Jacques Pepin's recipe)
4 tablespoons unsalted butter, softened
4 garlic cloves, minced
1/4 cup minced scallions
fresh chopped parsley
dash of hot pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons canola oil
1 pound large shrimp (about 24), shelled and deveined
1 cup fresh bread crumbs or panko
1/4 cup dry white wine
In a large glass bowl, mix the butter with the garlic, scallions, hot pepper flakes, salt, pepper and 1 tablespoon of the canola oil.
Add the shrimp and toss to mix well. Divide the mixture among 4 gratin dishes (or spoon it into 1 large gratin dish) and pour the wine around the shrimp.
Toss the bread crumbs with the remaining 1 tablespoon of oil, so they are lightly coated but still fluffy. Sprinkle the shrimp mixture with the breadcrumbs & parsley.
About 30 minutes before serving time, set a rack in the upper third of the oven and preheat to 425°. When the oven is hot, place the gratin dishes or dish on a cookie sheet and bake for 12-15 minutes (depending on the size of your shrimp), or until the crumbs are nicely browned and the shrimp are just cooked through. Serve immediately.