Friday, November 13, 2009

Little Shrimp Casseroles

shrimp casserole4

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.



The Japanese Redneck said...

Awesome. We love shrimp. Any way it's fixed. These look great.

Ciao Chow Linda said...

I'm glad you finally got around to it since it looks wonderful. Jacques Pepin is such a master.

doggybloggy said...

forget pizza - we want to come over for this!

kat said...

Oh boy does that look good!

A Feast for the Eyes said...

This recipe is right up my alley. I love cooking with wine, Jacque Pepin, gratins and shrimp. This is the way fast food should be.

Karen said...

Looks great! I'm always afraid to put shrimp in the oven - I'm afraid they'll overcook. Guess I need to see them as they curl and get pink :)

Proud Italian Cook said...

All due respect to Jacque, but I can't veer away just yet from those shrimp cakes!

Jen_from_NJ said...

I used the last of my shrimp last night making my usual shrimp scampi. While it was delicious, I wish that I had shrimp in the house to try this. I love that it is quick and a little different. Thanks!

My Carolina Kitchen said...

Stacey, I love this adaptation. We too like Jacques Pepin and I have that cookbook. Your shrimp are lovely, but shrimp is one of my all time favorites so I'm easy to please with this. I'm starting to use panko more and more.

lisa said...

I have some new, little ramekins, and I'm thinking this could make a nice first course in those!

ghweiss said...

Great use of panko. I'd never have thought of that for such a non-Asian dish, but it looks awesome!