Shrimp: Little Shrimp Casseroles
Source of Recipe
From "Jacques Pepin Fast Food My Way"
List of Ingredients
- 4 Tbsp (1/2 stick) unsalted butter, melted
- 2 tsp chopped garlic
- 1/4 cup minced scallions
- 1/2 cup coarsely chopped white button mushrooms
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 Tbsp canola oil
- 1 lb. large shrimp (about 24), shelled
- 1 cup fresh bread crumbs (from about 3/4 slice white bread processed in a food processor)
- 1/4 cup white wine
Instructions
- Mix the butter in a large bowl with the garlic, scallions, mushrooms, salt, pepper, and 1 tablespoon of the oil. Add the shrimp and toss to mix well. Divide the mixture among 4 individual gratin dishes with about a 1-cup capacity, or spoon into one large gratin dish or a shallow baking dish.
- In another bowl, toss the bread crumbs with the remaining 1 tablespoon oil, so that they are lightly coated but still fluffy. Sprinkle the crumbs over the shrimp mixture and pour the wine on top.
- About 30 minutes before serving time, heat the oven to 425° F. When the oven is ready, place the gratin dishes or dish on a cookie sheet and bake for 10 minutes, or until the topping is nicely browned and the shrimp are just cooked through. Serve immediately.
Makes 4 servings.
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♦ Make-Ahead:
The shrimp can be tossed with a mixture of garlic, scallions, mushrooms, salt, pepper and oil a few hours ahead, and the gratins cooked at the last moment in a hot oven.
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