I don’t know about you, but shrimp is a favorite protein here, at least for our son (it doesn’t sit well with me). On my ‘to make’ pile is a generic recipe for an old favorite we’ve never tried, which is basically shrimp in a butter bread crumbs topping. So, here I go.
Instead of getting raw shrimp and cooking it, I bought pre cooked frozen shrimp. I was in a rush, so I didn’t thaw them or remove the tails- I will next time to both reduce the water and make it easier to eat.
But here is 12 ounces of shrimp divided in six cute little oven ramekins we bought when we got married, but just started using.
Now to the topping, a buttery boozy stuffing. Half a cup of melted butter was the perfect amount. I added three sliced garlic cloves and two sliced scallions, which was more than the recipes called for and I will be doubling those and adding some garlic powder as well. I used all the dry Sherry in the house, 1/4 cup. Then two tablespoons parsley and 1/4 tsp crushed red pepper. And 1 and 1/2 cups plain breadcrumbs.
And topped with about 2 tablespoons of the basically boozy stuffing to be baked until warmed through.
Baking.
Served, with buttered pasta and buttered spinach. A lot of butter in this meal. 🙂 I can’t remember how long they baked for, but it wasn’t more than 20 minutes.
They were a hit. I certainly think they need a little more flavor, but they did feel very festive and elegant. I would be happy to throw these together for a dinner party.
And I’d probably throw just a bit of Worchestershire sauce in the butter. Just a bit. But this was a keeper.
