Little Shrimp Casseroles               

 tags (edit): @Try Soon! @Vogel Easy Food & Wine Magazine Main Dish Hors dOeuvres Appetizers  

 

This recipe couldn't be simpler. Toss shrimp with garlic, scallions and mushrooms, top with crumbs and bake. It's a perfect party dish because you can assemble it hours ahead.

I use large shrimp here, but smaller shrimp can be substituted; reduce the cooking time by a few minutes.

Ingredients

4 tablespoons unsalted butter softened
2 teaspoons garlic (2 cloves), chopped
1/4 cup scallions minced
1/2 cup white button mushrooms coarsely chopped
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
1/4 cup dry white wine


 

Instructions
 1. In a large glass bowl, mix the butter 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 gratin dishes (or spoon it into 1 large gratin dish).

2. 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 crumbs and pour on the wine.

3. 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 10 minutes, or until the crumbs are nicely browned and the shrimp are just cooked through. Serve immediately.


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Yields: 4 Servings
     Food & Wine magazine

 notes:  Recipe by Jacques Pépin. For more recipes by Jacques Pépin visit foodandwine.com/pepin

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