Well, 2021 is off to an interesting start—instead of going to Florida as I had planned at the beginning of February—I decided to fall down a step and go to the ER. No broken bones, but some messed up tendons and muscles in my leg. Needless to say, I have not been cooking much lately. I do, however, have a new recipe that is super easy and fabulous if you are a shrimp lover.
This is easily adjusted for personal taste; you can make more crumb mix if you like, or add/subtract garlic, or adjust herbs for preference. Personally, I always make a recipe as written the first time and then make adjustments the next time I make it. I hope you enjoy this and stay well.
2 lbs. medium sized raw shrimp, peeled and deveined. (If frozen, thaw before baking.)
2 Tablespoons lemon juice
2 Tablespoons white wine
1 shallot, minced
5 Tablespoons melted butter, divided use
1/3 cup plain panko or breadcrumbs
2 cloves garlic, minced
2 Tablespoons grated parmesan cheese
½ teaspoon red pepper flakes
¼ cup fresh parsley, chopped
Salt and white pepper (you may use black pepper if you don’t have white)
Heat oven to 425 degrees. Combine the shrimp with the lemon juice, white wine, shallot and 2 Tablespoons of the melted butter. Spread into a shallow baking dish that is big enough that shrimp are not piled more than two-deep.
In a bowl, combine the panko with the garlic, cheese, red pepper, parsley and 3 Tablespoons melted butter. Add dash of salt and white pepper.
Cover the shrimp evenly with the crumb mixture and bake for 12 minutes or until bubbly and shrimp are cooked through.