Crispy Baked Shrimp

 

Ingredients:

1 lb jumbo shrimp, peeled and deveined

1/2 cup dry white wine *

4 tablespoons (1/2 stick) unsalted butter, melted and divided

Juice from one lemon

3 garlic cloves, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

For the Topping:

3/4 cup panko breadcrumbs

1/4 cup Parmesan cheese, finely grated

1/2 teaspoon salt

2 tablespoons butter, melted

Fresh parsley, finely chopped

Directions:

Preheat the Oven:

Preheat oven to 425°F.  Hot enough to cook the shrimp quickly and evenly.

Prepare the Baking Pan:

Pour the dry white wine and 2 tablespoons of melted butter into a 9×13-inch baking pan. Place the pan in the oven for about 10 minutes. This reduces  the sauce to concentrate its flavor.

Mix the Shrimp with the Sauce:

In a separate bowl, combine the remaining butter, minced garlic, lemon juice, salt, and black pepper. Add the shrimp and toss them well.

Prepare the Breadcrumb Topping:

In another bowl, mix the panko breadcrumbs, finely grated Parmesan cheese, salt, and 2 tablespoons of melted butter. This topping will add a delightful crunch to the dish.

Bake the Shrimp:

Remove the preheated baking dish from the oven. Spread the shrimp in a single layer in the dish, making sure they fit snugly together for even cooking.

Add the Breadcrumb Topping:

Sprinkle the breadcrumb mixture evenly over the shrimp. This will create a crispy, golden-brown topping as it bakes.

Broil for Crispiness:

Bake the shrimp for about 12 minutes, or until they are opaque but still slightly pink. To achieve that perfect crispy topping, switch your oven to broil on high for an additional 1-2 minutes. Keep a close eye on them to prevent burning.

***For a white wine substitute in cooking, use broth (chicken or vegetable) with a splash of vinegar or lemon juice to add acidity. You can also consider white grape juice, apple juice, or even ginger ale for a sweeter white wine substitute

Why it works: Broth provides the necessary liquid and depth of flavor, especially for savory dishes.  How to use broth: 1:1 ratio /wine called for in the recipe

Adding Acidity: Since broth lacks acidity, add a tablespoon of vinegar or lemon juice for every cup of broth used to balance the flavors. 

Shrimp has been on sale so I have lots in the freezer. Will be looking for Gabe friendly recipes. Gabe liked this.