Thursday, August 29, 2019


Here's a rich and decadent way to make shrimp.    It's quite rich, so this can be an app for a get together. Plus, the circular look makes it a big hit.

Bags of frozen shrimp were on sale a couple weeks ago, so we picked up 4 pounds and decided to do a baked version of garlic shrimp.  The lemon and wine make it a type of scampi in a sense.  My wife is not a fan of lemon, so I use less than the 1/2 lemon I think it should get. I prefer to have these with peeled shrimp so you can just pop these in your maw. This can be done shell on if you are one who eats the shells.

Baking this makes it less messy than the stove top version, plus it has a crispy crust.

2 lb. large (16 - 20 per pound) shrimp, peeled
splash of olive oil
splash of white wine
1 stick of butter, softened
6 cloves garlic minced
1/3 cup onion minced
big handful of parsley
pinch of pepper
juice of 1/2 lemon 
1 cup panko bread crumbs

Preheat oven to 400 - 425 degrees F.

Peel shrimp if not already peeled.  Place in a bowl with a splash of olive oil and a big splash of wine and let it soak it up while you make the topping.

In a separate bowl, moosh together the butter with the garlic, onion, parsley, lemon juice, pepper, and panko.

Take a big oval baking dish and line up the shrimp in the dish in a single layer with the tails pointing towards the center (see the photo below).  You can tuck all 2 pounds in a 14 inch oval dish with U16 shrimp.

Carefully spread the butter mixture over the shrimp. Do be careful when doing this.  You can mess up the nicely lined up shrimp and it's a bitch to line back up.

Here is what you should have before cooking

All lined up and covered in garlicky crispy goodness 
Pop into the oven and back for about 12 minutes.  I used the convection setting to give it a bit of a crisper top.  I suppose you can broil it at the end if you want it a bit browner.

Look at that pool of garlicky butter for dipping

I squeezed a bit of lemon on mine when I served myself.  That's an option when serving.   You can also dip them into the garlicky pool of butter in the middle of the pan if you are looking into getting the full on garlic butter overdose.  


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