Shelly's Recipe

LITTLE SHRIMP CASSEROLES

Category: Casseroles - Seafood

4 tbsp unsalted butter, melted
2 tsp chopped garlic
1/4 cup minced scallions
1/2 cup coarsely chopped white button mushrooms (about 2 mushrooms)
1/2 tsp salt and pepper
2 tbsp canola oil
1 lb large shrimp (about 24), shelled
1 cup fresh bread crumbs (from about 3/4 slice white bread processed in a food processor)
1/4 cup dry white wine

Mix the butter in a large bowl with the garlic, scallions, mushrooms, salt, pepper and 1 tbsp of the oil. Add the shrimp and toss to mix well. Divide the mixture among four individual gratin dishes with about a 1-cup capacity, or spoon into one large gratin dish or shallow baking dish.

In another bowl, toss the bread crumbs with the remaining 1 tbsp oil, so that they are lightly coated but still fluffy. Sprinkle the crumbs over the shrimp mixture and pour the wine on top.

About 30 minutes before serving time, heat the oven to 425. When the oven is ready, place the gratin dishes or dish on a cookie sheet and bake for 10 minutes, or until the topping is nicely browned and the shrimp are just cooked through. Serve immediately. Serves 4

Make Ahead: The shrimp can be tossed with a mixture of the garlic, scallions, mushrooms, salt, pepper and oil a few hours ahead, and the gratins cooked at the last moment in a hot oven. NOTE: Can also be made in a large casserole dish instead of individuals.