↞ recipe box start page
Category: Casseroles - Seafood
Prep Time: Cook Time: Total Time:
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.
view more member recipes
LITTLE SHRIMP CASSEROLES
view my recipes
print
save
Category: Casseroles - Seafood
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Little Shrimp Casseroles
by sgre52160
4 tbsp unsalted butter, softened 2 tsp chopped garlic (2 cloves) 1/4 cup minced scallions 1/2 cup coarsely chopped white button mushrooms 1/2 tsp salt and pepper 2 tbsp canola oil 1 lb large s
by sgre52160
4 tbsp unsalted butter, softened 2 tsp chopped garlic (2 cloves) 1/4 cup minced scallions 1/2 cup coarsely chopped white button mushrooms 1/2 tsp salt and pepper 2 tbsp canola oil 1 lb large s
Honeymooners Casseroles
by sgre52160
1 1/2 cups hashed brown potatoes, frozen, loose-pack 1/2 cup Monterey Jack cheese, shredded 1/2 cup ham, diced, cooked 1/2 cup Swiss cheese, shredded 2 Eggs, beaten 1/2 cup half and half cream
by sgre52160
1 1/2 cups hashed brown potatoes, frozen, loose-pack 1/2 cup Monterey Jack cheese, shredded 1/2 cup ham, diced, cooked 1/2 cup Swiss cheese, shredded 2 Eggs, beaten 1/2 cup half and half cream
Mexican Tortilla Casseroles
by ICOOK2
Nonstick spray coating 6 6-inch corn tortillas, each cut into 6 wedges 2 cups cubed cooked chicken 1 cup loose-pack frozen whole kernel corn 1 16-ounce jar salsa verde 3 tablespo
by ICOOK2
Nonstick spray coating 6 6-inch corn tortillas, each cut into 6 wedges 2 cups cubed cooked chicken 1 cup loose-pack frozen whole kernel corn 1 16-ounce jar salsa verde 3 tablespo
Monterey Tortilla Casseroles
by ICOOK2
Ingredients Nonstick spray coating 6 6-inch corn tortillas, each cut into 6 wedges 2 cups cubed cooked chicken 1 cup loose-pack frozen whole kernel corn 1 16-ounce jar salsa verde
by ICOOK2
Ingredients Nonstick spray coating 6 6-inch corn tortillas, each cut into 6 wedges 2 cups cubed cooked chicken 1 cup loose-pack frozen whole kernel corn 1 16-ounce jar salsa verde
view more member recipes