- 4 tablespoons (½ stick) unsalted butter, melted
- 2 teaspoons chopped garlic
- ¼ cup minced scallions
- ½ cup coarsely chopped white button mushroom (about 2 mushrooms)
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons canola oil
- 1 pound large shrimp, peeled (about 24)
- 1 cup fresh bread crumbs (from about ¾ slice of bread processed in a food processor)
- ¼ cup dry white wine
- Mix the butter in a large glass bowl with the garlic, scallions, mushrooms, salt, pepper, and 1 tablespoon of the oil.
- Add the shrimp, and toss to mix well.
- Divide the mixture among four individual gratin dishes, or spoon it into one large gratin dish or a shallow baking dish.
- In another bowl, toss the bread crumbs with the remaining tablespoon of oil, so they are lightly coated but still fluffy.
- Sprinkle the shrimp mixture with the crumbs, and pour the wine on top.
- About 30 minutes before serving time, heat the oven to 425 degrees.
- 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.
Tips/TechniquesRecipe from Jacques Pepin: This couldn’t be simpler. Toss shrimp with garlic, scallions, and mushrooms, top with crumbs, and bake. It’s a perfect party dish; you can do the advance preparation hours ahead, and the individual gratins mean no serving up at the last minute. (Of course, you can make this in one large dish.) I use large shrimp here, but smaller shrimp can be substituted and the cooking time reduced by a few minutes.