Little Shrimp Casseroles
Little Shrimp Casseroles

Little Shrimp Casseroles

by Lidia Bastianich on May 29, 2013

Jump to Recipe
Course
Appetizer

Ingredients

  • 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

Instructions

  1. Mix the butter in a large glass bowl with the garlic, scallions, mushrooms, salt, pepper, and 1 tablespoon of the oil.
  2. Add the shrimp, and toss to mix well.
  3. Divide the mixture among four individual gratin dishes, or spoon it into one large gratin dish or a shallow baking dish.
  4. In another bowl, toss the bread crumbs with the remaining tablespoon of oil, so they are lightly coated but still fluffy.
  5. Sprinkle the shrimp mixture with the crumbs, and pour the wine on top.
  6. About 30 minutes before serving time, heat the oven to 425 degrees.
  7. 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.
  8. Serve immediately.

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