This recipe is from Chapter Three of The One-Pot Casserole Cookbook
Makes 4 servings
Ingredients
1 pound raw shrimp, peeled
1/4 cup salted butter, melted
1/4 cup white wine
Juice from 1/2 a lemon
2 teaspoons minced garlic
1 teaspoon Italian seasoning
1/2 teaspoon salt
Fresh black pepper
1 tablespoon salted butter
1/2 cup panko breadcrumbs
2 tablespoons grated Parmesan cheese
1 teaspoon minced fresh parsley
1/8 teaspoon garlic powder
1/8 teaspoon salt
1 1/2 teaspoons olive oil
Instructions
- Preheat the oven to 350° F.
- Scatter the shrimp into a 9-inch casserole dish. Pour in the melted butter, wine wine, and lemon juice. Sprinkle the shrimp with the garlic, Italian seasoning, salt, and a few cracks of fresh black pepper. Toss gently with a rubber spatula to coat the shrimp.
- To make the topping, place the butter in a microwave-safe bowl. Microwave on high for 30 seconds, or until melted. Add the panko, parsley, garlic powder, and salt to the bowl. Drizzle in the olive oil. Stir with a fork until the breadcrumbs are evenly moistened. Sprinkle the topping evenly over the shrimp.
- Transfer the casserole dish to the middle rack of the preheated oven. Bake for 18 to 20 minutes, until the topping is golden brown and the dish bubbles at the edges. Remove the casserole dish from the oven, and serve immediately.
