We here had an awesome New Years Eve, we stayed in, had some extra teenagers in the house, and I cooked.
But I didn’t just COOK, I wanted to make something extra special and decadent. Something worthy of the evening. And even though it was just us, something worthy of serving to company. Which this definitely is, not only is it delicious, but it’s pretty in the pan. (we know not everything, while it might taste good, LOOKS good)
Baked shrimp, with lots of butter, garlic, and a crispy topping….mmmmmmm. Now this has lots of butter, so I served it on a bed of angel hair pasta, to cut all that richness…otherwise you just might go into a ‘butter coma’ If you know what I mean (wink wink)
You can lay the shrimp in any sort of glass or enameled baking dish, I used my gorgeous new Le Creuset rectangle dish. Can you tell how excited I am about my new amazing dish? Santa (aka my boyfriend) was very good to me this year. All that matters is that you have a big enough dish, a good ol’ 13 x 9 should work just fine!
I really hope you try this, if you love shrimp, this will be right up your alley.
Good luck! Have fun and enjoy!
BAKED SHRIMP WITH MUSHROOMS
2 LBS LARGE SHRIMP , PEELED AND DEVEINED
1 CUP CREMINI MUSHROOMS, CLEANED & HALVED
2 TBSPOONS OLIVE OIL
2 TBSPOONS WHITE WINE (CHARDONNAY WORKS GREAT)
2 STICKS UNSALTED BUTTER
1/4 CUP MINCED FRESH PARSLEY
1/2 CUP MINCED SHALLOTS
6 CLOVES MINCED GARLIC
2 TBSPOONS FRESH LEMON JUICE
2 LARGE EGG YOLKS
3/4 CUP JAPANESE PANKO BREAD CRUMBS
SALT (I ALWAYS USE KOSHER) AND FRESH BLACK PEPPER
HEAT YOUR OVEN TO 450 DEGREES
CUT YOUR SHRIMP DEEPLY DOWN THE CURVED SIDE, BUT NOT ALL THE WAY THROUGH THE SHRIMP (SO YOU CAN OPEN THEM UP A BIT)
IN A BOWL MIX TOGETHER, THE SHRIMP, OLIVE OIL, WINE, 2 TSPOONS OF SALT, AND A LITTLE FRESH CRACKED PEPPER. LET SIT UNTIL BUTTER MIXTURE IS READY.
MELT 2 STICKS OF BUTTER IN BOWL, ADD SHALLOTS, PARSLEY, GARLIC, LEMON JUICE, PANKO, EGG YOLKS, AND SALT AND PEPPER TO TASTE. MIX WELL.
LAY SHRIMP IN DISH (OVAL OR RECTANGULAR BAKING DISH) CUT SIDE DOWN, TRYING TO SPREAD THEM OPEN A BIT. SPRINKLE CUT MUSHROOMS OVER THE TOP OF THE SHRIMP IN THE DISH.
SPREAD BUTTER MIXTURE ON TOP OF SHRIMP/MUSHROOM IN DISH.
BAKE UNCOVERED IN OVEN 10-15 MINUTES, UNTIL A LITTLE BUBBLY AND SHRIMP ARE PINK.
SERVE OVER PASTA.