Jacques Pépin's Little Shrimp Casseroles

By Addie

This recipe couldn't be simpler. Toss shrimp with garlic, scallions and mushrooms, top with crumbs and bake. It's a perfect party dish because you can assemble it hours ahead.

Jacques Pépin uses large shrimp here, but smaller shrimp can be substituted; reduce the cooking time by a few minutes.

Ingredients

• 4 tablespoons unsalted butter, softened
• 2 teaspoons chopped garlic (2 cloves)
• 1/4 cup minced green onion
• 1/2 cup coarsely chopped white button mushrooms
• Dash of hot pepper flakes (optional)
• Chopped parsley
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 tablespoons canola oil
• 1 pound large shrimp (about 24), shelled and deveined
• 1 cup fresh bread crumbs
• 1/4 cup dry white wine

Preparation

Step 1

In a large glass bowl, mix the butter with the garlic, scallions, parsley, mushrooms, salt, pepper, hot pepper flakes and 1 tablespoon of the oil. Add the shrimp and toss to mix well. Divide the mixture among 4 gratin dishes (or spoon it into 1 large gratin dish).

Toss the bread crumbs with the remaining 1 tablespoon of oil, so they are lightly coated but still fluffy. Sprinkle the shrimp mixture with the crumbs and pour on the wine.

About 30 minutes before serving time, set a rack in the upper third of the oven and preheat to 425°. When the oven is hot, place the gratin dishes or dish on a cookie sheet and bake for 10 minutes, or until the crumbs are nicely browned and the shrimp are just cooked through. Serve immediately