LITTLE SHRIMP CASSEROLE

By carrot123

jaques pepin recipe by terry pogue eat-l 2011

Ingredients

• Little Shrimp Casserole - Serves 4
• Recipe By: Jacques Pepin
• Published in: Fast Food My Way, page 137
• Ingredients
• 4 tablespoons Butter 1/2 stick -- melted
• 2 teaspoons Garlic -- chopped
• 1/4 cup Scallions -- minced
• 1/2 cup Mushrooms, Button -- coarsely chopped
• 1/2 teaspoon Salt
• 1/2 teaspoon Salt
• 1/2 teaspoon Pepper
• 2 tablespoon Canola oil
• 1 pound Shrimp -- large about 24 shelled
• 1 cup Bread Crumbs, fresh -- 3 or 4 slices of bread
• 1/4 cup Dry white wine
• Little Shrimp Casserole - Serves 4
• Recipe By: Jacques Pepin
• Published in: Fast Food My Way, page 137
• Ingredients
• 4 tablespoons Butter 1/2 stick -- melted
• 2 teaspoons Garlic -- chopped
• 1/4 cup Scallions -- minced
• 1/2 cup Mushrooms, Button -- coarsely chopped
• 1/2 teaspoon Salt
• 1/2 teaspoon Salt
• 1/2 teaspoon Pepper
• 2 tablespoon Canola oil
• 1 pound Shrimp -- large about 24 shelled
• 1 cup Bread Crumbs, fresh -- 3 or 4 slices of bread
• 1/4 cup Dry white wine

Preparation

Step 1

Instructions

Mix the butter in a large bowl with the garlic, scallions, mushrooms, salt, pepper, and 1 T of the oil. Add the shrimp and toss to mix well. Divide the mixture amond four individual gratin dishes with about a 1 cup capicity, or spoon into one large gratin dish or a shallow baking dish.

In another bowl, toss the bread crumbs with the remaining 1 T oil, so that they are lightly coated but still fluffy,. Sprinkle the crumbs over the shrimp mixture and pour the wine whine on top.

About 30 minutes before serving time, heat the oven to 425F. 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.

Recipe Notes
I also made this with Cod which I cut into fingers to be about the same size as shrimp. The timing remained the same. The only difference is one needs to cut back on the wine. 1 Tablespoon of white wine per serving would be about right. The cod produces more liquid than the shrimp.