When Jacques Pepin speaks, I listen. His book “Fast Food My Way” is a permanent fixture in my kitchen, just because I often cook from it on weeknights. His simple dish, “Little Shrimp Casserole” only takes 30 minutes to prepare, and you’ll will be delighted by the moist tenderness of the shrimp, which are baked hidden beneath a layer of bread crumbs.
LITTLE SHRIMP CASSEROLE
(adapted from Pepin’s Fast Food My Way)
4 Tbs unsalted butter, melted
2 tsp chopped garlic
1/4 cup minced chives
1/2 cup coarsely chopped mushrooms
salt and black pepper
2 Tbs canola oil, divided
1 pound large shrimp (about 24), shelled and deveined (brined if previously frozen)
1 cup panko bread crumbs
1/4 cup vermouth
Mix the melted butter with the garlic, chives, mushrooms, salt and pepper in a large bowl. Add the shrimp and one tablespoon of canola oil; mix well. Transfer the mixture to a shallow baking dish (or make 4 individual servings).
In another bowl, toss the panko crumbs with the remaining tablespoon of oil, but make sure that they remain fluffy and don’t stick together. Sprinkle the crumbs all over the casserole, pour the vermouth on top and bake in a 425F oven for 10-15 minutes, or until the top is well browned and the shrimp are fully cooked.
to print the recipe, click here
Comments: When using frozen shrimp, I like to quickly brine them to plump them up. You can see my method in this previous post. If you have access to fresh shrimp, then skip it. Whatever you do, make sure to thoroughly dry the shrimp on paper or a kitchen towel before assembling the dish. Jacques uses white wine in his recipe, but I substituted vermouth because I like the way it complements seafood.
You can assemble the casserole a few hours beforehand, keeping it refrigerated until baking time.
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