Little Shrimp Casseroles

A perfect do-ahead dish, great for parties – serve in four individual gratin dishes, or one large one. Shrimp, scallions, garlic, mushrooms, salt and pepper, and melted butter are tossed together, topped with bread crumbs mixed with a little olive oil, and a splash of wine, and baked for 10 minutes at 425-degrees. Succulent, buttery, garlicky shrimp with a crusty topping, served with a chilled Lachini Vineyards 2013 Pinot Gris, what could be better?!

 As you can see, I was a bit heavy handed with the bread crumbs and you can barely see the shrimp underneath!

As you can see, I was a bit heavy handed with the bread crumbs and you can barely see the shrimp underneath!

Recipe

4 T. butter, melted
2 tsp. chopped garlic
1/4 c. minced scallions
1/2 c. coarsely chopped white button mushrooms
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 T. olive oil
1 lb. large shrimp, peeled (about 24)
1 c. fresh bread crumbs (from 3/4 slice of bread processed in a food processor)
1/4 c. dry white wine

Pre-heat oven to 425-degrees.

Mix the melted butter in a glass 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 among four individual gratin dishes with about 1 cup capacity (or into one large gratin dish or shallow baking dish). In another bowl, toss the bread crumbs with the remaining tablespoon of oil so they are lightly coated but still fluffy.

Sprinkle the bread crumbs over the shrimp mixture, and pour the wine on top. 

Put gratin dishes on a cookie sheet and bake for 10 minutes, or until the top is browned and shrimp are just cooked through. Serve immediately.

– Jacques Pépin, "Fast Food My Way"