Italian Baked Gratin Shrimp

Plump shrimp under a golden, crispy parmesan crust. Nutty butter and white wine create a light sauce at the bottom of the dish, with garlic and parsley providing an immediate freshness.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 399
• Protein: 34 g
• Carbs: 14 g
• Fat: 20 g

Ingredients

• 600 g Shrimp ( peeled )
• 60 g Breadcrumbs ( plain )
• 40 g Parmesan cheese ( grated )
• 2 piece Garlic ( finely minced )
• 1 piece Flat-leaf parsley ( chopped )
• 3 tbsp Extra virgin olive oil
• 20 g Minimum butter sweet ( in small pieces )
• 50 ml Dry white wine
• 1 piece Citrus limon (L.) Burm. f. ( in wedges for serving )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Shrimp preparation

   Peel the shrimp, leaving the tails on. Pat them dry thoroughly with a clean cloth; they must be perfectly dry so the crust sticks and doesn't become soggy.

2. Crust mixture

   In a bowl, mix the breadcrumbs, grated parmesan, minced garlic, and chopped parsley. Add the olive oil and mix until you get a wet sand texture that crumbles between your fingers.

3. Plating and wetting

   Arrange the shrimp flat in a baking dish. Pour the white wine into the bottom of the dish and place small knobs of butter on the shrimp. Spread the breadcrumb mixture evenly over the top.

4. Baking

   Place under the broiler. Watch closely: the breadcrumbs should turn golden brown and the juices should bubble at the edges. The shrimp are cooked when they become opaque and firm.

Chef's tips

• Do not overcook the shrimp, or they will become rubbery; as soon as they change color, they are done.
• If the breadcrumbs brown too quickly, move the oven rack down one level.

Storage

Consume immediately out of the oven to keep the crunch. Does not store well in the refrigerator.