Italian Baked Gratin Shrimp
Ingredients
- 600 gShrimp (peeled)
- 60 gBreadcrumbs (plain)
- 40 gParmesan cheese (grated)
- 2 pcGarlic (finely minced)
- 1 pcFlat-leaf parsley (chopped)
- 3 tbspExtra virgin olive oil
- 20 gUnsalted butter (in small pieces)
- 50 mlDry white wine
- 1 pcCitrus limon (L.) Burm. f. (in wedges for serving)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately out of the oven to keep the crunch. Does not store well in the refrigerator.
