Garlic Butter Baked Shrimp

Garlic Butter Baked Shrimp
4.5 from 2 ratings
This recipe is a take on Shrimp De Jonghe, an old-school Chicago seafood dish. It comes courtesy of Binyon's, a much-loved Chicago restaurant with a long legacy. Quick and easy to prepare, this appetizer is sumptuously aromatic.This recipe is by Hal Binyon and was originally published in the Chicago Tribune.
Prep Time
Cook Time
Garlic Butter Baked Shrimp recipe - The Daily Meal
Total time: 1.53 hours
  • 3/4 pound day-old bread, crusts removed
  • 2 cloves garlic, minced
  • 1 cup softened butter
  • 1 tablespoon white wine, such as riesling
  • 30 cooked large shrimp
  • 1 tablespoon dry sherry
  • 1/2 teaspoon paprika
  1. In a food processor, grate or process 3/4 pound day-old bread (crusts removed) to make fresh breadcrumbs.
  2. In a bowl, combine the breadcrumbs, 2 cloves minced garlic, 1 cup softened butter and 1 tablespoon white wine; knead like bread dough until smooth.
  3. Roll into a 3-inch diameter log; wrap in plastic wrap. Refrigerate at least 1 hour until hardened.
  4. Preheat oven to 450 F.
  5. Divide 30 cooked large shrimp among 6 scallop shells or ovenproof ramekins; sprinkle with 1 tablespoon sherry. Top with 1/4-inch slices of the bread log. Sprinkle with 1/2 teaspoon paprika.
  6. Bake for 4 minutes. Lightly separate bread crumbs with a fork to cover shrimp more evenly. Sprinkle with more paprika, if you like. Bake until bubbling and golden brown, about 4 minutes longer.