Garlic Butter Baked Shrimp
Prep Time:
Cook Time:
  • 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.