Servings:4
Because we are piggies, I usually double the recipe and use a 13x9 pan
Ingredients:
1/3 C. melted butter, plus 1 T. For greasing baking dish
5 cloves garlic, minced (I also like to use garlic paste, so convenient!)
1 lb. jumbo shrimp, peeled, deveined, tails removed (I buy them frozen from my local grocer, already to go, just defrost first!)
1 C. panko bread crumbs (I like to use the lemon pepper flavor, DEELISH-US!)
2 t. dried oregano
Juice of 1 lemon, or sprinkle with a little lemon concentrate, that works too!
1/4 C. grated Parmesan cheese
Salt
Parsley, for garnish
Directions:
Preheat oven to 475F
1. Use the 1 T. butter and coat the casserole dish.
2. Melt the remaining butter in a small saucepan over low heat.
3. Add the garlic and cook on low until garlic softens. Careful! You don't want it to brown. Set aside to cool slightly.
4. Place half the bread crumbs in an even layer in the bottom of the casserole dish. Sprinkle with 1 t. oregano.
5. Place shrimp in the dish in a SINGLE layer. This step is important for cooking evenly, don't mess it up!
6. Squeeze lemon juice over shrimp, then top with remaining bread crumbs and remaining oregano.
7. Drizzle semi cooled garlic butter evenly over top of bread crumbs, then season with salt and sprinkle with Parmesan cheese.
8. Bake for approx. 25 minutes or until top is golden brown. If doubling recipe, you will need to cook it a little longer. If top is not golden after 25 minutes, place under the broiler for a couple minutes. Watch carefully! Garnish with chopped fresh parsley. We love to eat it as is, but feel free to serve it with rice or your favorite pasta. It is rich, yummy and DEELISH-US!
And yes! I had to throw in the gratuitous glass of chardonnay, which pairs perfectly with this dish. Bon appetite! Ginger, out!
