After the Celery Gratin recipe, I got on a gratin kick. Here’s a rich and decadent way to make shrimp.    It’s quite rich, so this can be an app for a get together. Plus, the circular look makes it a big hit.

Bags of frozen shrimp were on sale a couple weeks ago. We picked up 4 pounds. We decided to do a baked version of garlic shrimp.  The lemon and wine make it a type of scampi in a sense.   I prefer to have these with peeled shrimp so you can just pop these in your maw. This can be done shell on if you are one who eats the shells.

Here goes:

Baked Garlic Shrimp

• 2 lb. large (16 – 20 per pound) shrimp, peeled or not
• splash of olive oil
• splash of white wine
• 1 stick of butter, softened
• 6 cloves garlic minced
• 1/3 cup onion minced
• handful of parsley
• pepper
• juice of 1/2 lemon 
• 1 cup panko bread crumbs

Preheat oven to 400 – 425 degrees Fahrenheit.

Peel shrimp if not already peeled.  Place in a bowl with a splash of olive oil. Add a big splash of wine. Let it soak it up while you make the topping.

In a separate bowl, moosh together the butter with the garlic, onion, parsley, lemon juice, pepper, and panko.

Take a big oval baking dish. Line up the shrimp in the dish in a single layer. Make sure the tails are pointing towards the center (see the photo below).  You can tuck all 2 pounds in a 14 inch oval dish with U16 shrimp. This can be a pain. Do be patient.

Carefully spread the butter mixture over the shrimp. Do be careful when doing this.  You can mess up the nicely lined up shrimp and it’s a bitch to line back up.

Here is what you should have before cooking:

Pop into the oven and convection roast for about 12 minutes.  I used the convection setting to give it a bit of a crisper top.  I suppose you can broil it at the end if you want it a bit browner.

Look at that garlicky swimming pool of butter ready to dip the shrimp into!

I squeezed a bit of lemon on mine when I served myself.  That’s a choice when serving.  You can also dip them into the garlicky pool of butter in the middle of the pan. If you are looking into getting the full-on garlic butter overdose, this is the way to go.  

OPA!