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Ingredients
- 2 lb Jumbo shrimp, (about 18), shelled and deveined
- 1Â 1/2 stk salted butter, softened (3/4 c.)
- 1 c. Fine dry bread crumbs
- 1/3 c. Chopped fresh parsley leaves
- 1/2 c. Dry Sherry
- 1 x Garlic cloves, chopped, up to 5
- 1 tsp Salt
- 1 dsh Cayenne
- 1 dsh Paprika
- Â Â Toast points, (optional)
Directions
- 1. Add in shrimp to a kettle of salted boiling water and cook till barely pink, about 2 min. (Shrimp won't be cooked through.) Drain shrimp and cold.
- 2. Preheat oven to 375F. and butter a shallow casserole just large sufficient to hold shrimp in one layer.
- 3. In a bowl stir together butter, bread crumbs, parsley, Sherry, garlic, salt, cayenne, and paprika till blended.
- 4. Place shrimp in casserole and spoon bread-crumb mix over them.
- 5. Bake casserole till crumbs are golden and sizzling, 30 to 35 min.
- 6. Serve shrimp on toast points, if you like.
- Serves 4 to 6.
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