Serves 4; 5 minutes prep, 25 minutes cook time
Ingredients:
FOR THE SHRIMP:
1 lb jumbo shrimp, peeled and deveined
1/2 cup dry white wine
4 tablespoons (1/2 stick) unsalted butter, melted and divided
Juice from one lemon
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
FOR THE TOPPING:
3/4 cup panko breadcrumbs
1/4 cup Parmesan cheese, finely grated
1/2 teaspoon salt
2 tablespoons butter, melted
Fresh parsley, finely chopped
PREPARATION
Preheat oven to 425°F.
Pour wine and 2 tablespoons melted butter into a 9×13-inch baking pan. Place in the oven for 10 minutes to let the sauce reduce.
Add remaining butter, garlic, lemon juice, salt, and pepper to a bowl. Add shrimp and toss to coat.
In a separate bowl, stir together the breadcrumbs, parmesan cheese, salt, and 2 tablespoons melted butter.
Remove baking dish from oven and spread out shrimp in a single layer, though they should fit snugly together.
Sprinkle with breadcrumb topping and bake until shrimp are opaque but still pink 12 minutes.
Broil on high up to 2 minutes to encourage browning. Top with fresh parsley and serve. Enjoy!
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