Active time: 45 min Start to finish: 1 hr
Recipe information
Yield
Makes 4 (first course) servings
Ingredients
1
1/4 lb large (20 to 24 per lb) shrimp, shelled and deveined
1
stick (1/2 cup) unsalted butter, softened
2
medium garlic cloves, minced and mashed to a paste with a pinch of salt
2
tablespoons medium-dry Sherry
1
/2 cup fine dry bread crumbs
1
/4 cup finely chopped fresh parsley
1
/4 cup sliced almonds, lightly toasted
Accompaniment: lemon wedges
Need to make a substitution?
Preparation
Step 1
Preheat oven to 400°F.
Step 2
Blanch shrimp in boiling salted water 30 seconds, then drain in a colander and rinse under cold water until cool. Pat shrimp dry and arrange in 1 layer in a buttered 1-quart gratin dish or other ovenproof dish.
Step 3
Stir together butter, garlic paste, and Sherry until blended. Stir in bread crumbs, parsley, and salt and pepper to taste. Dot shrimp with crumb mixture and sprinkle with almonds.
Step 4
Bake shrimp until just cooked through and topping is lightly browned, about 15 minutes.