Bake shrimp under a blanket
THIS is a fast, easy recipe for shrimp baked under a blanket of breadcrumbs, Parmesan and herbs.
A single layer of shrimp is topped with garlicky seasoned breadcrumbs, which protect the delicate crustaceans as they bake. (It’s important to use large shrimp; smaller ones require less cooking time and will dry out before your topping crisps and turns golden.)
The dish smells great, too. Eeat it on its own or serve it with pasta, rice or a favourite grain, or on top of a salad.
GARLIC SHRIMP BAKE 4 to 6 servings Active time:
Total time:
What you need
15 minutes; 30 minutes
3 tbs olive oil, plus more for greasing 1kg large shrimp, peeled and deveined ¾ cup fresh or panko breadcrumbs, white or whole-wheat
¾ cup finely grated Parmesan cheese,
plus more for serving
3 cloves garlic, minced or finely grated ¼ cup chopped fresh flat-leaf parsley ½ tsp crushed red pepper flakes
2 tbs salted butter, melted Cooked rice, couscous or quinoa, for serving (optional)
Lemon wedges, for serving (optional)
How to make it
Position a rack in the middle of the oven and preheat the oven to 180ºC.
Lightly grease a 23cm-by-33cm baking dish. Arrange the shrimp in a single layer in the baking dish; it’s okay if they touch and overlap a bit.
In a medium bowl, stir together the breadcrumbs, cheese, garlic, parsley and pepper flakes until combined. Add the 3 tablespoons of oil and mix until well combined.
Spoon the breadcrumb mixture over the shrimp, covering them as evenly as possible. Drizzle the melted butter over the breadcrumbs and bake for 15 minutes, or until the breadcrumbs are golden and the shrimp are cooked through. If desired, switch the oven to grill for 1 to 2 minutes to further brown the topping, watching carefully to ensure it does not burn.
Serve the shrimp as is, or with your favourite grain, rice or pasta, with lemon wedges on the side, if desired.
Substitutions: No parsley? Use fresh basil.
Storage: Refrigerate for up to 2 days; reheat in skillet over medium heat or in a 180ºC oven. |