\t4\ttablespoons\tButter 1\/2 stick — melted
\n\t2\tteaspoons\tGarlic — chopped
\n\t\u00c2\u00bc\tcup\tScallions — minced
\n\t\u00c2\u00bd\tcup\tMushrooms, Button — coarsely chopped
\n\t\u00c2\u00bd\tteaspoon\tSalt
\n\t\u00c2\u00bd\tteaspoon\tSalt
\n\t\u00c2\u00bd\tteaspoon\tPepper
\n\t2\ttablespoon\tCanola oil
\n\t1\tpound\tShrimp — large about 24 shelled
\n\t1\tcup\tBread Crumbs, fresh — from about 3\/4 slice white bread processed in a food processor
\n\t\u00c2\u00bc\tcup\tDry white wine<\/p>\n
Mix the butter in a large bowl with the garlic, scallions, mushrooms, salt, pepper, and 1 T of the oil. Add the shrimp and toss to mix well. Divide the mixture amond four individual gratin dishes with about a 1 cup capicity, or spoon into one large gratin dish or a shallow baking dish.<\/p>\n
In another bowl, toss the bread crumbs with the remaining 1 T oil, so that they are lightly coated but still fluffy,. Sprinkle the crumbs over the shrimp mixture and pour the wine whine on top.<\/p>\n
About 30 minutes before serving time, heat the oven to 425F. When the oven is ready, place the gratin dishes or dish on a cookie sheet and bake for 10 minutes, or until the topping is nicely browned and the shrimp are just cooked through. Serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"
4 tablespoons Butter 1\/2 stick — melted 2 teaspoons Garlic — chopped \u00c2\u00bc cup Scallions — minced \u00c2\u00bd cup Mushrooms, Button — coarsely chopped \u00c2\u00bd teaspoon Salt \u00c2\u00bd teaspoon Salt \u00c2\u00bd teaspoon Pepper 2 tablespoon Canola oil 1 pound Shrimp … Continue reading