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Little Shrimp Casseroles

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This recipe couldn't be simpler. Toss shrimp with garlic, scallions and mushrooms, top with crumbs and bake. It's a perfect party dish because you can assemble it hours ahead.

Jacques Pépin uses large shrimp here, but smaller shrimp can be substituted; reduce the cooking time by a few minutes.

  1. 4 tablespoons unsalted butter, softened
  2. 2 teaspoons chopped garlic (2 cloves)
  3. 1/4 cup minced scallions
  4. 1/2 cup coarsely chopped white button mushrooms
  5. 1/2 teaspoon salt
  6. 1/2 teaspoon freshly ground pepper
  7. 2 tablespoons canola oil
  8. 1 pound large shrimp (about 24), shelled and deveined
  9. 1 cup fresh bread crumbs
  10. 1/4 cup dry white wine
  1. In a large glass bowl, mix the butter with the garlic, scallions, mushrooms, salt, pepper and 1 tablespoon of the oil. Add the shrimp and toss to mix well. Divide the mixture among 4 gratin dishes (or spoon it into 1 large gratin dish).
  2. Toss the bread crumbs with the remaining 1 tablespoon of oil, so they are lightly coated but still fluffy. Sprinkle the shrimp mixture with the crumbs and pour on the wine.
  3. About 30 minutes before serving time, set a rack in the upper third of the oven and preheat to 425°. When the oven is hot, place the gratin dishes or dish on a cookie sheet and bake for 10 minutes, or until the crumbs are nicely browned and the shrimp are just cooked through. Serve immediately.