Yield: 8 servings
Measure | Ingredient |
---|---|
2 pounds | Raw shrimp |
1½ each | Sticks butter |
2 cups | Fine dry bread crumbs 1 |
4 eaches | Cloves fresh garlic, pressed cup Dry sherry |
½ cup | Chopped parsley |
\N \N | Salt and pepper to taste |
INGREDIENTS
DIRECTIONS
Shell and devein shrimp. Toss into boiling water, return to boil and cook for about 2 minutes until shrimp turn all pink. Drain. In large skillet melt 1 stick butter (½ cup) over low heat. Add bread crumbs, parsley, garlic and salt and pepper. Stir a few minutes over low heat; pour in sherry and cook 1 minute more. Place alternate layers of shrimp and bread crumbs in well-buttered gratin dish, ending with bread crumbs. Dot with remaining butter. Bake at 350 degrees for 10 to 15 minutes.
Submitted By EARL SHELSBY On 10-16-94