All of us have our go-to dinners. Those we flip to after we want one thing on the desk in lower than half an hour that we barely have to consider. Nicely, this my mates, must turn into a type of dinners for you. It couldn’t be simpler and it couldn’t be extra scrumptious both. It’s a fast baked technique that seems buttery, lemony, garlicky, CRISPY shrimp each time. So easy and simply so superb – it’s an actual winner.
You begin by placing a little bit of butter and white wine in your baking dish and let it bubble in a scorching oven for a couple of minutes to type a sauce.
Whereas that’s taking place you toss some shrimp in butter, lemon juice, and garlic. (Should you use frozen shrimp which can be already able to go, it makes this even simpler!)
FOR THE SHRIMP:
1 lb jumbo shrimp, peeled and deveined
1/2 cup dry white wine
4 tablespoons (1/2 stick) unsalted butter, melted and divided
Juice from one lemon
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
FOR THE TOPPING:
3/4 cup panko breadcrumbs
1/4 cup Parmesan cheese, finely grated
1/2 teaspoon salt
2 tablespoons butter, melted
Contemporary parsley, finely chopped
PREPARATION
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