Shrimp is one seafood most people – even kids – really love! This is a quick recipe that you can fix and pop under the broiler or use the broiler setting of your toaster oven or maybe your microwave has a top browner that works the same way (if so, lucky you!).
Serve this with brown rice, quinoa, or a blend and maybe a salad with Asian dressing and dinner is done. Beer or a dry white wine would be great with this.
Don’t have brandy? Sub with apple juice or cider … it won’t taste quite the same but it will work (so will a little chicken or fish stock).
10 Flavor Shrimp
- 12 oz cooked or raw shrimp
- 1/4 c butter
- 1-1/2 Tbsp. minced scallions or shallots
- 1 large garlic clove, minced
- 2 Tbsp. brandy
- 2 tsp. soy sauce
- 1-1/2 tsp. finely grated fresh ginger (or 1 tsp. powdered ginger)
- 2 tbsp. minced fresh parsley
- 4 tsp. Panko crumbs (or fresh bread crumbs)
- 4 tsp. grated Parmesan cheese
Rinse shrimp (if using raw, shell and devein; cooked shrimp should already be shelled and deveined.) Drain on paper towels, blotting until dry.
Heat butter in heavy, large skillet until butter foams. Do not let it brown. Add scallions and garlic and sauté about 2 – 3 minutes until just turning golden. Add shrimp. If using cooked, toss for about a minute or 2 to heat through. If using raw, toss just until shrimp turns pink. Don’t overcook them – they will cook quickly – about 4 – 5 minutes. Add brandy, soy sauce, ginger and parsley. Stir well.
**Spoon the shrimp mixture into 4 scallop shells or ramekins. Sprinkle each serving with Panko crumbs and cheese and drip a little of the pan juices over the top to moisten. Heat under the broiler until cheese melts and crumbs are toasted and golden brown. Serve immediately.
**Alternate: You can put this into a 1-1/2 quart casserole, top with the crumbs and cheese, pan juices and set under the broiler. Serve from the casserole.