Shrimp Aransas
GRETCHEN Carr
ingredients
- 1/2 cup unsalted butter, softened
- 1 cup fresh bread crumbs
- 1 cup chopped fresh parsley
- 1 tsp salt
- freshly ground pepper to taste
- 1/2 cup dry sherry
- 2 pounds medium to large shrimp, peeled and deveined
- 6 cloves garlic, halved lengthwise
directions
- 1
Preheat oven to 450 degrees. In bowl, combine butter and bread crumbs;mash with fork until well blended. Fold in parsley, salt and pepper and continue mixing. Slowly stir in dry sherry and blend thoroughly until ingredients make a paste.
- 2
Rinse shrimp well and squeeze out excess moisture.
- 3
Arrange half of the shrimp on bottom of a baking dish about 10x7x11.5 inches. Spread half the butter past over shrimp. Layer remaining shrimp on top and spread with remaining butter paste. Press the halved garlic cloves into the shrimp, evenly spaced.
- 4
Bake, uncovered, until the sauce begins to bubble, about 8 minutes. Reduce heat to 400 degrees and bake until brown and bubbly, about 10 minutes longer.
Source: Gretchen Carr
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