Prep 20 mins
Cook 15 mins
My mother has made this recipe for years. She got it from a neighbor in the 70's. It is one of my favorite ways to eat shrimp.
- 5 teaspoons olive oil
- 1⁄2 cup chopped red pepper
- 1⁄2 cup chopped onion
- 3 cloves garlic, minced
- 2 ounces cooked ham, chopped (may use bacon if you wish)
- 1⁄2 cup dry sherry
- 1⁄4 cup chopped parsley
- 2 tablespoons fresh squeezed lemon juice
- 1⁄4 teaspoon thyme
- 1⁄8 teaspoon cayenne pepper
- 3⁄4 cup plain breadcrumbs
- 1 lb raw shrimp, peeled
- Preheat oven to 400 degrees.
- Saute the red peppers, onion and garlic in 1 tablespoon olive oil until the vegetables are softened.
- Add the remaining ingredients including breadcrumbs, except the last teaspoon of olive oil and saute for a few minutes, until shrimp just begins to turn opaque.
- Put into a casserole and drizzle with remaining teaspoon of olive oil.
- Bake for 10-15 minutes until shrimp is just cooked through.
This was really good. The sherry gave it a very good flavor. I used the ham this time, but may use the bacon next to see the difference.
I'll definitely make this again! I didn't read the instructions fully so cooked the bacon with the peppers & onion (used 1 whole pepper & 1 whole onion). This worked well. Went a little lighter on the sherry, heavier on the lemon, substituted spice blend for thyme & Old Bay for cayenne. (Just used what I had.) A very enjoyable dish! I would only do 1/2 cup breadcrumbs in the future but really you have some flexibility in tailoring this dish to your taste. I'd try it even with chicken in place of shrimp and you could probably add in other veggies if you wanted!
Mmmmm, I liked this! The combination of sherry, thyme and cayenne is interesting. I used Canadian bacon.