Recipe by Bobtail
Named for the island off the coast of Georgia, this dish can serve as a rich appetizer or an elegant main dish! This comes from my "America Cooks" cookbook! I love it for it's simplicity and elegance! Hope you enjoy! Update: I have prepared this dish using frozen, cooked shrimp and as suggested by the comments from a reviewer, the shrimp were a little tough. Since the cooking time is to melt the butter and for the topping to get crisp, I would suggest reducing the cook time or using uncooked shrimp. I can say, even though the shrimp I used were a little tough, the taste was delicious! Hope this helps! Thanks!
Top Review by iris5555
I used raw shrimp and only baked them 16 minutes and did not find them too tough. The breadcrumbs were not crisp--but that's the trade off. I would decrease the sherry by just a bit next time as the flavor was somewhat overpowering.
- 2 lbs cooked shrimp, peeled and cleaned
- 4 tablespoons butter, softened
- 1 garlic clove, crushed
- 6 tablespoons fine dry breadcrumbs
- 2 tablespoons parsley, chopped
- 4 tablespoons sherry wine
- 1 pinch salt
- 1 pinch white pepper
- 1 pinch cayenne pepper
- 1 -2 lemon, for garnish
Directions See How It's Made
- Preheat oven to 375 degrees.
- Arrange the cooked shrimp in individual dishes or a shallow casserole dish.
- Combine the remaining ingredients except the lemon wedges, mixing well.
- Spread this mixture over the shrimp, completely covering the shrimp.
- Place in preheated oven for approximately 20 minutes or until the the butter melts and the crumbs become crisp.
- Garnish with the lemon cut into wedges or slices.