Prep 30 mins
Cook 20 mins
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!
- 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
- 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.
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.
This recipe sounds good except for one thing. If you baked already cooked shrimp for 20 minutes they will be very tough. I have found that in recipes such as this you can substitute raw shrimp and when they are baked for this long they will be perfectly cooked and not tough.