Recipe by Terri F.
Don't remember where this recipe came from, have served it for years. A family favorite.
Top Review by MonicaD
I have been looking for this recipe for some time. I first found it in a Better Homes and Garden cookbook more years ago than I care to remember and served it often to great reviews. At that time the liquid of choice was chicken broth(as you might expect from a '50's cookbook). I am going to try this with a combination of white wine and chicken broth as I believe the broth will keep the original flavour which was soft and garlicky. Many white wines have a tendecy to take over,dominate and change delicate foods such as shrimp.
- 1⁄2 cup butter or 1⁄2 cup margarine
- 2 cloves garlic, pressed
- 1⁄3 cup fresh parsley, chopped
- 1⁄2 teaspoon paprika
- 1 dash cayenne pepper
- 1⁄2 cup dry white wine
- 2 cups soft breadcrumbs (not dry)
- 4 cups cleaned cooked shrimp
Directions See How It's Made
- Melt butter over low heat in small saucepan.
- Add garlic, parsley, paprika, pepper, and wine, and mix thoroughly.
- Stir bread crumbs into butter mixture.
- Place shrimp in 13x9 baking dish.
- Spread butter and crumb mixture over.
- Bake at 350 F degrees about 30 minutes, until crumbs brown.
- Sprinkle with more fresh chopped parsley.
- Serve with good bread for dipping in garlic/herb butter.