This recipe goes out to all our garlic lovers out there. With the hustle and bustle that the holiday season brings, planning dinners is just one more thing to add to the to-do list. This recipe is not only delicious, but it’s quick, easy, and uses ingredients that you may already have laying around.
I thought that shrimp would be the best for this recipe however, you can use it on pretty much any other seafood. Plus, not only can it be used for dinner, but maybe even something to consider as an appetizer during your holiday festivities.
All About Shrimp
Did you know that shrimp are high in protein but low in calories? Shrimp also produce minerals that help fight against cancer. With over 2,000 species of shrimp out there, you really can’t go wrong by eating these tasty crustaceans!
In one of our previous blogs, "Shrimp Rolls", we go into detail about the selection of our shrimp. Whether you’re looking for wild caught or farm raised, our diligence in research and supplier relation is reflected in the quality of our shrimp.
The Recipe
For this recipe, I used a farmed raised shrimp, 21-25 count, shell-off, raw, 2-pound bag. The shrimp from this bag were deveined with the tail on. The recipe calls for removing the tails, however, I kept them on to make it easier to grab as an appetizer. I used the whole 2 pound bag for this recipe; but, if you are cooking for less than 4 people, I would recommend only using as much as you can eat and saving the rest for another recipe. Our shrimp is individually frozen for ease of use. The cooking times in the recipe are based on the size of shrimp that I used, so you may need to adjust your cooking time if you use smaller or larger shrimp.
Ingredients:
2 pounds raw shrimp, peeled and deveined
6-8 cloves garlic, peeled and minced
3 tablespoons white wine
Kosher salt and freshly ground black pepper
¼ cup (4 tablespoons) melted butter
½ cup Panko bread crumbs (I used our Italian Seasoned Panko, available for purchase at Foremost Seafood)
1-2 tablespoons freshly-squeezed lemon juice
2 tablespoons fresh italian-leaf parsley, chopped
Red pepper flakes (optional)
Directions:
Preheat the oven to 425 degrees.
In a medium mixing bowl, add the shrimp, garlic, and white wine and toss to combine.
Transfer the shrimp mixture to a 9x13 inch baking dish, and spread the shrimp out in an even layer. Season with salt and pepper.
Rinse out the mixing bowl, then add the melted butter and Panko, and use a fork to stir everything together until it’s evenly combined. With your fingers, sprinkle the mixture evenly in the baking dish over the shrimp.
Transfer the dish to the oven and bake for about 7 minutes, or until the shrimp are just turning pink. Switch the oven over to the “high” broiler setting. Then broil the shrimp for 2-3 more minutes or until they are totally pink and cooked through, and the Panko starts to toast and turn slightly golden.
Remove and drizzle the lemon juice evenly over the shrimp, and sprinkle on the parsley.
Serve immediately.
At Foremost Seafood
With the holidays here, make your dinner plans simple by stopping at Foremost Seafood. Whether it’s shrimp, fresh fish, crab meat, or any of our other products, we’re sure that the quality of our seafood will not only enhance your meals but will wow any of your guests. Give us a call at (937) 298-1986 to place your pre-orders to make sure that you get the ingredients that you are looking for. Or feel free to visit us at 1912 Woodman Center Drive in Kettering, Ohio. We look forward to seeing you and of course, don’t forget to tag us in your social media pictures! Happy Holidays!
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