Named for the island off the coast of Georgia, this dish can be served as an appetizer or as a main dish.
- 2 lbs raw shrimp, peeled and cleaned
- 4 tablespoons butter, softened
- 1 garlic clove, crushed
- 6 tablespoons fine dry breadcrumbs, I use panic
- 2 tablespoons parsley, chopped
- 4 tablespoons sherry wine
- 1 pinch salt
- 1 pinch white pepper
- 1 pinch cayenne pepper
- 1 - 2 lemons, for garnish
- Preheat oven to 375 degrees.
- Arrange the cooked shrimp in individual ramekins or a shallow casserole dish.
- Combine the remaining ingredients except the lemon wedges, and mix 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. (If the crumbs are not crisp, put them under the broiler for a couple of minutes but watch them closely).
- Garnish with the lemon cut into wedges or slices.1 lb. fresh Georgia white shrimp, peeled and deveined1 bundle green onion, diced1/2 lb. andouille sausage or other spicy sausageGarlic butter (recipe below)Flour as neededWhite wine to taste1/2 squeezed lemon1 cup heavy whipping creamOld Bay seasoning to tasteSalt and pepper to tasteCheese grits (recipe below)
Garlic Butter for SautéSoften 1 lb. unsalted butter, 6 oz. bacon fat, 2 Tbsp. of minced garlic, 1 Tbsp. paprika and 1/2 tsp. each of chopped thyme, parsley and oregano. Mix all ingredients together and set aside for later use.
Cheese GritsFollow recipe on package, except use less stock. You want the grits to be tight (stiff), so use chicken stock instead of water. Add medium sharp cheddar cheese to taste add salt and pepper to taste. Set aside but keep warm.