Crispy Buttery Baked Shrimp

This shrimp dish is easy peasy and quick to make up, I like to keep shrimp in the freezer for these spur of the moment meals. The shrimp tastes so good and buttery with just a light parmesan flavor. 

Serves 4

FOR THE SHRIMP:

1 lb jumbo shrimp, peeled and deveined

1/2 cup dry white wine

4 tablespoons (1/2 stick) unsalted butter, melted and divided

Juice from one lemon

3 garlic cloves, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

FOR THE TOPPING:

3/4 cup panko breadcrumbs

1/4 cup Parmesan cheese, finely grated

1/2 teaspoon salt

2 tablespoons butter, melted

Fresh parsley, finely chopped

HOW TO MAKE IT:

Preheat oven to 425°F.

Pour wine and 2 tablespoons melted butter into a 9x13-inch baking pan. Place in oven for 10 minutes to let sauce reduce.

Add remaining butter, garlic, lemon juice, salt and pepper to a bowl. Add shrimp and toss to coat.

In a separate bowl, stir together the breadcrumbs, parmesan cheese, salt, and 2 tablespoons melted butter.

Remove baking dish from oven and spread out shrimp in a single layer, though they should fit snugly together.

Sprinkle with breadcrumb topping and bake until shrimp are opaque but still pink, 12 minutes.

Broil on high up to 2 minutes to encourage browning. Top with fresh parsley OR chives and serve. Enjoy!