Shrimp Aransas

Comments:
Excellent and filling. Makes 6-8 servings.

Ingredients:

• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup fresh bread crumbs (recipe follows)
• 1 cup chopped freshly, preferably flat leaf parsley
• 1 tsp. salt
• 3 turns freshly ground black pepper
• 1 cup dry sherry
• 2 lb. medium to large shrimp, peeled and deveined
• 6 cloves garlic, halved lengthwise
  

Directions:
Preheat oven to 450 F. In a bowl, combine the butter and bread crumbs; mash with a fork until well blended. Fold in the parsley, salt and pepper and continue mixing. Slowly stir in the sherry and blend thoroughly until the ingredients are incorporated into a paste.

Rinse the shrimp well and squeeze out all the excess moisture with paper towels.

Arrange half the shrimp on the bottom of a baking dish (about 10x7x2). Spread half the butter paste over the shrimp. Layer the remaining shrimp on top and spread with remaining butter paste.

Press the garlic cloves into the casserole, evenly spaced.

Bake uncovered until the sauce begins to bubble, about 8 minutes. Reduce the heat to 400 F and continue to bake until brown and bubbly, about 10 minutes longer.

Fresh bread crumbs: To make 1 cup bread crumbs, place 8 slices white bread on a baking sheet in a 200 F oven until dry, turning once, 30-40 minutes. Slice off the crusts and discard. Coarsely cube or break the toast. Place in a food processor or blender and process until you have fine bread crumbs, about 30 seconds.

---------------------
Soleil Design
www.soleildesign.com
Email Us: soleil@soleildesign.com