- 4 tablespoons (1/2 stick) unsalted butter, melted
- 2 teaspoons chopped garlic
- 1/4 cup minced scallions
- 1/2 cup coarsely chopped white button mushrooms (about 2 mushrooms)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons canola oil
- 1 pound large shrimp (about 24), shelled
- 1 cup fresh bread crumbs (from about 3/4 slice white bread processed in a food processor)
- 1/4 cup dry white wine
Mix the butter in a large bowl with the garlic, scallions, mushrooms, salt, pepper and 1 tablespoon of the oil. Add the shrimp and toss to mix well. Divide the mixture among four individual gratin dishes with about a 1-cup capacity, or spoon into one large gratin dish or shallow baking dish.
In another bowl, toss the bread crumbs with the remaining 1 tablespoon oil, so that they are lightly coated but still fluffy. Sprinkle the crumbs over the shrimp mixture and pour the wine on top.
About 30 minutes before serving time, heat the oven to 425°F. When the oven is ready, place the gratin dishes or dish on a cookie sheet and bake for 10 minutes, or until the topping is nicely browned and the shrimp are just cooked through. Serve immediately.
The shrimp can be tossed with a mixture of the garlic, scallions, mushrooms, salt, pepper and oil a few hours ahead, and the gratins cooked at the last moment in a hot oven.
Reprinted with permission from Jacques Pépin Fast Food My Way by Jacques Pépin (Houghton Mifflin, September 2004).