another classic my mom made us while growing up is baked shrimp. this week, I made it for the very first time, it’s odd that it took me so long since it was one of my favorites. I halved the recipe and there was plenty for the two of us, so feel free to double in order to serve more people.
baked shrimp is a great year-round meal since the shrimp are super light but the rice and baked buttery breadcrumb topping feel like fall comfort food. while I prefer jasmine rice for this dish, feel free to jazz it up with your favorite rice. I added some garlic bread and a french white and dinner was ready in about 20 minutes. weeknight perfection!
-1/2 c. melted butter (1 stick)
-1 t. minced garlic
-3/4 t. hot pepper sauce (optional)
-1 t. worcestershire sauce
-1 T. lemon juice
-1 t. dried basil
-dash of salt
-1/2 c. breadcrumbs
-1 pound of raw shrimp, peeled, deveined (I am a wimp and brought pre-cooked shrimp and cut the tails off)
-1 package of uncle ben’s 90 second rice
1. preheat oven to 450 degrees.
2. mix together the first seven ingredients in a shallow baking dish. I used a glass pie plate.
3. set aside 1/8 c. of the sauce mixture and add the breadcrumbs. mix thoroughly.
4. meanwhile, toss the shrimp in the sauce mixture in the pan. top with the breadcrumb mixture and bake at 450 for 10-12 minutes. cook rice while shrimp is cooking. serve shrimp immediately, over the rice.
shameless confession: I sometimes add a dollop of ranch dressing to the top of the shrimp when I serve it. don’t ask questions.