This is our traditional Christmas Eve dinner, and has been for years. Eons, even. This is right out of the Betty Crocker Cookbook (circa 1970). And a note from me: I make this in one large casserole dish and bake it just a bit longer. We pass it family style. We serve it over rice, with a salad, crusty bread, and glass of vino. Yes, it’s a lot of butter, but it’s Christmas! And it’s up to you as to how much chicken broth/butter you want to spoon on your rice. Make sure your shrimp is already cooked before you start — I buy it frozen, and if it’s nice and pink instead of gray, it’s cooked. Be sure to thaw the shrimp before beginning the recipe, and pat it dry with paper towels.
2 pounds cleaned cooked shrimp 4 cloves garlic, sliced 1 cup butter or margarine 1/4 teaspoon tarragon leaves 1/4 teaspoon snipped parsley (I used dried) 1/2 teaspoon minced onion Dash each nutmeg, mace and thyme 2 teaspoons salt 1/4 teaspoon pepper 1/2 cup chicken broth 1 cup dry bread crumbs Parsley (fresh, if desired, for garnish)Heat oven to 400 degrees. Divide shrimp among 8 ungreased individual casseroles (each about 5 inches in diameter). Cook and stir garlic in butter until butter browns. Remove from heat. Remove garlic pieces; add remaining ingredients except bread crumbs.
Toss 1/4 cup of the garlic butter with bread crumbs. Pour remaining butter mixture over shrimp in casseroles and top with buttered crumbs. Bake uncovered 10 minutes. (Do not overbake shrimp as they tend to become tough.) Garnish with sprigs of parsley (fresh).
8 Servings
