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Entertaining expert Clinton Kelly shares his easy, go-to holiday appetizer, baked shrimp with buttered bread crumbs, capers + lemon.
"Serve your guests shrimp whenever possible. It's a guaranteed crowd pleaser.
Foodies may have heard of 'shrimp de jonghe,' which is a casserole created by De Jonghe's Hotel and Restaurant in Chicago almost 100 years ago. I've put my own little twist on it, and I tell people that Erica Jong gave me the recipe. Some of my friends have taken to calling it That Feminist Shrimp.
I've never met Erica Jong, and I have no idea if she even eats shrimp. But if you’re reading this, Erica, you're invited over whenever you want!" —Clinton
Excerpted from Freakin' Fabulous by Clinton Kelly. Copyright © 2008 by Clinton Kelly. Used with permission by Gallery Books. All rights reserved.
For two of Rach's most popular shrimp recipes, check out Chorizo & Shrimp with Cheese Grits and Shrimp Nachos.
Ingredients
- 1 ½ sticks (¾ cup) salted butter, softened
- 1 cup bread crumbs
- 2 tablespoons flat-leaf parsley, coarsely chopped
- ½ cup dry sherry
- 4 cloves garlic, minced
- 1 tablespoon capers, drained but not rinsed
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 pounds large shrimp, shelled and deveined
- Juice of 1 lemon
Yield
Serves: 4 to 6
Preparation
Preheat the oven to 375°F.
In a bowl, stir together the butter, bread crumbs, parsley, sherry, garlic, capers, salt, and pepper until blended.
Layer the shrimp in a shallow casserole dish and top with the bread crumb mixture. Bake for about 30 minutes, stirring once or twice during cooking, until the shrimp turn pink and the bread crumbs get all toasty looking.
Sprinkle with fresh lemon juice and serve hot.