Ingredients:
1 pound of peeled and deveined shrimp
5 tablespoons of unsalted butter, melted
3/4 cup of dry white wine (chicken broth is a non-alcoholic option)
2 tablespoons of fresh lemon juice
3 cloves of garlic, minced
Salt and pepper to taste
For the Panko Topping:
3/4 cup of panko breadcrumbs
1.5 tablespoons of olive oil
1/4 cup of finely grated Parmesan cheese
1/4 teaspoon of salt
Instructions:
Heat your oven to a roaring 430°F.
In a casserole dish, whisk together the wine and half of the melted butter. Let it bake for about 10 minutes to intensify the flavors.
In the meantime, mingle the shrimp with the rest of the butter, lemon juice, garlic, and seasonings until they’re well-acquainted.
Lay the shrimp out in the casserole dish, ready for their saucy bath.
For that golden crunch, toss together the panko, Parmesan, salt, and olive oil in a separate bowl. Then, cascade this breadcrumb mix over the shrimp.
Bake everything for about 12 minutes, until the shrimp are cooked through and blushing pink. If you’re craving a bit more color, give them a quick broil for 1-2 minutes – keep a watchful eye to prevent charring.
Dish out this magical creation piping hot, perhaps with a sprinkle of fresh herbs or a wedge of lemon for that extra touch of elegance. It’s not just a meal; it’s a celebration of flavors, simple in its execution but exquisite in taste. Enjoy your culinary creation and the enchantment it brings to your table.
