Shrimp and Crab Bake!
By: Kecia’s Flavor Breakthrough!
April 15, 2014
Really what I wanted to make was stuffed Shrimp, but the giant shrimp I needed only were being sold in two pound bags! I only need four shrimps! Oh well… I settled for some fresh smaller guys and decided to make it in a casserole dish instead. So, kind of a disassembled stuffed shrimp!
- ½ pound shrimp, peeled and de-veined
- 1 cup lump crab meat
- 2 tbsp. butter
- ¼ cup dry white wine or sherry
- 2 cloves garlic
- 1 tsp. kosher salt
- Fresh black pepper to taste
- Juice from ½ fresh lemon
- 2 tsps. Lemon zest
- ½ cup panko bread crumbs
- ¼ cup shredded Parmesan cheese
- 1 tbsp. olive oil.
Preheat oven to 400°F
In a bowl, combine bread crumbs, lemon zest, Parmesan cheese and olive oil. Set aside.
In oven proof skillet over medium heat, melt butter add shrimp, crab and garlic, salt and pepper. Add wine and stir to coat. Squeeze lemon over top. Stir well to coat. Remove from heat.
Top with bread crumb topping.
Place in oven for 10 minute or until shrimp flesh is pearly and opaque and topping is slightly browned.
Serve with some Toasted Herbed Cut Spaghetti
and a simple green salad.