This is one of many great recipes I’ve tried from over at Real Simple. One of the things that attracted me to it in the first place was the ease of assembly and the quick cook time. Getting dinner together in 25 minutes or less is a mind-blowing experience. Let’s just say, it doesn’t happen often. Kat is at my elbow more often than not. She likes to cut and mince and grate and generally dangle off the countertops adding extra minutes to my prep and cook time.
Although it had me at cook/prep time, there was one thing I was concerned about; the reviews for this recipe were generally not favorable. Granted, there were only three, but none of them were glowing. And for me, pretty much any recipe with shrimp in it should automatically get five stars. This one didn’t. It got two. But I made it anyway because I just don’t trust everybody who writes a review can truly hold their own in the kitchen. And shrimp can be tricky if only for the fact it cooks really fast and once it’s overdone, well, there’s just no disguising its overdone-ness.
So I kept an eye on the shrimp while it baked, watching for opaque, tails curled. If you cook shrimp with any regularity, you’ll recognize when it’s time to pull this from the oven. I baked these for just about 15 minutes and was using large shrimp. Keep the size of the shrimp in mind while baking.
Overall, the flavor was really good – definitely could taste the garlic, and the shrimp were done to perfection. I served them over a long grain Jasmine rice with a side salad and there were no leftovers. Enjoy!
Garlicky Baked Shrimp
1 lb medium to large fresh shrimp, raw, peeled and de-veined
4 garlic cloves, sliced
2 Tbsp white wine
salt and pepper, to taste
1/4 c unsalted butter, cubed (this is a lot of butter – you could safely use less, so use best judgment)
1/4 c panko bread crumbs
2 Tbsp flat leaf parsley, chopped