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Garlic Butter and Herb Crusted Shrimp Bake with Morning Fog Chardonnay
Prep Time - 15 minutes | Time To Make - 15 minutes
This Garlic Butter and Herb Crusted Shrimp Bake is a showstopping, flavorful dish that’s perfect for any occasion. Succulent, colossal shrimp are coated in a delicious blend of garlic, fresh herbs, and buttery breadcrumbs, then baked to perfection with tangy sun-dried tomatoes and a splash of Wente Vineyards Morning Fog Chardonnay. This easy-to-make, crowd-pleasing recipe is finished with a crisp, golden crust and served with a garlicky pan sauce that’s perfect for dipping crusty bread. Whether you’re hosting a dinner party or preparing a cozy night in, this shrimp bake delivers bold flavors and elegance in every bite.
Ingredients
2 tablespoons olive oil
8 tablespoons butter, divided
1 shallot, minced
1/3 cup breadcrumbs
6 cloves garlic, minced
6 sun-dried tomatoes, chopped
2 tablespoons Parmigiano Reggiano cheese, grated
1 tablespoon fresh parsley, chopped
32 oz colossal shrimp, peeled and deveined
Salt and black pepper to taste
1 tablespoon lemon juice
1/4 cup Wente Vineyards Morning Fog Chardonnay
Instructions
1
Preheat your oven to 425°F and place one rack in the middle and the other near the top.
2
Mince the parsley and garlic. Grate 2 tablespoons of Parmigiano Reggiano.
3
Heat a large pan over medium-low heat. Sauté the minced garlic and shallots in 2 tablespoons of olive oil and 2 tablespoons of butter until fragrant (about 2 minutes).
4
Add the breadcrumbs, lemon juice, 1/2 teaspoon kosher salt, and the grated Parmigiano Reggiano. Mix well, then remove from the heat and set aside.
5
Pat dry the shrimp with paper towels, then season with salt and pepper to taste. In an 18-inch oven-safe baking dish or large pan, arrange the shrimp with the tails pointing up. Top the shrimp with the breadcrumb mixture and pour the Chardonnay around the shrimp.
6
Top the shrimp with 6 tablespoons of cubed cold butter, sprinkle the sun-dried tomatoes on top, and drizzle a couple of tablespoons of olive oil over the breadcrumbs.
7
Bake for 10 minutes or until the shrimp are cooked through. After 10 minutes, move the dish to the top rack and broil for 1-2 minutes until the breadcrumbs are golden brown. Watch carefully to prevent burning.
8
Remove from the oven and serve with lemon wedges and the garlicky pan sauce. Serve with crusty bread to mop up the sauce. Enjoy!