Baked Shrimp in Garlic Cream
Shrimp bake in a bubbling garlic cream sauce under a golden layer of parmesan and breadcrumbs, ready for dipping bread straight from the dish.
Baking shrimp in their sauce rather than searing them first keeps every piece tender while the top turns golden and crisp. A short broil at the end is what gives the dish its finished look. Set the whole baking dish on the table with extra bread for scooping.
Ingredients
Method
Tap a number to mark a step doneHeat the oven to 400F and generously butter the inside of a medium baking dish so the shrimp do not stick as they bake.
Melt the butter in a skillet over medium heat and cook the garlic for 1 minute until just fragrant, taking care not to brown it.
Pour in the heavy cream, add the kosher salt and black pepper, and simmer for 3 minutes until slightly thickened.
Arrange the shrimp in the baking dish in a single layer and pour the garlic cream evenly over them.
Sprinkle the grated parmesan cheese and panko breadcrumbs evenly over the top so the whole surface gets a light, even coating before baking.
Bake for 15 minutes, until the shrimp turn pink and firm and the sauce bubbles vigorously around the edges of the dish.
Switch the oven to broil and cook for 2 more minutes, watching closely, until the top turns deep golden brown and slightly crisp.
Finish the dish with the lemon juice and a generous scatter of fresh parsley just before bringing it to the table.
Kitchen note
Use a shallow, wide baking dish rather than a deep one so the shrimp cook evenly and the topping has more surface area to turn crisp.
