Yield: 3 to 4 Servings

Scott Nowell

An alternative to baked stuffed shrimp.

• ¾cup Ritz crackers, crushed
• 2TBS chopped parsley
• 2tsp garlic, minced
• 4oz white wine, divided
• 8TBS butter, melted, divided
• 12-1521/25 shrimp, peeled and deveined, tails removed
• salt and freshly ground pepper
• lemon zest and juice of half lemon
• juice of half a lemon
• parsley to garnish

Casserole:

In a small bowl, mix Ritz cracker crumbs, parsley and garlic. Add 2 oz white wine and half the melted butter and mix.

Spread half of the bread crumb mixture over bottom of the baking dish to cover.

Lay shrimp on top of crumb mixture. Season lightly with salt and pepper. 

Spread on the remaining crumb mixture.

Add lemon zest, juice and another 2 oz white wine to remaining butter and mix.

Drizzle casserole with and the remaining lemon butter

Bake at 450°F for 15 to 20 minutes. 

Optional:

Broil or torch to brown and crisp crumbs.