Baked Shrimp Recipe with Breadcrumb Topping

Here are the reasons why I’ve fallen in love with this recipe:

• Harmonious blend of flavors and textures. Sherry brings a vibrant acidity that infuses the dish with brightness and adds balance, so no single flavor dominates. It also acts as a natural tenderizer, resulting in irresistibly tender and juicy shrimp. Crunchy breadcrumbs add a delightful contrasting texture.
•  Quick and easy. From start to finish, you can have this delectable dish on the table in just 20 minutes. Plus, no special equipment or advanced culinary skills required.
•  Versatile. The quick and easy nature of this recipe makes it perfect for everyday dinner, while its impressive flavors and presentation make it an excellent choice for entertaining.
•  Flexible. This recipe is easily adaptable to personal tastes and/or the ingredients on hand. So, feel free to experiment by adding or substituting ingredients to suit your taste. Whether you want to incorporate additional spices, herbs, or even vegetables, this recipe provides you with the flexibility to make it uniquely your own.

Here’s an overview of the ingredients you need (details, including quantities, are provided in the recipe card below):

• Jumbo (21 to 25 per pound) shrimp – I find this to be the best size for this dish. If you use another size, remember to adjust the cook time accordingly.
• Shallot – there are a lot of flavors going on in this dish, and I think shallots’ milder flavor work well and don’t compete.
• Fresh tarragon – lemony, herbaceous with hints of licorice, tarragon is an excellent partner with shrimp.
• Dried marjoram – this herbs adds a bit of earthiness to this dish.
• Butter – I use salted, but feel free to use unsalted if you prefer.
• Dry sherry – definitely use a dry, not a sweet sherry. Christian Brothers is an inexpensive, good quality brand to use for cooking.
• Capers – their briny flavor pairs well with the shrimp.
• Homemade or panko bread crumbs – don’t use fine ground breadcrumbs in this dish; they won’t crisp up properly.
• Fresh Italian (flat leaf) parsley – adds that all important pop of color to the top of this dish.
• Lemon zest – I added this into the breadcrumbs to bring in more brightness and subtle citrusy flavor.

This recipe is wonderfully adaptable to personal tastes and/or the ingredients on hand. Feel free to experiment by adding or substituting ingredients to suit your taste. Here are a few ideas:

• If you can’t find fresh tarragon or parsley, substitute dried. Use 1/3 of amount called for in the recipe.
• If you don’t have marjoram and don’t want to purchase some just for this recipe, substitute oregano or thyme.
• Instead of sherry, use dry white wine or chicken broth.
• For a bit of spice, add red pepper flakes.
• For bolder flavor, add garlic – or use in place of the shallot.
• For even more tanginess, add Parmesan cheese to the breadcrumbs.
• Make it Southwestern by substituting cilantro for the parsley and lime zest for lemon, and  add chopped jalapeno or serrano pepper
• Make it lighter by reducing the amount of butter in the shrimp from 3 tablespoons to 2.

Here’s all you do to create this delectable dish:

1. Prep oven and baking dish.
   Preheat oven to 350 degrees. Butter sides and bottom of a shallow 2.5 to 3 quart baking dish (large enough to hold the shrimp in one layer).
2. Mix shrimp, shallots, tarragon and marjoram.
   Rinse and pat shrimp dry with paper towel. In a large mixing bowl, toss together shrimp, shallots, tarragon and marjoram. Season with salt and pepper.
3. Add butter and sherry; arrange in baking dish.
   Melt 3 tablespoons butter; stir in sherry. Add to shrimp mixture and toss. Evenly spread shrimp and sauce in one layer in the prepared baking dish. Sprinkle capers over the top.
4. Mix breadcrumbs, parsley, zest and butter.
   In a small mixing bowl, combine bread crumbs, parsley and lemon zest (I use my hands to ensure the lemon is evenly distributed and not clumping together). Season with salt and pepper. Melt remaining 1 tablespoon butter and stir into breadcrumbs.
5. Add breadcrumb mixture to shrimp; bake.
   Sprinkle bread crumb mixture evenly over top of shrimp. Bake for 10 to 12 minutes or until shrimp are cooked through (pink outside an opaque inside) and the breadcrumbs are lightly browned. If top isn’t browned, switch oven to broil and cook an additional 1 to 3 minutes.

Serve this Baked Shrimp recipe atop cooked pasta or rice. Because it’s fairly rich, I would opt for a lighter second side; here are a few ideas:

• Sautéed Asparagus
• Broccoli with Bacon
• Broccoli Salad
• Spinach Salad with Lemon-Dijon Dressing
• Mixed Greens with Dijon Vinaigrette
• Arugula and Tomato Salad