[Photograph: Jennifer Olvera]
About the author: Jennifer Olvera is a veteran food and travel writer and author of “Food Lovers’ Guide to Chicago.” Follow her on Twitter @olverajennifer.
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Special equipment: Casserole dish
serves serves 4, active time 15 minutes, total time 35 minutes
- 2 pounds peeled, deveined, raw jumbo shrimp
- 3/4 cup dry sherry
- 2 sticks (1 cup) butter
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 2 tablespoons minced fresh flat-leaf parsley
- 1/2 tablespoon fresh thyme leaves, minced
- 1 tablespoon minced white onion
- 1 1/2 cups seasoned breadcrumbs
- 1/4 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper
- 1 lemon, cut into wedges
Adjust oven rack to upper-middle position and preheat oven to 350°F. Lightly grease a 9- by 13-inch baking dish. Arrange shrimp evenly across the bottom.
Place sherry, butter, garlic, parsley, thyme, onion, breadcrumbs and cayenne in the bowl of a food processor. Season with salt and pepper and pulse to combine until it becomes a paste-like mixture. Spread evenly over shrimp.
Transfer to oven and bake until shrimp is firm and no longer translucent, and breadcrumbs are golden brown, 15 to 20 minutes. Serve immediately with lemon wedges.