Ingredients:

  • 2 lbs (900 g) Large or Jumbo Shrimp, peeled and deveined
  • ½ tsp (2.5 ml) Kosher Salt
  • ¼ tsp (1.25 ml) Freshly Ground Black Pepper
  • 1 stick (4 oz / 113 g) Unsalted Butter, softened slightly (plus extra for greasing)
  • 6 cloves Garlic, finely minced (or pressed)
  • 1 large Shallot, finely minced (approx. 3 Tbsp / 45 ml)
  • ¼ cup (60 ml) Dry Sherry (such as Fino or Amontillado)
  • 1 tsp (5 ml) Worcestershire Sauce
  • ½ tsp (2.5 ml) Smoked Paprika (or Sweet Paprika)
  • 1 cup (70 g) Panko Breadcrumbs
  • ¾ cup (75 g) Fresh Parsley, tightly packed and finely chopped
  • 1 Tbsp (15 ml) Fresh Thyme leaves, finely chopped
  • 1 tsp (5 ml) Dried Oregano
  • Pinch Cayenne Pepper (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease your baking dish or ramekins with butter. Pat the shrimp thoroughly dry, then season lightly with salt and pepper and set aside. Prepare all aromatics and herbs: Finely mince the garlic and shallot; chop the parsley and thyme.
  2. In a small saucepan, melt the 1 stick of butter over medium-low heat. Add the minced shallots and cook gently for 2-3 minutes until translucent. Add the minced garlic and sauté for only 1 minute until fragrant, taking care not to burn it.
  3. Stir in the Dry Sherry, Worcestershire Sauce, and Paprika. Remove from the heat immediately. This completes the butter base.
  4. In a large mixing bowl, combine the Panko breadcrumbs, chopped fresh parsley, thyme, oregano, and cayenne (if using). Pour half (approximately 60 ml) of the prepared melted butter base over the breadcrumb mixture and toss thoroughly until uniformly coated.
  5. Add the seasoned shrimp directly into the saucepan containing the remaining butter base. Toss to coat the shrimp completely.
  6. Arrange the buttered shrimp evenly across the prepared baking dish or divide equally among the ramekins. Pour any remaining buttery liquid evenly over the top of the shrimp. Distribute the prepared herb and breadcrumb topping generously over the shrimp, pressing lightly.
  7. Bake for 15 to 18 minutes, or until the shrimp turn opaque pink and the topping is golden brown and bubbling. If needed, finish under a hot broiler for 60 seconds for extra crispness. Rest the dish for 5 minutes before serving.