Set oven to Broil.
Peel and devein shrimp. To devein the shrimp, slide your knife down the back of the shrimp just enough to break through the flesh then simply pull out the exposed vein. Season the shrimp with salt and pepper; set aside.
Heat olive oil and 1 tablespoon of butter in a pan over medium heat. Add garlic and scallions; cook for 3 minutes until softened.
Add wine and bring it down to a simmer for 3-5 minutes before adding shrimp. Add shrimp to garlic, scallion, and wine mixture; squeeze lemon over shrimp to taste.
Cook shrimp for about 1 minute on each side, or until just pink. In a separate bowl, mix bread crumbs with melted butter then place it on top of the shrimp.
Place under broiler until bread crumbs form a golden brown crust
Garnish with fresh parsley. Serve over rice.
This is a dish with simple, fresh ingredients and bold flavors. I have been enjoying this recipe since I was young when my mother served it in individual porcelain dishes. I recently broke my last “broiler-proof” dish so I made the entire meal in a stainless steel sauté pan that could be easily transferred from stove-top to broiler. All measurements are estimates as I always make everything to taste; for more or less shrimp you can adjust the recipe accordingly. For this recipe, I prefer to use basmati rice rather than plain white rice; I like the texture better with this meal. You can also substitute the shrimp with scallops or chicken if you’d like.
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xoxo The Refined Palate
© 2011 Xristina Miros