Christy Rost
celebrating home and family

Baked Sherry Shrimp

| Christy Rost
  • 1/2 – 3/4 pound large, raw shrimp, rinsed, peeled and deveined, size 21-25
  • 2 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter, divided
  • 2 tablespoons dry sherry, divided
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 teaspoon paprika
  • 1 lemon, rinsed and thinly sliced, for garnish
  • 2 single-serving casserole dishes

Preheat the oven to 425 degrees. Divide the olive oil and butter evenly between two heat-proof single-serving casserole or au gratin dishes. Place the dishes in the oven until the butter melts. Remove the dishes from the oven and transfer them to a heat proof surface. Add 1 tablespoon of sherry and half the lemon juice to each dish and swirl to mix.

Divide the shrimp evenly between the two dishes, dipping them into the butter mixture, and turning them over so both sides are coated with the mixture. Sprinkle the shrimp with paprika, cover the dishes with foil, and bake 10 to 12 minutes, or until the shrimp are pink and cooked through. Remove them from the oven, garnish each with a slice of lemon, and arrange over a bed of rice pilaf, if desired.

Serving note: To protect dinnerware from the heat, place a folded napkin under each casserole dish prior to serving.

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