Garlic Shrimp Bake Recipe - The Washington Post

This recipe for shrimp baked under a blanket of breadcrumbs, parmesan and herbs was contributed to the cookbook Cooking Up a Storm by Kelly Hamilton, a history professor, who ran culinary tours in the French Quarter in New Orleans. The cookbook, first published in 2008, grew out of a regular column in the Times-Picayune newspaper

Democracy Dies in Darknessclock30 minscourseMainStart CookingComment on this storyAdd to your saved recipesBy Ann Maloney

This recipe for shrimp baked under a blanket of breadcrumbs, parmesan and herbs was contributed to the cookbook “Cooking Up a Storm” by Kelly Hamilton, a history professor, who ran culinary tours in the French Quarter in New Orleans. The cookbook, first published in 2008, grew out of a regular column in the Times-Picayune newspaper that focused on helping New Orleanians recover recipes lost to the floodwaters that followed Hurricane Katrina. It’s important to use large shrimp for this dish; smaller shrimp require less cooking time and will dry out before your topping crisps and turns golden. The baked shrimp are great on their own, or you can serve them with your favorite pasta, rice or grain — with a green salad on the side.

Storage: Refrigerate for up to 2 days; reheat in skillet over medium heat or in a 350-degree oven.

Adapted from “Cooking Up a Storm” by Marcelle Bienvenu and Judy Walker (Chronicle Books, 2008).

Correction: A previous version of this recipe included 1/2 cup rice in the explanation of a serving, but the nutrition info did not include the rice. This version has been corrected.

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Ingredients

measuring cup

Servings: 4-6

  • 3 tablespoons olive oil, plus more for greasing
  • 2 pounds large shrimp (16-20 per pounds), peeled and deveined, defrosted if frozen
  • 3/4 cup fresh or panko breadcrumbs, white or whole-wheat
  • 3/4 cup finely grated parmesan cheese, plus more for serving
  • 3 cloves garlic, minced or finely grated
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons salted butter, melted
  • Cooked rice, couscous or quinoa, for serving (optional)
  • Lemon wedges, for serving (optional)

Directions

Time Icon Active: 15 mins| Total: 30 mins

  • Step 1

    Position a rack in the middle of the oven and preheat to 350 degrees.

  • Step 2

    Lightly grease a 9-by-13-inch baking dish. Arrange the shrimp in a single layer in the baking dish; it’s okay if they touch and overlap a bit.

  • Step 3

    In a medium bowl, stir together the breadcrumbs, cheese, garlic, parsley and pepper flakes until combined. Add the 3 tablespoons of oil and mix until well combined.

  • Step 4

    Spoon the breadcrumb mixture over the shrimp, covering them as evenly as possible. Drizzle the melted butter over the breadcrumbs and bake for 15 minutes, or until the breadcrumbs are golden and the shrimp are cooked through. If desired, switch the oven to broil for 1 to 2 minutes to further brown the topping, watching carefully to ensure it does not burn.

  • Step 5

    Serve the shrimp as is, or with your favorite grain, rice or pasta, with lemon wedges on the side, if desired.

    • Substitutions

    No parsley? >> Use fresh basil.

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    Nutritional Facts

    Per serving (6 shrimp, 1/4 cup of topping), based on 6

    • Calories

      304

    • Fat

      15 g

    • Saturated Fat

      6 g

    • Carbohydrates

      6 g

    • Sodium

      419 mg

    • Cholesterol

      265 mg

    • Protein

      36 g

    • Fiber

      0 g

    • Sugar

      1 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from “Cooking Up a Storm” by Marcelle Bienvenu and Judy Walker (Chronicle Books, 2008).

    Tested by Ann Maloney.

    Published December 5, 2023

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