Individual Shrimp Scampi Potpies Recipe

Individual Shrimp Scampi Potpies

from Potpies by Elinor Klivans

Filling:

1 pound medium-size raw shrimp, peeled and deveined
1/4 cup fresh lemon juice
2 tablespoons chopped fresh basil
1 tablespoon finely chopped fresh parsley
3 cloves garlic, finely chopped
2 tablespoons olive oil
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Topping:

2 cups panko (Japanese bread crumbs)
6 tablespoons unsalted butter, melted

This and many other wonderful recipes may be found in
Potpies
by Elinor Klivans from Chronicle Books

Lemon, basil, and garlic are a made-for-each other seasoning combination that goes perfectly with shrimp scampi. Japanese-style panko are large crumbs that produce a crisp, crustlike topping.

1. Position a rack in the middle of the oven. Preheat the oven to 400°F. Put 4 ovenproof baking dishes or ovenproof bowls with a 2-cup capacity on a baking sheet. The sheet makes it easier to move the baking dishes in and out of the oven.

2. Make the filling: Rinse the shrimp with cold water and pat dry with paper towels. In a medium bowl, stir the shrimp, lemon juice, basil, parsley, garlic, olive oil, salt, and pepper together to coat the shrimp evenly. Divide the mixture evenly among the 4 baking dishes.

3. Prepare the topping: In a medium bowl, stir the panko and butter together to evenly moisten the crumbs. Dividing the mixture evenly, spoon about 1 1/2, cup of it evenly over the shrimp in each baking dish. Pat the crumbs gently to form a firm, even coating.

4. Bake until the topping is lightly browned and the juices are bubbling, about 15 minutes. The shrimp will be pink. Protecting your hands with pot holders, put the hot baking dishes on individual plates and serve.