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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 4 |
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by Ruth Cousineau from Gourmet Magazine, December 2008 edition. In this marriage of give and take, shallot-dill butter makes jumbo shrimp taste as sweet as langoustines. In return the shrimp impart their juice to the butter as they bake, creating a silky sauce. With toasted brioche in hand, you'll want to sop up every last drop.Toasts can be made 1 day ahead and kept in airtight container at room temperature & ramekins can be assembled 1 day ahead and chilled - bring to room temperature. Ingredients:
12 slices brioche bread (1/2-inch slices) or 12 slices firm white bread, crusts discarded (1/2-inch slices) |
16 jumbo shrimp, peeled, leaving tail fan attached, and deveined |
3/8 cup unsalted butter, softened |
2 tablespoons finely chopped dill |
1 tablespoon finely chopped shallot |
Directions:
1. Preheat oven to 375ºF with rack in the middle.
2. 8 (2-ounce) ramekins or small ovenproof cups
3. Cut bread into 24 (2- by 1-inch) rectangles, then bake in a 4-sided sheet pan, turning once or twice, until golden, 8 to 10 minutes. (Leave oven on.)
4. Transfer to a rack to cool.
5. Season shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper.
6. Mash together butter, dill, shallot, and 1/4 teaspoon each of salt and pepper.
7. Put a dab of dill butter in each ramekin, then put ramekins in sheet pan.
8. Arrange 2 shrimp, with tails up and facing each other, in each ramekin.
9. Spread remaining dill butter in ramekins and bake until shrimp are just cooked through, 20 to 25 minutes.
10. Serve with toasts.
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