TAIL ON WILD MEXICAN SHRIMP WITH BUTTERY GARLIC BREADCRUMBS
There are about a million different and delicious ways to eat tail-on Wild Mexican Shrimp, but baked in white wine, garlic, and butter and topped with toasted breadcrumbs has got to be one of our favorites. Make this dish for an easy weeknight dinner, or serve it as a sure-to-be crowd pleaser at your next dinner party. We like it atop lemony pasta with a side of roasted broccolini, but whatever you pair it with it will be impossible to go wrong.
- 2 lbs Wild Mexican Shrimp, thawed, peeled, and deveined with tails on
- Zest and juice of one lemon
- 3 tbsp dry white wine such as sauvignon blanc or pinot grigio
- 1 large shallot, minced
- 2 tbsp + 3 tbsp unsalted butter, melted
- 1 tsp salt
- ¼ tsp freshly ground black pepper
- ¼ tsp mustard powder
- ½ cup panko breadcrumbs
- 4 cloves of garlic, minced
- ½ tsp dried red chili flakes
- ½ tsp onion powder
- Pinch of sea salt
- ¼ cup fresh parsley, chopped
- Preheat your oven to 425 degrees Fahrenheit. Peel and devein your Wild Mexican Shrimp then combine in a large bowl with lemon zest and juice, white wine, minced shallot, 2 tbsp of melted butter, salt, pepper, and mustard powder. Mix well to ensure Wild Mexican Shrimp is well coated in the sauce. Place shrimp and sauce in a baking dish and set aside.
- Make your breadcrumb mixture. In a small bowl, mix together panko breadcrumbs, minced garlic, chili flakes, onion powder, and sea salt. Add remaining 3 tbsp of melted butter and use a fork to evenly coat all of the breadcrumb mixture in the butter.
- Spread breadcrumbs evenly over shrimp and bake for 12 minutes, or until shrimp are opaque. Turn heat to broil for an extra minute to get the breadcrumbs extra crispy. Remove from the oven and sprinkle with chopped parsley.