- 1 pound medium or large shrimp, peeled and deveined
- vegetable oil for parchment
- 3 tablespoons vegetable oil
- 1 tablespoon finely chopped green onion, including tops
- ½ teaspoon pressed garlic
- 1 tablespoon chopped fresh parsley
- ¼ teaspoon savory
- 1 ½ teaspoons fresh lemon juice
- ½ cup dry bread crumbs
- 3 or 4 tablespoons freshly grated Parmesan cheese
- 3 or 4 tablespoons dry white wine
Prepare 3 or 4 pieces of parchment. Lightly oil each. Place on baking sheet.
In small saucepan, heat 3 tablespoons oil over medium heat. Sauté onion and garlic until tender. Remove from heat and add parsley, savory, lemon juice, crumbs and Parmesan.
Divide shrimp evenly on parchment. Sprinkle with crumb mixture. Pour 1 tablespoon wine over each. Close parchment. Bake at 400 F until shrimp are done, about 10 to 12 minutes. Place on serving plates. Serves 3 to 4.
This recipe is from Mariner’s Menu: 30 Years of Fresh Seafood Ideas. To order this seafood resource book, check local stores, or contact North Carolina Sea Grant at 919-515-9101 or sandra_harris@ncsu.edu for ordering information. For more ideas and recipes, check the Mariner’s Menu blog.
When shrimp is out of season, look for local, frozen shrimp. Barry Nash, North Carolina Sea Grant’s seafood technology and marketing specialist, shares tips for selecting frozen shrimp here.
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