Do you ever see a recipe online and immediately think “OMG I MUST EAT THIS RIGHT NOW. GIMME GIMME GIMME”? I feel that way a lot. Too often, really. My bookmarked recipes on FoodGawker alone is going on 20 pages long. It’s getting kind of ridiculous. So many delicious things to cook…so little time and energy.
I’ve been meaning to make these shrimp boats for a while now, but found the right time to do it. But, with a whole bunch of shrimp in the leftover from dinner a few nights ago, I figured there was no time like the present. And I’m so glad I finally got off my butt and did it — this recipe is good. Plump, juicy shrimp drenched in garlicky butter sauce, stuffed into a crusty loaf of bread? Dinner doesn’t get any better than that!
Garlic Butter Shrimp Boats (Adapted from Baked Bree’s recipe)
- 1/2 lb shrimp, peeled and de-veined
- 3 tbsp butter
- 1 tbsp minced garlic
- 1/3 cup white wine
- 1 baguette, cut into 4 pieces
- Salt and pepper
- Preheat oven to 350.
- Using a knife, cut a hole about halfway into quarter of bread, making a boat of sorts. Put the bread on a baking sheet and stick it in the oven while you get started on the shrimp. By the time the shrimp are done, your bread will be toasty toasty.
- Heat a medium saute pan over medium high heat. Add butter, and stir until melted.
- Add minced garlic, and cook until fragrant.
- Add the wine and stir. Allow sauce to simmer until it begins to thicken.
- Add the shrimp, and toss to coat. Cook until shrimp begin to curl inward and turn pink.
- Remove from heat, and season with salt and pepper.
- Take your bread boats out of the oven and plate each piece separately. Pour some of the sauce directly into each boat.
- Divide shrimp evenly between the boats, and spoon more sauce on top.
- Garnish with some chopped green onion (or nothing!), and dive right in!
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