This dish comes from Jacques Pepin’s Fast Food My Way cookbook, which I highly recommend.  The dish itself is buttery and delicious – and very restaurant-tasting, in a good way!  (Note – these can also be made in a large dish instead of individual gratin dishes. I believe I used a glass pie plate. Jacques says this is the perfect party dish, as it can be prepared hours head and cook at the last minute. I assume you’d want to pop it in the fridge though, and then bring it to room temp for a few minutes before broiling, but he doesn’t specify. But I think this is what he’s referring to when he says “about 30 minutes before serving time, heat the oven”. If you’re planning on cooking them right away, I would start preheating the oven before you begin assembling the dish.)

Little Shrimp Casseroles

4 tbsp (1/2 stick) unsalted butter, melted
2 tsp chopped garlic
1/4 cup minced scallions
1/2 cup coarsely chopped white button mushrooms (about 2 mushrooms)
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 tbsps canola oil
1 lb large shrimp (about 24), shelled
1 cup fresh bread crumbs (from about 3/4 slice white bread processed in a food processor)
1/4 cup dry white wine

Mix the butter in a large bowl with the garlic, scallions, mushrooms, salt and pepper, and 1 tbsp of the oil. Add the shrimp and toss to mix well. Divide the mixture among four individual gratin dishes with about a 1-cup capacity, or spoon into one large gratin dish or shallow baking dish.

In another bowl, toss the bread crumbs with the remaining 1 tbsp oil, so that they are lightly coated but still fluffy. Sprinkle the crumbs over the shrimp mixture and pour the wine on top.

About 30 minutes before serving time, heat the oven to 425 degrees. When the oven is ready, place the gratin dishes or dish on a cookie sheet and bake for 10 minutes, or until the topping is nicely browned and the shrimp are just cooked through. Serve immediately.