Shrimp dejonghe bites
3/4 C San Zenone Bianco wine*
1/2 C unsalted butter, divided
6 cloves garlic, minced
1/2 t salt
1/2 t ground black pepper
12 oz medium raw shrimp, tail-off, thawed and deveined
1 C Italian breadcrumbs
Savoritz Rosemary Flatbread or Sea Salt Pita Crackers**
*A seasonal white wine at ALDI
** Available at ALDI
Prep. Time → 30 min
Cook Time → 30 min
1. Preheat oven to 350 F.
2. In a small saucepan, combine wine, 1/4 C butter, garlic salt and pepper; simmer 5 minutes.
3. In a 9x9-inch pan, lay shrimp in a single layer by interlocking two shrimp together in a circular shape and placing them side by side. Pour wine sauce over top.
4. Melt remaining butter and mix with breadcrumbs. Press mixture over ship and bake 15 minutes or until shrimp is pink and breadcrumbs are lightly browned.
5. With a small silicone or oven-safe spoon, scoop out 2 interlocked shrimp with breadcrumb topping, place atop a cracker and place on a serving platter. Repeat until all shrimp and breadcrumbs are atop crackers. Serve.
Author Chef Alyssa, ALDI Test Kitchen
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