Little Shrimp Casseroles Recipe | French Recipes | PBS Food

Lidia Bastianich visits Jacques Pepin and together they celebrate Bastille Day in Lidia Celebrates America: Freedom & Independence on PBS.

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  • 4 tablespoons (½ stick) unsalted butter, melted
  • 2 teaspoons chopped garlic
  • ¼ cup minced scallions
  • ½ cup coarsely chopped white button mushroom (about 2 mushrooms)
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons canola oil
  • 1 pound large shrimp, peeled (about 24)
  • 1 cup fresh bread crumbs (from about ¾ slice of bread processed in a food processor)
  • ¼ cup dry white wine


  1. Mix the butter in a large glass bowl with the garlic, scallions, mushrooms, salt, pepper, and 1 tablespoon of the oil.
  2. Add the shrimp, and toss to mix well.
  3. Divide the mixture among four individual gratin dishes, or spoon it into one large gratin dish or a shallow baking dish.
  4. In another bowl, toss the bread crumbs with the remaining tablespoon of oil, so they are lightly coated but still fluffy.
  5. Sprinkle the shrimp mixture with the crumbs, and pour the wine on top.
  6. About 30 minutes before serving time, heat the oven to 425 degrees.
  7. 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.
  8. Serve immediately.


Recipe from Jacques Pepin: This couldn’t be simpler. Toss shrimp with garlic, scallions, and mushrooms, top with crumbs, and bake. It’s a perfect party dish; you can do the advance preparation hours ahead, and the individual gratins mean no serving up at the last minute. (Of course, you can make this in one large dish.) I use large shrimp here, but smaller shrimp can be substituted and the cooking time reduced by a few minutes.
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