LITTLE SHRIMP CASSEROLES

4 tablespoons unsalted butter, softened
2 teaspoons chopped garlic (2 cloves)
1/4 cup minced scallions
1/2 cup coarsely chopped white button mushrooms
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons canola oil, divided use
1 pound large shrimp (about 24), shelled and deveined
1 cup fresh bread crumbs
1/4 cup dry white wine

In a large glass bowl, mix the butter with the garlic, scallions, mushrooms, salt, pepper and 1 tablespoon of the oil. Add the shrimp and toss to mix well. Divide the mixture among 4 gratin dishes (or spoon it into 1 large gratin dish).

Toss the bread crumbs with the remaining 1 tablespoon of oil, so they are lightly coated but still fluffy. Sprinkle the shrimp mixture with the crumbs and pour on the wine.

About 30 minutes before serving time, set a rack in the upper third of the oven and preheat to 425 degrees F.

When the oven is hot, place the gratin dishes or dish on a cookie sheet and bake for 10 minutes, or until the crumbs are nicely browned and the shrimp are just cooked through. Serve immediately.

Makes 4 servings
Source: Jacques Pepin