Friday, February 11, 2011

Foodie Friday - The Keg's Garlic Butter Shrimp

One of my mom's favorite dishes is the Garlic Butter Shrimp at the Keg. It basically consists of small shrimp drowning in butter that are delicious when consumed with warm, crusty french bread while sipping Sauvingion Blanc. Yes, the crusty bread and white wine are a must. Trust me.

A few weeks ago we tried to recreate it at home, and while I am generally underwhelmed by most attempts to recreate restaurant favorites, I think we did a mighty fine job.

Be advised that it is best when served in an escargot dish.  I know, I know, who has an escargot dish?! But if you think the recipe sounds tasty, I would urge you to procure one because it really is worth it. This one from Sur la Table is only $6:

Garlic Butter Shrimp
  • 12 small shrimp (note: most escargot dishes have six indentions so you can either make this in two batches or get two escargot dishes like we did)
  • 6 T butter
  • 2 garlic cloves, minced
  • 2 T parsley, chopped
  • 1/4 C Jack Cheese, finely grated
  • 1/4 C Cheddar Cheese, finely grated
  • 1 Lemon
  1. Preheat oven to 450.
  2. Clean shrimp, if necessary (I prefer buying them already cleaned, if possible). Wash with cold water, remove shell, de-vein, and remove legs. Tails can be removed or left on.
  3. Melt butter in small saucepan. Add garlic, parsley and saute for a few minutes. 
  4. Add shrimp and saute until cooked through- five minutes or so. Shrimp should be puff up and be pink. 
  5. Pour shrimp and butter into escargot dish, filling each hole with one shrimp. 
  6. Cover entire top of dish with a thin layer of shredded jack and cheddar cheese.
  7. Broil until cheese is melted, bubbly, and edges are browned. 
Serve with warm french or focaccia bread, lemon wedges, and white wine. The best part of this dish is sopping up all the herb-y, buttery goodness with the bread long after the shrimp are gone! Absolutely heavenly!



melissa said...

That looks amazing! I think I need an escargot dish. There's a stuffed mushroom dish I've been looking to recreate and I think that would be perfect for it!

Walker said...

Staht with two sticks uh butta...

Anonymous said...

Hi, what type of jack cheese do I need? I see different types in the grocery store. Thank you

Anonymous said...

Oddly enough I stumbled across The Kegs own recipe for this dish. The only real difference is that they sprinkle a bit of bread crumbs on the shrimp before adding the cheese and baking it. Sooooo good!

Mike Watson said...

I tried this recipe and what you say about the bread crumbs but does not still taste the same my friend that worked at the Keg in the kitchen told me they have a slob of cheese and garlic and butter and they cut it in slices and put it just on top of the shrimp and then bake that's why it always taste the same in every restaurant... Where can i get this slab of goodness?

Rory said...

How do you go from a preheated 450 degree oven to broil 5 minutes?