*New York Times Cookbook
1 garlic clove
1/2 tsp salt
1/4 lb butter, at room temperature
2 tsp finely chopped parsley
1 tsp minced tarragon, or 1/2 tsp dried
3/4 cup soft fresh breadcrumbs
2 Tbsp white rum or dry sherry
1 pound shrimp, shelled and deveined
Preheat oven to 400 F.
Chop garlic and salt together until they are almost a purée. Cream the purée with the butter, parsley, tarragon, crumbs and rum. Spread half the mixture in bottom of 4 ovenproof ramekins.
Arrange equal portions of shrimp in ramekins. Spread remaining butter mixture over the shrimp.
Bake about 8 minutes, until shrimp are heated through and crumbs are brown.
*I don’t eat shrimp, but this dish sounds good! 