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Scallion Shrimp Potpie with Panko Crumb Topping
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Scallion Shrimp Potpie with Panko Crumb Topping
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 15 minutes
Prep Time:
 15 minutes
Cook Method:
 baked
Cook Temp:
 400 degrees F
Directions:
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1. Preheat oven to 400 degrees F. Put a 9-by-2-inch round baking dish or glass pie plate on a baking sheet.
2. Prepare filling. Rinse shrimp with cold water and pat dry with paper towels. In a medium bowl, stir shrimp, wine, scallions, parsley, garlic, butter, salt, and pepper together to coat shrimp evenly. Place in baking dish.
3. Prepare topping. In a medium bowl, stir panko crumbs and olive oil together to evenly coat crumbs. Spoon over shrimp mixture. Pat crumbs gently to form a firm, even coating.
4. Bake for about 15 minutes until crumb topping is lightly browned and juices are bubbling. Shrimp will be pink. Use a large spoon to scoop out servings.
1 lb Medium raw shrimp, peeled and deveined
1/4 cup White wine, dry
1/4 cup Finely chopped scallions, both white and green parts
1 Tbs Finely chopped parsley
1 Tbs Garlic cloves, finely minced
2 Tbs Unsalted butter, melted
1/8 tsp Kosher salt
1/8 tsp Black pepper, freshly ground
1 1/2 cup Panko bread crumbs
2 Tbs Olive oil


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