As this dish cooks, the scent of garlic, butter and sherry will draw one after another of your family members into the kitchen clamoring for a taste. A best-seller at long-closed Chicago restaurant Binyon’s, this recipe for Shrimp Binyon was provided by owner Hal Binyon, in answer to a request from Seattle reader Dave L.
- 1/2 lb day-old bread, crusts removed
- 1 cup softened butter
- 2 cloves minced garlic
- 1 oz Riesling wine
- 30 cooked and cleaned large shrimp
- 1 oz dry sherry
- 1/2 tsp paprika
- Trim crust from bread and make fresh breadcrumbs with grater, or food processor.
- Combine breadcrumbs, butter, garlic and wine in a bowl and knead like bread dough. Roll into a 3-inch diameter log; refrigerate for at least an hour until hardened.
- Divide cooked shrimp into 6 coquille shells or ovenproof ramekins and sprinkle with sherry. Top with 1/4-inch slices of the butter/bread log. Sprinkle with paprika. Bake in 450 degree oven for 8 minutes or until bubbling and golden brown