1 tablespoon softened butter and 7 tablespoons chopped butter
2 cups plus 2 tablespoons white breadcrumbs, fresh, blended in a liquidizer
1/4 cup chicken broth
1/4 cup finely chopped onion
750g frozen shrimp, defrosted, skinned, and separated into pieces
1/2 cup finely chopped green scallion, including about 7 cm of the green part
2 tablespoons chopped parsley
1/2 teaspoon hot pepper sauce
1/2 teaspoon salt
1 tablespoon softened butter and 7 tablespoons chopped butter
2 cups plus 2 tablespoons white breadcrumbs, fresh, blended in a liquidizer
1/4 cup chicken broth
1/4 cup finely chopped onion
750g frozen shrimp, defrosted, skinned, and separated into pieces
1/2 cup finely chopped green scallion, including about 7 cm of the green part
2 tablespoons chopped parsley
1/2 teaspoon hot pepper sauce
1/2 teaspoon salt
Preheat the oven to a hot temperature (200°C)
Brush 6 shell-shaped molds or ramekins with 1 tablespoon softened butter
In a bowl, mix together 2 cups of breadcrumbs and chicken broth. Reserve
In a frying pan, melt 4 tablespoons of butter over medium heat
Add onion, shrimp, scallion, parsley, hot pepper sauce, and salt
Stir frequently for about 5 minutes
Remove the pan from the heat, add the breadcrumb mixture, stir well to check seasoning
Distribute the shrimp mixture into the shell-shaped molds or ramekins, mounding it slightly in the center
Sprinkle with the remaining 2 tablespoons of breadcrumbs and 3 tablespoons of butter, cut into small pieces
Place the molds side by side on a baking sheet
Bake for 15 minutes or until the surface is golden brown
Serve immediately as an appetizer in the shell-shaped molds or ramekins
Repeat for 6 servings.
