Last edited Thu Oct 30, 2025, 06:55 PM - Edit history (1)
Shrimp Casino
MAKES 4 TO 6 SERVINGS
We have customers who love our clams casino, but we also have some who don’t like shellfish. This gives shrimp lovers a chance to enjoy the crispy topping on their favorite crustacean. This topping is very flavorful with extra helpings of bacon, pimientos, and Parmigiano.
24 colossal (U-15) shrimp, peeled, deveined, and butterflied (1)
2 tablespoons olive oil, plus more for brushing
1 small yellow onion, chopped
Two 6.5-ounce jars pimientos, drained
8 slices bacon: 2 slices coarsely chopped, and 6 slices cut into 24 pieces
½ cup freshly grated Parmigiano-Reggiano cheese (about 2 ounces)
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon unsalted butter, at room temperature
Salt and freshly ground black pepper
1. Heat the oil in a medium skillet over medium heat. Add the onion and cook, stirring often, until lightly browned, about 4 minutes.
2. Transfer the onion to a food processor. Add the drained pimientos, chopped bacon, grated cheese, parsley, and butter and pulse until the bacon is finely chopped.
3. Position the broiler rack about 6 inches from the heat source and preheat the broiler on high. Lightly oil a broiler pan.
4. Arrange the shrimp, cut side down, with the tail sticking up, on the broiler pan. Spoon the pimiento mixture over the shrimp, dividing it equally. Broil until the exposed shrimp begins to turn opaque, about 1½ minutes. Remove the pan from the broiler. Season the shrimp with salt and pepper and top each with a piece of bacon. Return to the broiler and cook until the bacon is brown and crisp, about 2 minutes more. Serve hot.
(1) U-15?
CRUNCHY!
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