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Marissa Bolden

Shrimp with Cornbread Pangrattato

Juicy, quickly seared shrimp get finished with a buttery, garlicky cornbread crumble.
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Servings: 1
Ingredients Method

Ingredients
  

  • 1/2 lb shrimp peeled and deveined
  • 1 cup cornbread cubed
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 2 cloves garlic minced
  • 1 Tbsp cilantro minced
  • Salt to taste

Method
 

  1. Prep Shrimp: Season the peeled and deveined shrimp on both sides with salt.
  2. Sear Shrimp: Heat the olive oil in a skillet over medium-high heat. Add the seasoned shrimp and sear for 2–3 minutes per side until the shrimp is opaque and lightly golden.
  3. Set Aside: Remove the shrimp from the skillet and set it aside.
  4. Make Pangrattato: Reduce the heat to medium-low and add the butter to the same skillet. Add the cubed cornbread and minced garlic, stirring gently. Add extra olive oil if necessary to prevent the mixture from burning.
  5. Cook Until Crisp: Continue to cook until the cornbread is golden and crisp and the garlic is fragrant.
  6. Finish and Serve: Stir in the minced cilantro. Spoon the cornbread mixture (pangrattato) over the seared shrimp and serve immediately.