Chipotle Panko Shrimp Casserole

  We made it through hurricane Sandy and day's of no power here on the east coast and I was missing cooking really bad. Saved my food in my mom's fridge, so I retrieved it today and couldn't wait to cook dinner, this is what I came up with. The heat from the chipotle warmed our insides, and it turned out totally yummy!!!

1 lb shrimp, peeled, cleaned and deveined 

1 stick butter

1-2 cloves garlic

1 cup chipotle panko bread crumbs

1/2 cup grated parm/romano cheese

1 tablespoon chopped parsley

tsp lemon zest

salt, pepper and a squeeze of lemon juice

Melt the butter and garlic on low heat, do not brown remove garlic and set aside, next mix the panko, grated cheese, parsley, lemon zest, salt and pepper and set aside. Now layer in a casserole dish shrimp, panko mixture, drizzle with butter and top with lemon juice. Bake at 350 for 1/2 hour or until bubbly and brown on top. 

* serve with rice, grits, or pasta

** if you can't find chipotle panko bread crumbs add some cayenne pepper or any other dried chili you like