Directions:
- Preheat oven to 375°F with rack in middle.
- Cut bread into 24 (2- by 1-inch) rectangles, then bake in a 4-sided sheet pan, turning once or twice, until golden, 8 to 10 minutes. (Leave oven on.) Transfer to a rack to cool.
- Season shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper. Mash together butter, dill, shallot, and 1/4 teaspoon each of salt and pepper. Put a dab of dill butter in each ramekin, then put ramekins in sheet pan. Arrange 2 shrimp, with tails up and facing each other, in each ramekin. Spread remaining dill butter in ramekins and bake until shrimp are just cooked through, 20 to 25 minutes. Serve with toasts.
- Cooks notes: Toasts can be made 1 day ahead and kept in an airtight container at room temperature. Ramekins can be assembled 1 day ahead and chilled. Bring to room temperature before baking.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 181.64 Kcal (760 kJ) | ||
| Calories from fat | 135.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.04g | 23% | |
|---|---|---|---|
| Cholesterol | 42.5mg | 14% | |
| Sodium | 390.02mg | 16% | |
| Potassium | 35.62mg | 1% | |
| Total Carbs | 9.74g | 3% | |
| Sugars | 0.1g | 0% | |
| Dietary Fiber | 0.38g | 2% | |
| Protein | 2.87g | 6% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.4mg | 2% | |
| Calcium | 13.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 395.01 Kcal (1654 kJ) | ||
| Calories from fat | 294.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.71g | 23% | |
|---|---|---|---|
| Cholesterol | 92.42mg | 14% | |
| Sodium | 848.18mg | 16% | |
| Potassium | 77.47mg | 1% | |
| Total Carbs | 21.19g | 3% | |
| Sugars | 0.22g | 0% | |
| Dietary Fiber | 0.83g | 2% | |
| Protein | 6.24g | 6% | |
| Vitamin C | 0.5mg | 0% | |
| Vitamin A | 0.2mg | 4% | |
| Iron | 0.8mg | 2% | |
| Calcium | 28.6mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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