Active Time

　　25 min

　　Total Time

　　1 hr

　　In this marriage of give and take, shallot-dill butter makes jumbo shrimp taste as sweet as langoustines. In return, the shrimp impart their juices to the butter as they bake, creating a silky sauce. With toasted brioche in hand, you’ll want to sop up every last drop.

　　

Ingredients

Makes 8 servings

　　12 (1/2-inch-thick) slices brioche or firm white sandwich bread, crusts discarded

　　16 jumbo shrimp, peeled, leaving tail fan attached, and deveined

　　3/4 stick unsalted butter, softened

　　2 tablespoons finely chopped dill

　　1 tablespoon finely chopped shallot

　　Equipment: 8 (2-ounce) ramekins or small ovenproof cups

　　

Step 1

Preheat oven to 375°F with rack in middle.

　　

Step 2

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.

　　

Step 3

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.