Go Back

Charleston's Shrimp Cargot with Havarti

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • Shrimp:
  • 1½ pounds large shrimp 21-25 count, peeled and deveined
  • ½ cup unsalted butter softened
  • 6 cloves garlic minced
  • ¼ cup fresh parsley finely chopped
  • 2 tablespoons fresh basil chopped
  • 1 tablespoon fresh oregano chopped
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • ½ teaspoon red pepper flakes
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup dry white wine or chicken broth
  • Topping:
  • 8 oz Havarti cheese shredded (2 cups)
  • ¼ cup Parmesan cheese grated
  • 2 tablespoons fresh parsley chopped
  • For Serving:
  • 1 French baguette sliced and toasted
  • Lemon wedges

Instructions
 

  • Prepare shrimp: Pat shrimp completely dry with paper towels. Season lightly with salt and pepper. Set aside.
  • Make garlic butter: Combine softened butter, garlic, parsley, basil, oregano, lemon juice, lemon zest, red pepper flakes, salt, and pepper in medium bowl. Mix thoroughly with fork.
  • Preheat broiler: Position oven rack 6 inches from broiler. Preheat broiler to high.
  • Sauté shrimp: Heat oven-safe skillet over medium-high heat. Add half the garlic butter. Once melted and sizzling, add shrimp in single layer.
  • Cook shrimp: Cook 2 minutes without moving. Flip and cook 1-2 minutes more until just pink and barely cooked through.
  • Add wine: Pour white wine into pan, swirling to combine. Let bubble 30 seconds.
  • Add remaining butter: Remove from heat. Add remaining garlic butter, stirring to melt. Arrange shrimp in even layer.
  • Top with cheese: Sprinkle shredded Havarti evenly over shrimp. Top with grated Parmesan.
  • Broil: Place under broiler for 3-5 minutes, watching carefully, until cheese is melted, bubbly, and golden brown in spots.
  • Garnish and serve: Remove from broiler (handle will be hot). Garnish with fresh parsley. Serve immediately with toasted baguette slices and lemon wedges.

Notes

  • Dry Shrimp Thoroughly: Pat shrimp completely dry to prevent watery sauce and ensure proper brownin
  • Don't Overcook: Shrimp cook quickly—remove while slightly underdone as they finish cooking under broiler
  • Use Fresh Garlic: Pre-minced jarred garlic lacks the pungent fresh flavor essential to this dish
  • Shred Your Own Cheese: Block Havarti melts much better than pre-shredded, which contains anti-caking agents
  • Watch the Broiler: Cheese can burn quickly—keep oven door slightly ajar and watch constantly
  • Serve Immediately: Best enjoyed hot while the cheese is melted and the butter is bubbling
  • Quality Bread Matters: Use crusty French bread toasted lightly for the best dipping experience
  • Make Butter Ahead: Prepare garlic herb butter up to 3 days ahead and refrigerate
  • Wine Substitute: Use chicken broth or vegetable broth if you prefer not to use wine
  • Individual Portions: Divide into oven-safe ramekins for elegant individual servings
  • Storage: Refrigerate leftovers up to 2 days; reheat gently over low heat to prevent rubbery shrimp