For me there aren’t many things better than dripping a crusty piece of bread into the buttery juices of sautéed shrimp.

Except this. Ohhhh, this is up there. There’s a dish out of Chicago called “shrimp de jonghe” – sautéed (or baked) shrimp, bathing in a sauce of breadcrumbs, garlic and butter. The breadcrumbs make all the flavors just meld together, giving the sauce a sort of juicy-thickness that pumps up every bite. Did I mention it’s one pan? It’s one pan.