New Year's Eve Dinner

We decided to celebrate New Year's Eve at home this year, with a simple dinner for two. I originally wanted to do something with oysters, but eventually settled on using shrimp in "Oysters Mosca" from The Junior League Centennial Cookbook (or, as my fiance calls it, Make Your Man Fat with Butter).

The prep work:

The previously mentioned butter:

The final result (we are looking forward to using our registry tabletop items after the wedding):

Oysters Mosca

1 large onion, chopped
1 stick butter
3 cloves garlic, minced
2 tablespoons chopped fresh parsley
1/2 teaspoon dried thyme
3/4 teaspoon dried oregano
1/8 teaspoon ground red pepper (cayenne)
salt and ground pepper to taste
4 dozen oysters, drained, reserving liquid or 1-2 pounds shrimp [my substitute]
1 cup fine dry bread crumbs
2 slices bacon, fried and crumbled
10 almonds crushed [I didn't use these]
grated Parmesan cheese

Preheat the oven to 350 degrees. In a large skillet, saute the onion in the butter until translucent, about 5 minutes. Add the garlic, parsley, seasonings, and oysters [or shrimp]. Cook until oysters curl at the edges [shrimp are pink]; then add the reserved oyster liquid. Fold in the bread crumbs, bacon, and almonds. Spoon into a casserole or individual ramekins [now on the registry!!]. Sprinkle with cheese. Bake uncovered for 15 to 20 minutes. Serves 4.