Recipe: Baked Shrimp Scampi
You can serve this dish to your most discriminating guests and get rave reviews!
2 Pounds shrimp in the shell (12-15 per pound)
3 T. Olive oil
2 T. Dry white wine
12 T. Unsalted butter at room temperature
4 t. Minced garlic
1/4 C. Minced shallots
3 T. Minced fresh parsley
1 t. Minced fresh rosemary
1/4 t. Crushed red pepper
1 t. Grated lemon zest
2 T. Freshly squeezed lemon juice
1 Egg yolk
2/3 C. Panko bread crumb
Salt and pepper
Preheat oven to 425 degrees F.
Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature.
In a small bowl mash the butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer, cut side down, with tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under the broiler for about a minute. Serve with lemon wedges.