Recipe: Roasted Shrimp Scampi
- 2 pounds (12 to 15 per pound) shrimp, cleaned, deveined and tail on
- 3 Tbs extra virgin olive oil
- 2 Tbs dry white wine
- Kosher salt
- Freshly ground black pepper
- 12 Tbs unsalted butter, room temperature
- 5 cloves garlic, minced
- 1/4 cup minced shallots
- 3 Tbs minced fresh parsley leaves
- 1 tsp minced fresh rosemary leaves
- 1/4 tsp crushed red pepper flakes
- 1 tsp grated lemon zest
- 2 Tbs freshly squeezed lemon juice
- 1 extra-large egg yolk
- 2/3 cup panko bread flakes
- Lemon wedges, for serving
First preheat the oven to 435 degrees F
Rinse and pat dry cleaned, deveined shrimp leaving the tails on. Slice down partially through the center of the shrimp to butterfly them and then place the shrimp in a mixing bowl. Add extra virgin olive oil, wine, 1 teaspoon salt, and 1 teaspoon pepper and toss the shrimp gently in the mixture. Allow to sit at room temperature while preparing the butter and garlic mixture.
Now in a small bowl, use a fork to mash the softened butter, add the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper and continue to mash until incorporated and well combined then set aside.
In an oval gratin dish starting from the outer edge arrange the shrimp in a single layer with the butterfly cut side down and with the tails curling up and towards the center of the dish and pour the remaining marinade over the shrimp. Now spread the butter mixture evenly over the top of the concentrically placed shrimp. Set the gratin dish over a baking sheet and bake for 15 to 20 minutes until hot and bubbly.
Remove from the oven and serve with lemon wedges.
Recipe adapted from the Barefoot Contessa http://www.barefootcontessa.com/
Copyright © Andicakes 2010.
Recipe by yumm yumm yumm.
Microformatting by hRecipe.