Baked Shrimp Scampi
www.motherthyme.com
Slightly adapted from Ina Garten-Barefoot Contessa
Ingredients
2 pounds colossal or jumbo shrimp (16-20 shrimp per pound) uncooked, peeled, deveined with tails on.
3 tablespoons olive oil
2 tablespoons dry white wine
Salt and black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots
3 tablespoons minced fresh parsley leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 large egg yolk
2/3 cup panko (Japanese dried bread flakes)
Lemon wedges, for serving
Preheat the oven to 425 degrees F.
Buterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
In a small bowl, mash the softened butter with the garlic, shallots, parsley, red pepper flakes, lemon zest, lemon juice, egg yolk, panko bread crumbs, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
Starting from the outer edge of a 13 or 14 inch oval baker or oval gratin dish, arrange the shrimp in a single layer cut side down with the 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 12 to 15 minutes until hot and bubbly. Serve with lemon wedges.
Notes- I used frozen colossal shrimp that I thawed before preparing.