Recipes

[LoLa]

This is shrimp scampi reinvented! I tweaked it a bit to make it lighter and cleaner than the traditional version.I serve it with a mixed leaf salad and some crusty baguette. I hope that you enjoy it!

Baked Shrimp Scampi
(recipe source: ezra poundcake)

2 pounds (12 to 15 per pound) shrimp in the shell
2 tablespoons extra virgin oil olive
3 tablespoons dry white white
3 tablespoons unsalted butter, at room temperature
4 teaspoons minced garlic (approx 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 egg yolk
Salt and Pepper
2/3 cup Japanese bread crumbs (panko)

1. Preheat the oven to 425 degrees F
2. Peel, devein (if necessary) and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl, and toss gently with the olive oil, wine, 1 teaspoons salt, and 1 teaspoon pepper. Set aside while you make the butter and garlic mixture.
3. In a small bowl, mash the softened 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 of pepper until combined.
4. Starting from the outer edge of a 14-inch 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 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.