Laurie's shrimp scampi

Laurie's shrimp scampi

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    pounds shrimp in the shell (16-20)

  • 3

    T good olive oil

  • 2

    T dry white wine

  • kosher salt and pepper

  • 12

    T unsalted butter (1½ sticks), room temp

  • 4

    teas minced garlic (4 cloves)

  • ¼

    C minced shallots

  • 3

    T minced fresh parsley

  • 1

    teas minced fresh rosemary ( or dry)

  • ¼

    teas crushed red pepper flakes

  • 1

    teas grated lemon zest

  • 2

    T fresh lemon juice

  • 1

    extra large egg yolk

  • c panko

Directions

preheat oven to 450 degrees. Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 1 teas kosher salt and 1/2 to 1 teasp pepper. Allow to sit at room temp while you make the butter and garlic mixture. 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 teas kosher salt, and 1/4 teas. pepper until combined. Starting from outer edge of a 14-inch oval gratan dish, arrange the shrimp in a single layer cut side down with the tails curling up and toward the center of the dish. Pour any remaing marinade over the shrimp. Bake for 10 - 12 min, until hot and bubbly place under broiler to slightly brown the top. Serve with lemon wedges.


Nutrition

Facebook Conversations