Baked Shrimp Scampi

By Terri_

This dish is full of fresh ingredients and bursting with flavor. Can be made ahead of time or the night before. Just pop in oven when ready to bake.

Ingredients

• 2 lbs. Extra Large Shrimp, tail on and deveined.
• 3 tbs. Extra Virgin Olive Oil
• 2 tbs. dry white wine
• Salt & Pepper
• 1 1/2 sticks of unsalted butter
• 4 cloves minced garlic
• 1/4 cup minced shallots
• 3 tbs. fresh parsley
• 1 tsp. fresh rosemary leaves
• 1/4 cup crushed red pepper flakes
• 1 tsp. grated lemon zest
• 2 tbs. freshly squeezed lemon juice
• 1 egg yolk
• 2/3 cup panko crumbs
• 2 pkgs. Uncle Bens ready rice - basmati
• Lemon wedges for garnish

Details

Servings 6

Preparation

Step 1

Butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, salt and pepper. Allow to sit at room temperature.

In a small bowl, mash the room temp. butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, salt and pepper, until combined.

In a large 14" gratin dish sprayed with cooking spray, arranged ready rice evenly onto bottom of dish. Arrange the shrimp in a single layer cut side down with the tails toward the center of the dish. Pour the remaining marinade over the shrimp. Drop spoonfuls of the butter mixture evenly over the top of the shrimp. Bake for about 15 minutes at 425 degrees until hot and bubbly. Serve with lemon wedges.