- 6
- 30 mins
- 43 mins
Ingredients
- 2 pounds shrimp (21-25 count). The original recipe calls for 12-15 count
- 3 tablespoons olive oil
- 2 tablespoons dry white wine
- Salt and pepper
- 12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
- 4 teaspoons minced garlic
- 1/4 cup minced shallots
- 3 tablespoons minced fresh parsley
- 1 teaspoon grated lemon peel
- 2 tablespoons freshly squeezed lemon juice
- 1 extra large egg yolk
- 2/3 cup Panko
Preparation
Step 1
Preheat oven to 425 degrees
Peel and devein shrimp, leaving on the tails. Place shrimp in a mixing bowl and toss with olive oil, wine, 2 teaspoons salt and 1 teaspoon pepper. Allow to sit at room temperature while you make the garlic butter. ( I made about 15 minutes earlier and let sit in the refrigerator.)
In a small bowl, mash the butter with the garlic, shallots, parsley, lemon zest, lemon juice, egg yolk, panko, egg yolk 1/2 teaspoon salt and 1/4 teaspoon pepper.
Look at the original recipe to see how to arrange the shrimp. I just threw them in a 9x13 pan. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10-12 minutes until hot and bubbly. If you like the top browned, put under the broiler.